Rainy Day Fudge

A reader, Margine Holland, e-mailed me after reading my column about Kid faves in Wednesday’s Herald (www.grandforksherald.com/event/tag/group/Features/tag/food/). She said it reminded her of a recipe called Rainy Day Fudge, which she has used for 50 years or more. She said:

"It always amuses me when I read the comment preceding it. Since it requires so little special care, it is easy, and all eaters seems to like it."

Here’s the prelude to the recipe:

"This delicious, marshmallow-studded chocolate fudge is one of the few candies that can be counted on to turn out well, even when the children make it on a humid, rainy day. If they want to know why most candy-making is difficult when weather is bad, you might explain that sugar is liquescent, takes up moisture from surrounding atmosphere, thus interfering with crystallization. That should hold the little dears."

Here’s the recipe, along with another for Belgian Chocolate Walnut Fudge, which should make any candy lover happy.

Rainy Day Fudge
2/3 cup evaporated milk, undiluted
1 2/3 cups sugar
1 6-ounce package semisweet chocolate chips
1½ cups miniature marshmallows
Grease an 8-by-8-by-2-inch pan. Over medium heat in a medium saucepan, dissolve 1 2/3 cups sugar in 2/3 cup undiluted evaporated milk. Bring to a boil, and boil for 5 minutes, stirring constantly. Remove from heat; stir in 6-ounce package semisweet chocolate chips and 1½ cups miniature marshmallows until melted. Stir until thickened. Pour into greased pan. Cool at room temperature.
Yield: 64 1-inch squares.

Belgian Chocolate Walnut Fudge
Butter (to grease pan)
¾ pound Veliche Belgian chocolate, 58 percent or 72 percent (The higher the cocoa content the richer the fudge)
3 cups miniature marshmallows
¾ cup chopped walnuts
2 cups sugar
2/3 cup evaporated milk
3 tablespoons butter
Butter an 8-by-8-by-2-inch pan.
Have chocolate, marshmallows and nuts ready.
Combine sugar, milk and butter in a heavy medium-size saucepan.
Bring to boiling and lower heat. Gently simmer, stirring constantly with a wooden spoon to prevent scorching, about 6 minutes or to 227 degrees on a candy thermometer.
Remove from heat. Immediately stir in chocolate and marshmallows until melted. Quickly stir in walnuts and pour into prepared pan and smooth into pan.
Allow to firm up about 1 hour in the refrigerator. Remove and cut into squares and store in an air-tight container in the refrigerator for best results. Let stand out about 30 minutes to get to room temperature before eating (unless you like cold fudge!).You can leave out of the refrigerator in an air-tight container for storing provided that where you are storing it is not too warm.
Yield: About 3 pounds.
Note: If you want the plain fudge recipe, just omit the walnuts.