Instructions:

Bonkers Bordeaux Fudge

(Original recipe. (c) 1997 T. Skaarup. May be copied without modification. All rights reserved.)

This recipe is a "Lunatic Fudge" variation of Opera Fudge (Bordeaux Fudge). This recipe is the backbone for all my non-chip based fudges.

1/4 cup butter or margarine (1/2 stick)
2 1/2 cups granulated sugar
2/3 cup evaporated milk (or small 5 ounce can)
6-7 ounces Marshmallow Creme or Marshmallow Fluff
    (may substitute 2 cups of mini-marshmallows)
1 cup nuts (optional; walnuts, almonds or pecans)
1 teaspoon vanilla extract
1/2 teaspoon salt

Line a 9-inch square pan with aluminum foil and set aside. Set butter aside to warm.

Heat milk at medium setting until warm then add sugar and salt. Bring to a rolling boil (medium-high) while stirring constantly with a wooden spoon. Add Marshmallow Creme. Bring back to a boil for 5 full minutes by the clock (start timing once the boil resumes).

The mixture will start to turn brown during the boil. If you get brown flakes in the mixture then turn down the heat a little.

Remove from heat and add vanilla, butter, salt, and nuts; mix thoroughly and pour into prepared pan. Cool at room temperature. Remove from pan, remove foil, cut into squares.

NOTES:

CHANGING HISTORY: Opera Fudge (Bordeaux) was one of the first Fudge Recipes in the world. Fudge, an American Invention, was created in the mid-late 1800's in Women's Colleges. "Vassar Fudge," "Wellesly Fudge," and others were popular. The addition of melted chocolate was what totally changed everything and was the origin of all modern flavored fudges. This recipe is my original "lunatic" variation of Opera Fudge. I hope you like it.

A SOLID BACKBONE: This recipe acts as the backbone of all kinds of non-chocolate based fudges. Reduce the vanilla extract and add maple extract and you have Maple Fudge. Add Rum Extract + Raisins and you have Rum-Raisin Fudge. This recipe is light and sweet and will accept almost any flavor you give it.

CLASSIC VARIATIONS: Experiment with flavors available at the turn of the century... add 2 cups of ground almonds... add 2 cups dried fruits and nuts... taste the confection your great grandparents used to eat!

WILD VARIATIONS: Since this recipe will take up almost any flavor you can go wild. For example, try the following variation: omit vanilla extract, add 1 tsp lemon extract, zest from 2 lemons, and add 1/2 package of Kool-Aid