Sugar Savvy

I had a few catering jobs lined up this week, so I turned to my trusty tried-and-true file to figure out my game plan. This time, it was a meeting with guests that were visiting from outside the US. Normally, in that case, I always plan to make a little fudge to add onto the cookie platter. I think it’s something that’s decidedly American, and it always goes over well. Last time, it was a group from Venezuela, and they not only took the extras with them for a snack on the plane, they asked for the recipe too. This time I went with a tried-and-true recipe for S’mores Fudge that I clipped from an issue of Woman’s Day magazine some two plus years ago. Super simple to make, it never fails to be a crowd pleaser.

S’mores Fudge
Recipe courtesy of Woman’s Day magazine

Line an 8-inch square pan with nonstick foil. Cook 2-2/3 cups semisweet chocolate chips and a 14-oz can sweetened condensed milk in a heavy saucepan over low heat, stirring constantly until melted and smooth. Cool 2 minutes, then stir in 2 teaspoons vanilla extract and 2 cups mini marshmallows. Pour into pan. Chill 3 hours or until firm. Invert pan; peel off foil. Invert fudge and cut into 1-inch squares. Makes 64 pieces.

Cate’s note: I usually add a handful or two of raisins as well. Delish.