To be fair, I was (one) a teenager who'd never made fudge before, (two) cooking by myself, and (three) the recipe for the fudge was on the same paper as the recipe for the brownies, so I just started reading the wrong one without realizing.
I figured something had to be amiss when I started adding eggs and flour and preheating the oven, but at that point I just had to follow through and make the brownies. They were delicious all the same, but really, I'm more of a fudge girl, so this is the recipe I'd like to share.
What's in it:
1 1/3 cups sugar
7 ounces (one jar) marshmallow fluff
2/3 cup evaporated milk (The 5oz can is in truth, just shy of 2/3 cup, but I wasn't going to buy the bigger can and then throw the rest away.)
1/4 cup butter
1/4 cup Kahlua
1/4 teaspoon salt
2 cups semisweet chocolate chips
1 cup milk chocolate chips (I did all semisweet, because the bags of milk chocolate chips actually have less in them for the same price as the semisweet. And I refuse to be taken advantage of in the grocery store.)
2/3 cup chopped walnuts
1 teaspoon vanilla extract
Putting it together:
1. Line an 8" square baking pan with foil.
2. In a 2 quart saucepan, melt the butter, and add sugar, fluff, evaporated milk, Kahlua and salt.
3. Bring to a rapid boil, stirring constantly for five minutes. You may want to consider some sort of protection for your hands and clothes at this point (especially if you haven't taken outfit photos yet). Molten sugar is bound to jump out of the pan and get on you. My hand got burned, but you wont see the scar in my photos, I'm photoshopping it out.
4. Remove from heat, and add all the chocolate you haven't eaten yet. (I know you've been snacking.)
5. Stir until melted.
6. Add nuts and vanilla. And possibly another tablespoon of Kahlua if you like your candy extra boozy.
7. Pour into prepared pan. Get someone to help you do this. That pot is crazy hot!
8. Refrigerate until firm. Waiting is hard, use this time to lick all the remaining fudge out of the pot.
Yields two pounds.