There is a long tradition of Brigittine Monastery Gourmet Fudge in Oregon. At Our Lady of Consolation Priory, the monks quietly go about producing some of the most delicious, rich and creamy fudge in the world. We didn’t have time to make the drive to Amity this Yuletide, but in a wonderful spirit of giving, years ago, the monastery published a recipe (circa 1987) to recreate their fudge at home.
- 4½ Cups Sugar
- 13 Ounces Evaporated Milk
- 9 Ounces Semisweet Chocolate
- 9 Ounces Bittersweet Chocolate
- 7 Ounces Marshmallow Cream
- ½ Pound Butter
- 1 Tablespoon Vanilla Extract
- 2 Cups Chopped Walnuts (optional)
- Combine the sugar and milk to a deep, heavy pot.
- Heat over medium bringing the mixture to a boil. Boil for 6 minutes.
- Remove the pot from the heat and add the remaining ingredients.
- Stir like crazy, until everything is melted and mixed.
- Pour the mixture into a well-buttered 9″ x 13″ pan.
- Let cool to room temperature and cut into cubes.
*** Whoops – I left out the butter. I’ve melted 1/4 cup butter and stirred in half of the semi-hardened fudge, then added a 1/2 cup of coarsely chopped filberts. The other half of the semi-hardened fudge just got the melted butter added.