I had heard of AmeriCorps before but did not know exactly what the organization did. This winter a group of AmeriCorps participants have been staying at Cal-Wood and lending a helping hand. Well, 11 sets of helping hands. I have really become fond of all the young people in the group. Some of the work they have been tasked with is hard and it has been pretty cold up here so my hat is off to them. I do know what AmeriCorps does now. They smile, laugh a lot and work hard for the community and America.
When we held our Christmas Tree fundraiser earlier this month I was given help from the AmeriCorp group to prepare food for up to 250 people. We rolled at least 300 cookies, washed lots of dishes and made holiday candy. Paige was the point person on making fudge. The first recipe I gave her was complicated and involved a candy thermometer. This batch did not turn out so well. Making a huge volume of fudge with a complicated recipe was not the best choice. I pulled out my favorite easy fudge recipe and Paige cheerfully got right to it. Success! The fudge has been a hit and people who have been asking for the recipe will be surprised how easy it is. I have to thank Paige and all of the AmeriCorps group for the help and friendship they have provided over the last 6 weeks. Since Fudge is a classically American treat I thought a post about AmeriCorps and Fudge was a perfect combo.
Best of luck to all of you in your next post and beyond.
2 ounces of unsalted butter or ½ stick
3 cups marshmallows
1 cup sugar
1/2 cup heavy cream
1/2 teaspoon sea salt
1/2 teaspoon pure vanilla extract
12 ounces good quality semi-sweet chocolate chips
- Butter an 8-inch square baking pan and line with parchment paper or foil. Spray lined pan with non stick spray or butter.
- In a large saucepan, combine butter, marshmallows, sugar, cream, and salt; cook over medium, stirring occasionally, until marshmallows are melted. Take the pan off heat, stir in vanilla, chocolate chips and stir until chocolate is melted.
Pour fudge into prepared pan, and smooth top. Let cool 30 minutes. Refrigerate until set, about 1 hour.