The first known sale of fudge was recorded in Baltimore in 1886.  Food historians believe it was a case of caramels gone wrong, hence the name ‘fudge’.  As the saying goes - waste not, want not and so the grocery store owner sold his sweet slip-up anyway for 40 cents a pound. The customers just loved his brilliant new confection invention!

Shortly thereafter, Emelyn Batersby Hartridge, an ambitious student at Vassar College obtained the fudge recipe from a fellow classmate who was the grocer’s cousin. The motivated Emelyn made it for a fund raiser for the Vassar Senior Auction.  The students were wowed by the taste and consistency of this never before experienced treat.  News spread and other women’s colleges developed their own variations and flavors of fudge.

The Chocolate Goddess recipe reflects today’s taste trends in the chocolate industry.  It is easy and quick to make - and so delicious.  Fudge holds up well in warm weather and is a party pleaser.  Since small bites of this delight will satiate the sweet tooth, the dessert is great for a party.


6 tablespoons of Unsalted Butter

5 cups Granulated Sugar

1 ½ teaspoons Salt

2 cups Evaporated Milk

4 ½ cups Nestles ® Semisweet Chocolate Chips

6 cups Mini Marshmallows

1 - 17 ounce jar of Barefoot Contessa® Butterscotch Caramel Sauce

Large crystal sea salt

Baking Instructions:

Butter a 9 x 13 baking dish

Measure our all ingredients. Place butter, sugar, salt and evaporated milk in a large pot.   Make sure to have chocolate, marshmallows and vanilla ready.  Also have caramel sauce jar opened because you will need to work fast, fudge dries quickly.

In a large pot, combine butter, sugar, salt and evaporated milk.  Bring to a low rolling boil and stir constantly for 5 minutes.

Remove from heat and add chocolate chips and marshmallows, stir until dissolved.  Add vanilla. Quickly and evenly pour into baking dish.

Place dollops of caramel intermittently.  Swirl with a spatula first the short way then the long way just as you would marble a cake.  Sprinkle on sea salt.  Refrigerate before cutting.

-Barbara Esatto, The Chocolate Goddess