Recipe courtesy of Alaskan Fudge Company
Mendenhall Mud Fudge
- Level: Intermediate
- Total: 4 hr 40 min (including cooling times)
- Active: 1 hr 35 min
- Yield: twelve 1-pound slices
Ingredients
9 pounds granulated sugar
1 pound corn syrup
1 pound chocolate liquor pastilles
1 2/3 cups powdered milk
1 1/3 cups water
2/3 quart heavy cream
4 ounces invert sugar, such as nulomoline
1 ounce salt
2/3 pound miniature marshmallows
2/3 pound pecans, toasted and chopped
Directions
Special equipment:
a large copper candy cauldron, a candy thermometer and 4 metal candy rods- Add all the ingredients, except the marshmallows and pecans, into a large copper candy cauldron and bring the mixture to a boil. Cook, stirring constantly, until the temperature of the fudge reaches 240 degrees F, 30 to 40 minutes. Pour out the fudge mixture onto a marble slab set with 4 metal candy rods arranged in a large rectangle and allow to cool for 10 to 15 minutes. When the fudge is slightly set, remove the bars and, using a long-handled paddle, cream the mixture, bringing the temperature down and adding air into the fudge to make the texture creamy and smooth, 10 to 15 minutes.
- When the mixture is almost completely cool, add the marshmallows and pecans and continue to mix until the mixture becomes slightly difficult to move. Form into a log approximately 8 by 25 inches and allow to cool completely until ready to slice. Slice the fudge into 1-pound pieces, approximately 1 1/4-inches thick.
