When I was growing up, my family consistently sat in the same pew in church every Sunday. I doubt that is unusual because every other family in church did the same thing. In fact, it caused a degree of chaos anytime someone would break routine and sit elsewhere, forcing other parishioners out of their cozy, familiar spot.
I find it fascinating the way habits can shape your life. On my first day of chiropractic school, I entered a lecture hall that seated about 400 people, absolutely none of whom I knew. Out of habit, I took a seat in the front right side of the auditorium, about five rows back, the proportional equivalent of my family’s spot in church. I ended up sitting between two girls named Kim. I sat in that same spot almost every class for the next year and Kim, Kim, and I became friends.
The next year at Christmas, one of the Kims made fudge as a gift for her friends and thoughtfully included the recipe. I didn’t realize at the time how familiar I would become with that recipe. When we traveled home for Christmas that year and needed a snack to take to a family get-together, I decided to try making Kim’s fudge with a twist by replacing part of the vanilla with mint. That batch of fudge was well received, drawing many compliments. A few years later, after opening my business, while deciding what to serve for the Sully Christmas open houses, I thought the mint variation of Kim’s fudge would be a good choice. The fudge was a hit, and several people even asked me to tell my wife her fudge was delicious. (Apparently it is surprising for a man to make candy.) I have had fudge at my Christmas open house almost every year since.
It is funny to think that, if I had chosen a different seat that first day of class, I may have never learned how to make fudge. If I hadn’t spent years making fudge and honing my candy-making skills, I may not have had the confidence to attempt making English toffee which, although I do love fudge, is my personal favorite. Perhaps some day I will even build up the courage to try peanut brittle.
Chocolate Fudge
Ingredients
4 c. sugar
1¼ c. evaporated milk
1 c. butter
2 c. milk chocolate chips
1 jar (7 oz.) marshmallow creme
1 tsp. vanilla
Directions
Combine the sugar, milk, and butter in a heavy three-quart saucepan. Heat over medium/high heat until boiling, stirring constantly. Reduce heat to medium and cook about 10 more minutes until temperature reaches soft ball stage at 235-240 degrees, stirring constantly. Remove from heat and add chocolate chips, marshmallow creme, and vanilla. Beat by hand until well mixed. Continue stirring for about 5-8 minutes after removing from heat, until the mixture becomes very thick and begins to lose its gloss. Spread into a 9x13 pan and cool at room temperature until firm.
I only use Hershey’s chocolate chips in fudge. They seem to melt more consistently in my experience.
Mint Fudge
Ingredients
4 c. sugar
1¼ c. evaporated milk
1 c. butter
2 c. dark chocolate chips
1 jar (7 oz.) marshmallow creme
½ tsp. vanilla
½ tsp. mint flavoring
Directions
Combine the sugar, milk, and butter in a heavy three-quart saucepan. Heat over medium/high heat until boiling, stirring constantly. Reduce heat to medium and cook about 10 more minutes until temperature reaches soft ball stage at 235-240 degrees, stirring constantly. Remove from heat and add chocolate chips, marshmallow creme, vanilla, and mint flavoring. Beat by hand until well mixed. Continue stirring for about 5-8 minutes after removing from heat, until the mixture becomes very thick and begins to lose its gloss. Spread into a 9x13 pan and cool at room temperature until firm.
I used to tell people my fudge was made with fat-free sugar and sugar-free butter, but too many people didn’t realize that was a joke.
English Toffee
Ingredients
1 c. butter
1 c. sugar
¼ c. water
½ tsp. salt
½ c. chocolate chips
1 c. pecan pieces (optional)
Directions
In a large pan, combine butter, sugar, water, and salt. Boil over medium/high heat stirring constantly. Boil to hard-crack stage (300 degrees). Pour immediately into an ungreased 9x13 pan. Allow it to cool. Once the toffee is completely cooled, melt the chocolate and spread over the toffee. Sprinkle the nuts over the chocolate and press them into the warm chocolate. Let cool completely and break into pieces.
I prefer toffee without the pecans, but some people like that so I keep it in the recipe just in case.
