Dulce De Leche Fudge

Fudge reminds me of a few things: Judy Bloom, my grandmother, and Valentine’s Day.  But not necessarily in that order.  Fudge is a delicious old-school confection, one that sometimes gets overlooked if you ask me. But all fudge is not created equal.  Fudge is a true decadent treat and a perfect match for Valentine’s Day.  A little bit of this chocolatey goodness goes a long way. But to indulge in this confection, it needs to be great, at least in my eyes. I think this recipe is great.

No one seems to know for sure who first created fudge.  But many believe that it is an American creation, caused by a botched–or fudged–caramel recipe.  Culinary discoveries often happen unexpectedly, in fact, that’s how brownies were discovered. Whatever the back story on fudge, it’s a real treat and one that often pops up during holidays. Traditional fudge is rather tricky to make.  My recipe is not.

My fudge recipe should qualify as “foolproof.”  Years ago, foolproof recipes using condensed milk or corn syrup became more common. The use of these ingredients prevents undercooking, which can interfere with achieving what’s called a “soft-ball” state.  (Overcooking or insufficiently stirring fudge is equally bad, and can lead to crystalized fudge.)

In my recipe, I use sweetened condensed milk as my secret ingredient.  This allows for a perfect, creamy consistency.  There are countless variations to fudge, but I don’t stray far from classic in terms of flavors.  I simply add a swirl of dulce de leche on top, adding even more richness to this American treat.