PaPa's fudge {And you need help}

Robyn here. A few months ago I'd been searching and praying for help. I'd never been more exhausted in my life (I'm pretty sure everyone in 2020 can attest to this); but the tired I've been experiencing is deep, most days I feel completely imbalanced, overloaded and unable to achieve at least one thing I'd hope to accomplish. This could be from being a mom of 2 very small kids 24/7 (hello, I never pee alone), or this whole pandemic (hello, so stressful), or a number of other things, but I felt like this space, Sweetish Co, was slipping through my fingers like sand; yet it's all I ever worked on and felt I had nothing to show for it - I needed support, in multiple ways, badly.

Cue Kayla. God heard my knock and opened a door and there stood Kayla. I met Kayla right after the pandemic hit. Uncannily she'd been looking for some guidance too - and even though we're from completely different states and have never met in person, we knew this friendship was meant to be.

Kayla's been the support and sounding board I've needed (also a mom of two) and accomplished more in a few months than I dared ever hope and helped me believe I can actually still do this even though most days I feel I've failed.

Funny how someone in your corner, working tirelessly behind the scenes can make all the difference.

Kayla's too good to just stay behind the curtain though, so I asked if she'd like to share a recipe with us for Christmas (I'll photograph, you write) and she generously chose her beloved PaPa's fudge.

Confession: I've never made fudge until I made Kayla's fudge. Fudge is the holiday treat I avoid, like seriously give me anything else. But this fudge is different. It's special.

Kayla combined my marshmallow recipe with her heirloom fudge recipe and it's all magic. (Like mind blown). It's a bit of effort seeing you make the marshmallows from scratch but - worth it.

It's the best fudge I've ever had, while still a nod to that beautiful classic fudge that feels nostalgic, but massively upgraded with sea salt and deep bittersweet chocolate, so it's not too sweet.

Kayla is a talented writer. She takes over here and I have to say, she just launched her own website and I cannot wait to read and bake some more.

I hope you have a wonderful Christmas with your nearest and dearest. This year feels different, but still so incredibly full of goodness. I hope the good shines bright for you and you see that you are loved, and that if you ask, God will give you all the help you need, when you need it.

So much love for you. More soon. xo - Robyn

In Kayla's words:

"I don’t know about you, but this year’s been one for the books. I say that without an ounce of sarcasm; I feel it’s busted me wide open and revealed the truest parts of me. Good, bad, silly, strange...all versions have crawled to the surface. 

And I’m not really sure what to think, to be honest. Which version do I become in the new year? Which parts do I keep and which do I leave behind? I like the part that’s become more empathetic, but maybe not the part that keeps forgetting to vacuum. And mop. (What, did you clean your house during the hot mess of 2020? Good for you. I just ate a lot of cookies. ;) )

As the year draws to a close I feel myself craving familiarity, wanting to recreate warm and comforting memories for my family and friends. And, to me, that means making a big pan of fudge. 

This recipe comes from my dear PaPa. PaPa came from a larger family in small-town Oklahoma. He hitchhiked his way around the midwest to tour colleges, eventually becoming a civil engineer. PaPa was known as an entrepreneur, a pillar of faith, for making his own hot tubs (that’s a wholeeee other conversation), and hosting the best dinner parties. 

If you’d ask his four daughters what he was like they’d say he was stern and stubborn. His four granddaughters, though, would say he was endearing and silly. And yes, stubborn. (Don’t say you weren’t warned...we come by it honestly.) We’re known for being a rowdy bunch and we’d often catch him turning his hearing aids down as the conversation lingered on. He’d always stay with us, though; sitting at the head of the table with a warm smile and a newspaper. 

I asked my mom and aunts when his fudge tradition started and no one knows--it just started. But, somehow, we all have cherished memories of PaPa’s fudge. Each of us sneaking bites “just to finish off the row.” (A family tradition if there ever was one--you can always count on us to finish off a row.) The fudge always made its way to our dessert table at family gatherings, but especially at Christmas. 

The recipe may be an updated version, but it’s still got the same warmth and heart. I hope it brings joy to you and yours this season. Make some to share with friends or just your family. And trust me, no one will judge when you finish off the row. ;)" - Kayla

PaPa's Fudge {Kayla's Deep Chocolate Sea Salt Fudge}

An heirloom recipe from my friend Kayla. It's not overly sweet, melts in your mouth, has homemade marshmallow fluff (!!!) and is pure perfection with flaky sea salt on top... and it just feels like something really special when you make it and share it. I've been looking for a back pocket fudge recipe and by gosh I think we've found it friends.

