Libby Hires

Columnist

HAPPY VALENTINE’S DAY! That is not only my wish for you all, but also a warning to you slacker guys that Friday is Valentine’s. Go get that card!

Have you seen the funny little picture on Facebook about the guy’s Valentine’s gift? It’s a faux ad that shows an egg in a ring box with a “He got it at Kroger!” Eggs are being rationed at some stores. I saw where in California, people are renting laying chickens! Apparently, the price of chocolate is also higher due to the shortage of cocoa. So, if you buy your significant other chocolate or serve them an omelet breakfast in bed for Valentine’s Day, they are going to know you spent a fortune.

I remember Valentine’s Days of years past, as a kid writing out the cards for my classmates and teachers. I had to pick out the right one for each student. There was no way I was going to give a card to someone that made them think I really liked them if I didn’t. Then there was the year that the teacher had us be creative and make cards. I still remember writing, “Roses are red, carnations are pink. I smell good, but you sure stink.” The prose of children can be so heartfelt.

This year, show your Valentine that your love is heartfelt…and that maybe you did some grocery shopping. You can even make some for your neighbors and friends. That’s what love is all about, isn’t it? It’s for sharing. Here is our easy fudge recipe to “get ‘er done” because, hey, you are short on time! There are two cooking methods, but we prefer the micro-cook method.

Fantasy Fudge

This is the original Fantasy Fudge recipe that Kraft used to place on their jars of marshmallow cream. I use it every year. I get lots of requests from friends and family for me to make it for them… or for a copy of the recipe.

Ingredients

• 3 cups granulated white sugar

• ¾ cup margarine, plus additional for greasing pan

• 2/3 cup evaporated milk (NOT CONDENSED MILK!)

• 1 (12-ounce) package semisweet chocolate chips*

• 1 (7-ounce) jar marshmallow cream

• 1 cup chopped walnuts or pecans

• 1 teaspoon vanilla extract Directions

1. Grease a 9x13-inch pan with margarine.

2. Mix sugar, margarine, and evaporated milk in a large, heavy saucepan over medium heat, stirring to dissolve sugar. Bring the mixture to a full boil for 5 minutes, stirring constantly.

3. Remove from heat and stir in chocolate chips until melted and thoroughly combined.

4. Beat in marshmallow cream, nuts, and vanilla extract.

5. Transfer fudge to the prepared pan and let cool before cutting into squares.

Microwave Directions (MY PREFERRED METHOD)

 1. Melt margarine in a 4-quart microwave-safe dish (I use a large Pyrex bowl).

 2. Mix in sugar and milk into the margarine.

3. Microwave mixture until it begins to boil, about 5 minutes on high, and stir after 3 minutes

 4. Scrape bowl and continue to micro- cook on high for 5½ more minutes, again stirring after 3 minutes. 

5. Remove from microwave and stir in chocolate chips until melted, then stir in marshmallow cream, nuts, and vanilla extract.

6. Pour into prepared baking pan. 7. Once the bowl is cool enough to touch, take a spoon and scrape any remaining chocolate off the sides of the bowl. Enjoy that remaining chocolate. It’s your reward for all your hard work.

* For a variety of flavors, try using milk chocolate chips (smooth and creamy) or other baking chips. You can even change up by adding different flavoring with the vanilla.

For peanut butter fudge, add about ½ cup peanut butter (crunchy or regular) to the chocolate mixture and mix well. Use milk chocolate chips or semi-sweet. Do not add nuts.

For easy gift giving: You can pour into greased disposable aluminum loaf pans that have their own tops. I’ve ordered them from Sam’s. You can also place a few pieces in waxed paper lined cookie tins.

Libby Hires is a columnist with the Bryan County News.