In the College Kitchen with Jenna: Fudge

While revenge is a dish best served cold, apologies are best given with chocolate. I completely missed an appointment last week and felt rather guilty about it, so tomorrow I’ll arrive bearing chocolate fudge. As much as I love making pies, this is probably my best dish. It only takes about twenty minutes to put together, keeps well and travels well. Plus almost everybody likes chocolate. If they don’t—who needs them?


2 c. sugar

2/3 c. evaporated milk (the small can)

½ c. butter (1 stick)

12 lg marshmallows OR 3 oz small marshmallows. 

Pinch of salt

1 c. semisweet chocolate morsels

1 tsp. vanilla extract


Combine first 5 ingredients in a large heavy saucepan. Cook over medium heat, stirring constantly until mixture comes to a boil. Boil 5 minutes while continuing to stir. Remove from heat. Add chocolate morsels to mixture, stirring until chocolate melts. Then add vanilla. Spread evenly in prepared* 8 or 9-inch square pan. 

Let rest at room temperature for about two hours or until cooled and hardened. Then cut into squares. 

Yield: 3 dozen squares ~ 125 calories/square (yea, I know). 

*The most difficult part of making fudge is actually scoring (cutting into squares) and removing the squares from the dish. Most recipes will tell you to prepare the dish by coating it in butter. This is somewhat effective, however I find that simply lining the dish in parchment paper (preferred) or foil works best. Then you can just lift the fudge out by the lining and score flat on the counter. I’m no genius; I actually got this advice from the culinary artisans of Buc-ees on Hwy 71.