Growing up, I had a lot of great-aunts around me.
As a seven year-old kid, I didn’t really understand how awesome they were. I thought, “GOSSSSSH”, there are sooooo many old people here that smell like mothballs and wear wallpaper-flower dresses. Okay, not really. They really smelled like butterscotch and had dresses with giant shoulder pads. But, as you might guess, I was a wee-bit of the dramatic side.
What I didn’t realize then, was having a lot of “greats” meant there’s was a good chance I’d live a long and healthy life. Most of my great-aunts lived well into their 90’s; and yet, the best part was, that they stayed sharp as tack. I can only hope that the day I turn 90, I am still full of sass and shakin’ my tookus.
Even though I didn’t fully “get” my elders when I was a youngin’, I will say, I had one particular great-aunt that I really admired. My Great Aunt Zel was a jokester and she made the most insane fudge over the holidays. Thick, chocolaty, nutty fudge that was so delicious, you’d have a hard time leaving the dessert tray alone. Maybe that’s how she stayed so young? She drank tons of red wine and was a chocoholic. Did you hear that Fountain of Youth?!
Anyways, this recipe I’m sharing today is inspired by her famous fudge. Note to self: grab the fudge recipe when I head home for the holidays. This recipe is super, super, like stupid super easy to make. Do you have five minutes? Great! Throw all the ingredients in a saucepan, melt, stir, pour into a pan, and let cool. Viola! Easy fudge in 498671.34 seconds.
But whatever you do, don’t forget the gingerbread marshmallows. Seriously, life changing and elderly approved.
2/3 cup carnation canned whole milk
1 2/3 cup granulated sugar
1/2 teaspoon kosher salt
1 cup gingerbread marshmallows
1/2 cup mini white marshmallows
1 1/2 cups semi-sweet chocolate chips
1 teaspoon vanilla
1/2 cup pecans, chopped
Confectioners sugar, dusting
Caramel sauce, garnish
In a medium saucepan over medium heat, add milk, sugar, and salt. Heat to a slight boiling point until sugar has dissolved; about 5 minutes. Remove from heat and stir in marshmallows, chocolate chips, vanilla and pecans. Pour into a 9' inch square pan that has been sprayed with non-stick cooking spray. Let the fudge set.
Once the fudge has set (at least 30 minutes at room temperature), cut 9 squares. Place them on a plate, dust with confectioners sugar and caramel sauce.
