Back Into Rehab

I've been clean and off the stuff for almost 9 months now. It's not that I haven't felt the urge, it's just that when I do, I appeal to a higher power. When I even think about making the Killer Crack Peanut Butter Fudge, I ask my husband and he says, "Don't do it. You know you'll just eat it." Well, yes, he has a point. I would.

But slip ups come when you least expect them. I can be merrily baking along and something as innocent as leftovers can trip me up. For example, I was making a recipe that called for a tiny amount of evaporated milk. Which left me with almost a whole can of evaporated milk and the only thing I know that uses less than a can of evaporated milk is... uh oh.

Yes, I was flirting with danger to even have that thought in my head. It's said that the only way to get rid of a though is to replace it with another thought. So I thought of chocolate. Which lead me to chocolate fudge. Which I rationalized by saying that I could try the chocolate version of the KCPB Fudge and see if it was just as dangerous. Was I fooling anyone? I don't think so, but the higher power gave a green light, so I went ahead and made it.

Verdict: It's not as evil as the Killer Crack Peanut Butter Fudge. Even though it was smooth and creamy, with the occasional hit of walnut crunch, I could take just one piece and walk away. OK, so I walked back and took another piece, but that's it. Just two. Really. For now. It's not like I have to hoover the whole pan right away. So I think this could fall under the classification of "gateway fudge." You think you're safe to try just one piece. Maybe, maybe not. Do you really want to risk it?



Killer Crack Fudge's Less Evil Chocolate Cousin

3 cups sugar
1 cup evaporated milk
1/2 cup butter
2 cups semisweet chocolate chips
1-7 oz jar marshmallow creme
1 cup coarsely chopped walnuts
1 tsp vanilla extract

1- Butter a 9 x 13 inch pan. In a heavy 3-quart saucepan combine the sugar, evaporated milk and butter. Bring it to a boil over medium-high heat, stirring constantly.

2- Reduce heat to medium and boil 5 minutes, stirring constantly.

3- Remove from heat and stir in the chocolate chips, marshmallow creme, nuts, and vanilla, stirring till well combined. Pour the mixture into the buttered pan and let it cool to room temperature. Chill in the refrigerator till firm. Cut into 1-inch pieces.