Skaarup Fudge
DEDICATED TO TP SKAARUP AND HIS RECIPES
SUPERBOWL FUDGE RECIPE
SKAARUP'S SUPERBOWL FUDGE
© 1997 T. P. Skaarup, original recipe. May be copied unaltered. All
rights reserved.

This recipe takes into account most of what was presented on my
Fudge Failure page and uses a combination of walnuts, raisins,
and apricots as helpers. I started chopping the walnuts at the
beginning of half-time and was eating cooled (and set!) fudge by
the final Green Bay Packer win over New England in Super Bowl
XXXI!

This is a milky-chocolate fudge with creamy texture and a fruity-nutty
mix of flavors. It requires about 30 minutes to make, uses a candy
thermometer (although not required), one 9"x9" glass pan, the two
saucepans. I like the apricot taste... some of my friends, especially
those from traditional Midwestern upbringing have told me that this
fudge was ‘excellent' but they didn’t understand the apricots.
Understand apricots? Fudge making is a science. Ah, but Fudge
consumption is pure mindless enjoyment.

1/2 cup butter (unsalted if you've got it)
2 1/2 cups sugar (extra-fine granules)
5 oz. evaporated milk (one small can)
6 oz. Hershey's™ Semi-Sweet Chocolate Chips
6 oz. Hershey's™ Milk Chocolate Chips
7 oz. marshmallow Cream (Kraft™)
1 cup walnuts (coarsely chopped)
3/4 cup raisins
3/4 cup dried apricots (diced)
1 tsp. vanilla extract

Directions:
Line a 9" x 9" pan with aluminum foil and set aside. Place
chocolate chips, vanilla, and marshmallow cream into a 3-quart
saucepan and set aside. Place walnuts, raisins, and apricots into a
bowl and set aside. Set butter aside to warm. Heat milk at Medium
setting until warm then add sugar. Bring to a rolling boil (Medium-
High), stirring constantly with a wooden spoon. Continue to boil for
8 full minutes -or- if using a candy thermometer continue boiling
until the boiling temperature reaches 235°F but do not exceed 9
minutes rolling boiling total. Remove from heat and add butter. Stir
until butter dissolved (but no more than 30 seconds).

Pour hot mixture over chips, vanilla, and marshmallow without
scraping the sides of the hot saucepan. Mix until chips melted. Add
walnuts, raisins, and apricots. Mix thoroughly and cast into
prepared pan. Cool at room temperature. Chill in refrigerator 1
hours prior to cutting. Remove from pan, remove foil, cut into
squares.

Prepare the wooden spoon and cooking saucepan with a butter
flavor non-stick vegetable spray such as Pam™ or Crisco™.
Spraying the sides of the saucepan helps prevent sugar
crystallization.

Adding the butter to the sugar mixture after a rolling boil helps keep
the sugar from early crystallization. Adding the butter to the milk-
sugar mixture only impedes the milks ability to dissolve the sugar.
Each stick of butter converts to 1/2 cup. Cut the stick up into slabs
before adding to the hot sugar slurry.

Don't scrape the sides of the sugar saucepan after transferring the
hot sugar slurry. This may promote crystallization of the sugar by
seeding it.

Substitutions: May use 12 oz. of Semi-Sweet Chocolate for the
50/50 mix of Milk and Semi-Sweet chips. Walnuts, Raisins, and
Apricots are used here. You may substitute any other Optional
Helpers you desire as long as the total volume does not exceed 2.5
cups (unpacked).

Cut fudge with a new plastic knife. McDonalds, Wendy's, and
Burger King plastic ware do well. You could use a metal knife
washed clean rubbed with butter on a paper towel. Plastic is better.

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