“A chocolatey fudge named for the birthplace of Baker’s chocolate, America’s oldest chocolate – first produced in Dorchester, Mass in 1780.”

I had just eaten a bunch of fudge that I picked up at a local craft and bake fair when I remarked aloud what is fudge anyway and how is it different than chocolate? For someone who has been battling a mild to severe chocolate addiction for the last thirty plus years I’m really not that informed about how all types of chocolate are created. I just chalked it up to magic. My companion remarked something about it has more milk in it or at least that is what I thought she said. Honestly, I couldn’t really be bothered to hold another thought in my head besides “must buy / eat more fudge”. So, I was delighted when Heather Best passed this fudge recipe around the office today.

Apparently, Heather’s mom made this same fudge recipe (I like her already) every year during the holidays and so should you. This recipe calls for ½ cup of marshmallow topping, but do yourself a favor Heather advises and buy more because as a kid if there was marshmallow cream in her house then it was sure to go quick. The other delectable thing you can make with marshmallow cream besides fudge is a fluffernutter sandwich, duh. So that is exactly what Heather and her sister would do, since it’s easier to make than fudge; you just need to add peanut butter and bread, voila. By the time Heather’s mother went to make the famous Dorchester Fudge, Heather and her sister would have typically polished off the marshmallow cream already and poor mom would have to hurry out to the store again for more marshmallow cream. Don’t get your mom (or other loved ones) mad and just buy extra marshmallow cream, so there is enough to go around to make the fudge that you originally bought it for. Well, now you have two recipes for the price of one. I think I’m off to make a fluffernutter and then some Dorchester Fudge. Happy Holidays!

Ingredients:

1 package (8 squares) BAKER’S Semi-Sweet Chocolate
1 ½  cups sugar
2/3 cups evaporated milk
½ cup marshmallow topping
½ cup chopped nuts
¼ cup butter or margarine, softened
½ teaspoon vanilla

Cut each chocolate square into 4 pieces. Combine sugar and evaporated milk in saucepan. Stir over medium heat until mixture comes to a full rolling boil; boil 5 minutes, stirring constantly. Add chocolate to remaining ingredients. Carefully add boiling sugar syrup; stir until chocolate melts and mixture is smooth. Pour into buttered 8-inch square pan. Chill; cut in squares. Makes 36.