When it comes to chocolate, there are few delicacies that set our mouths to watering like a good fudge. It’s hard to find anyone who doesn’t like fudge – and quite frankly, when you do find such a person, don’t you tend to suspect there’s something a little wrong with them? Something a little off?

How can you not like fudge?

Fudge is one of those chocolate dishes that can be either incredibly simple or incredibly complex. Seriously, you could write a book about fudge and include at least one recipe that would require an engineering degree to figure out. Fudge is an art form – and cooking is a science – and when the two meet at the very peak of deliciousness, it’s quite a world indeed.

But you can take it one step at a time. If you’ve never made fudge before, then you owe it to yourself to start. It’s a great treat for the family at any time of the year, but it also makes a lovely gift – again, regardless of the year.

And the nice thing is, fudge is one of those infinitely malleable recipes. After you’ve mastered the basics, you can proceed to start adding on. How about crushed peppermint atop the finished fudge? How about some cream cheese sweetened with honey swirled into the mix?

The sky is the limit with fudge!

RECIPE INGREDIENTS

You’ll need 1 and ½ cups of sugar, a five ounce can of evaporated milk, a stick of butter, 1 ½ cups of small marshmallows, a cup of semisweet chocolate – chips or a bar chopped into pieces and a half teaspoon of vanilla. Walnuts are optional – if you like them, throw half a cup into the mix!

WHAT TO DO

Butter an 8×8x2-inch baking pan. Then butter the sides of a two quart heavy saucepan. Combine the sugar, evaporated milk and butter in the saucepan. Turn the heat medium high and cook until the mixture reaches a boil. Reduce heat and keep stirring for approximately five more minutes.

Take the saucepan off the stove. Add the marshmallows, the chocolate and the vanilla and stir until the marshmallows and the chocolate have melted. Do this by hand – it should be fairly smooth when you’re done.

Add the mixture to the baking pan. You want to do this while the fudge is still warm – otherwise you’re going to have a hard time getting it to fall into shape. Cover and put it in the refrigerator for a few hours. Test it periodically. The texture of fudge is a matter of personal taste – you might like it on the squishy side. But it’s easier to cut and handle when it’s firm.

Enjoy!