I don't remember much about my 10th birthday party, but I do vividly recall receiving one present: a small, spiral-bound book called Magic Spoon Cookbook. Now, undoubtedly I was more excited by the eponymous glittery "magic spoon" that was included, but, tellingly, only the battered and food-stained cookbook remains on my shelf (the cherished utensil is long lost).
Longtime fans of Klutz books (the cookbook's publishing house) won't be surprised, but despite being a solid decade-and-a-half out of its intended demographic, I still flip through its thick card-stock pages with surprising frequency, generally landing on the recipe for "can't fail killer fudge." This ultrasimple recipe turns out exactly as promised time and time again; not exaggerating, I've made it at least 100 times over the years. Lush and velvety, and finished off with a pop of salt, this was my secret recipe (further protected since the cookbook is sadly now out of print), until now . . .
Make the fuss-free and utterly delicious holiday treat.
Adapted from the Magic Spoon Cookbook by Susan Gooding
Easy Chocolate Fudge
5 ounces evaporated milk
1-2/3 cups (11-2/3 ounces) granulated sugar
1/2 teaspoon kosher salt
1 teaspoon vanilla extract
1-1/2 cups (3 ounces) minimarshmallows
1-1/2 cups (9-1/2 ounces) bittersweet chocolate chips
1/4 cup chopped walnuts, toasted (optional)
Flaky sea salt, like Maldon
- Line a 8-by-8-inch square pan with tinfoil, and spray it lightly with nonstick spray.
- Bring the evaporated milk, sugar, and salt to a simmer in a small saucepan set over medium-low heat. Reduce the heat to low, and cook an additional 5 minutes; then take the pot off the heat and add the vanilla extract, marshmallows, chocolate, and walnuts if using them.
- Let it sit untouched for 30 seconds, to allow the chocolate to start to melt, and then fold the marshmallows and chocolate in until no streaks remain.
- Pour the fudge into the prepared square pan, using a rubber spatula to spread it out evenly to the edges of the pan. Sprinkle generously with sea salt. Allow to cool, and then refrigerate for at least half an hour before cutting into squares. Cut into 16 square pieces (or 32 smaller rectangles).
Makes 16 2-inch square pieces.