For the marshmallow cream:

Make this entire vanilla bean marshmallow recipe. See more instruction below. xo

For the fudge:

• 4 cups / 800g sugar

• 1 cup / 227g salted butter

• 1 cup / 263g evaporated milk

• 12 ounces / 340g bittersweet chocolate (at least 72% or completely unsweetened) (chopped, and set aside we used the huge 72% chocolate bar from Trader Joes (amazing!), but I'm dying to try it with Guittard unsweetened chocolate next)

• 1 tablespoon vanilla extract

• ½ teaspoon kosher salt (or more to taste)

• Marshmallow fluff from above (or high quality store bought marshmallow cream)

• Flaky Maldon sea salt or other toppings as desired

For the marshmallow fluff:

1. **Please don't start making the marshmallow fluff until you've read this entire fudge recipe at least twice.** Follow the recipe in it's entirety here, until you're ready to spread it out into the tin. (You'll use about 1/4th of the mixture, or 7 ounces / 215g)You'll pour 1/4th (7 ounces / 215g) of the marshmallow recipe into the fudge mixture, the rest of it into your cornstarch / powdered sugar pan and have them set to be mallows. Both Kayla and I have just eye-balled taking out 1/4th of the marshmallow mixture and never bothered to measure 7 ounces or 215g exactly. This fudge is magically forgiving so don't stress too much about this. The mess of measuring marshmallow fluff isn't something I want for you lol. But, knowing a few of you would like the exactness of it all, there you go. (7 ounces or 215g of fluff). Try not to be bummed that you'll have extra lumpy marshmallows left over when you make this fudge, it's a bonus. ;) (and will pair perfectly with this cocoa. *Note* - You'll want to prepare another 9x 13" pan just as this marshmallow recipe calls for to put the extra marshmallow cream in. So you'll use TWO 9x13" pans total here for this recipe.

For the fudge:

1. Have everything measured out for both the marshmallows, and the fudge ahead of time, before you do anything - and READ this recipe in it's entirety (the marshmallow recipe too! BEFORE you even begin.) This recipe is a bit of a dance, but you can do it. I'll lead.

2. Prep one 9x13" pan with high sides or two 8" round pans. (That’s perfect for gifting!) Whichever you choose, make sure to butter the dishes well. I lined my 9x13" dish with parchment paper for ease, and buttered the parchment paper - I buttered the side that the fudge would touch. (I use salted butter) Baker’s tip: use the wrappers from your softened butter to grease!

3. Get started on your marshmallow mixture. Follow the recipe up until the point where you pour the hot sugar mixture into your standing mixer. The marshmallow will take about 5-8 minutes to achieve that fluffy white texture that makes a marshmallow, so while that magic is happening - let's heat up the rest of the ingredients for the fudge.

4. Grab a large heavy bottomed pot and combine: sugar, butter, salt and evaporated milk. Warm over medium heat, stirring until butter is melted and sugar is dissolved. Take your time here! You want everything incorporated well.

5. Once fully combined, bring the mixture to a boil. Not a simmer--you really want it boiling. Boil for 5 minutes. So the timing of this should be perfect - you're boiling your fudge ingredients while the marshmallow fluff is whipping. This is nerve wracking I know, but just babysit this pot while your marshmallow fluff is whipping, have faith and you'll be good.

6. While your fudge mixture is boiling check on the marshmallow fluff. It's probably finished,(you'll know it's done when you can comfortably touch the sides of the bowl and it's warm, but not hot) - if it's done, turn off the mixer. We've got to work quickly now so our marshmallow doesn't set too quickly.

7. Pour your hot caramel-like fudge mixture into a very large bowl. Like huge bowl. Then scoop out about 1/4 of your marshmallow fluff into this very large bowl.

8. Add chopped chocolate.

9. Baker's Tip! Try buttering a spatula to get the marshmallow fluff out with ease.

10. Stir continuously to combine chocolate and marshmallow. Once combined, add vanilla extract. 

11. Quickly pour your fudge into the prepared pan(s) and spread evenly as possibly. The fudge will begin to set, but don’t worry! Crinkles are just fine. 😉

12. Now quickly pour your left over marshmallow fluff into your prepared pan. It will not fill the 9x 13" pan in it's entirety and the mixture will most likely be bumpy. Totally fun and fine.

13. Add toppings while fudge is still warm. I love, LOVE a good generous Maldon salt sprinkle. If you want to keep it traditional, PaPa loved pecans. I think anything would work, though! Crushed peppermint with salt, crushed pretzels with salt...the possibilities are endless.

14. Let cool completely and cut into squares. Devour straight from the pan.

Bakers tips: Have two 9x13" pans prepped accordingly. One for the extra marshmallow fluff with butter, cornstarch and powdered sugar, and the other with parchment and salted butter for the fudge mixture.

**Please don't start making the marshmallow fluff until you've read this entire fudge recipe at least twice.**