Fudge

This week’s ingredient is chocolate chips. I’m a true believer in storing basic food storage, however there’s definitely room in my pantry for small things that make a HUGE difference. In my opinion, chocolate chips fall into this category. They’re extremely versatile — you can throw them into a trail mix or melt them and use them for dipping. They add a touch of color and flavor to muffins and pancakes, and even my picky eaters are more apt to try something that’s sprinkled with a few chocolate chips.

This recipe comes to us from Julie L. It is truly the best fudge I’ve ever eaten, and believe me, I’ve eaten my share of fudge! In line with my recent curiosity, I had to try it with beans. The texture and taste were good. My only complaint was that I missed the buttery flavor. Stepping out of my comfort zone I ordered a bottle of Wilton’s butter flavoring just to see. It’s routinely used by cake decorators to give a buttery flavor to the shortening frosting that holds its shape better than butter frosting. The result was excellent! Even Julie proclaimed the fudge good.

 

Yield: 36 pieces

  • 3 tablespoons navy bean flour*
  • 3/4 cup water
  • 3 cups sugar
  • 2/3 cup evaporated milk
  • 1 14-ounce jar marshmallow cream
  • 1 cup semisweet chocolate chips
  • 1 cup milk chocolate chips
  • 1 teaspoon vanilla
  • 1 teaspoon butter flavoring**
  • 1 cup nuts, chopped — (optional)
  1. Combine bean flour and water in large pot. (It should look WAY too big for what you’re doing because it’s going to grow as it boils!)
  2. Whisk until smooth and heat until boiling.
  3. Add sugar and milk. Stir constantly over medium heat.
  4. When it starts to boil (REALLY boil), boil it for 10-11 minutes (230 degrees on a candy thermometer). You’ll actually see the consistency change a little and the color darken.
  5. Remove from heat, stir in marshmallow cream, chocolate chips, vanilla, butter flavoring and nuts, if desired.
  6. Pour into 9X13 pan. Let it cool and set. I found that when I made it with beans it took longer to set up, but the texture was better for longer. Where usually the fudge is getting crumbly by day 2 or day 3, the bean fudge was still moist and perfect!

*You can also replace the navy bean flour and 3/4 cup water with 3/4 cup blended navy beans OR use 3/4 cup butter. For the holidays, I’ll probaby splurge and use butter…but if you’re craving fudge and want to avoid the extra expense/calories, this is a great option.

**Julie liked it without the butter flavoring, too…but to me it tasted flat. I bought my butter flavoring (Wilton No-Color Butter Flavor) on Amazon for about $6,  but you may also be able to find it with the other flavorings at your grocery store.

 

 

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