I wanted to take a break in the primary action and discuss something of great importance: food. My recent trip home for the holidays reminded me of the great comfort of childhood foods. There are certain foods that I taste and I am transported back to holidays of past. One holiday treat my mother makes that makes me the most nostalgic is a fudge. Come with my on a culinary escapade after the break.
That's right, fudge. I was just sitting here savoring this family favorite my mom made over the holidays. I drop a small section into my mouth and just let it melt on my tongue. Does someone in your family have some amazing recipe that you wish you could share with the world because it would bring smiles of delight across the face of anyone that ate it? Well, this fudge is the exact opposite.
I have never met a person outside of my immediate family that likes it. If you had a piece of this fudge you would know what I mean. I, and my siblings, absolutely adore it. It simply isn't Christmas unless I have this fudge. When someone wants to try it, I give him or her a very small piece because I know they probably won't like it and I don't want to squander my precious supply on an appreciative palate.
Rum fudge. That is what we affectionately call in at home. It is oh so sickeningly sweet. In addition to way too much sugar, it also contains butterscotch chips, walnuts, white raisins, and imitation rum flavor. That's right, it doesn't even contain real rum, but that artificial stuff which probably contains just as much alcohol.
Some favorite family dishes are like some "national dishes": almost inedible to those who have not enjoyed it since childhood. Seriously, who would willingly eat haggis if not a Scot? I also liken it to America's affection for root beer. Have you ever met anyone born outside the United States that likes root beer? Same with this fudge...you have to be born with a piece in your mouth to appreciate it.
Curious now, aren't you? My treasured supply is way too low to share, but below is the recipe for the adventurous souls among you.
So, in the comments, feel free to share those family recipes that you adore (extra points if only your family loves it!)
RUM FUDGE
3 cups sugar
1 can evaporated milk
1 7-ounce jar of marshmallow cream
¾ stick butter (or margarine)
1 12-ounce bag of butterscotch chips
1 cup chopped walnuts (or pecans)
1 cup seedless white raisins
1 tsp rum flavoring
The day before, soak the raisins in the rum flavoring overnight.
Combine sugar, evaporated milk, and butter and bring to a boil.
Cook over medium heat with frequent stirring until it reaches 236 degrees (if using a candy thermometer, that is the "soft ball stage").
Remove from heat and stir in the marshmallow cream, butterscotch chips, nuts, and raisins. Mix well to distribute evenly.
Pour into a buttered pan so that fudge is about ¾ inch deep. Let set up in the refrigerator.