Campus News

The Results of the Fudge Cookoff Are the Sweetest!

Story posted January 08, 2001

Of the two contests decided in December that were of interest to folks around Bowdoin, one had decidedly sweeter contestants.

First, there was that whole presidential election thing. The way it dragged on, it was enough to give you indigestion.

Then there was the second contest. The fun contest. The exciting contest. The contest that didn’t have butterfly ballots, dimpled chads, or a single recount. And the results were just delicious!

It was the tenth annual Cookoff Contest, this year featuring Chocolate Fudge.

Contestants from the college community submitted a wonderful and tasty array of fudge at the Cookoff Contest, held at the Faculty/Staff Holiday Party, Thorne Hall, December 21. Each entry was meticulously and completely evaluated by a distinguished panel of six professional chocolate fudges
er, fudge judges. While the decision might have been tough, what with so many delectable entries, a winner was ultimately crowned.

Brenda Rice, in Health Services, took home the Grand Prize for her "Double Chocolate-Creme Fudge" (see the tantalizing recipe below). Brenda’s recipe is sure to make a chocolate fudge lover out of everyone who tries it. According to the judges, it’s exactly "what fudge should be like." For winning the Grand Prize, Brenda received a silver-plate bowl and $40, and she will have her name engraved on the Annual Bowdoin Cookoff plaque which hangs in the Dining Service office. Congratulations, Brenda!

Second prize went to Cecile Pelletier, Dining Services, Thorne Hall, for "Mrs. Claus’ Fudge" (recipe also below). We hope Cecile doesn’t have to split her prize with Mrs. Claus, because she deserves all the credit for her tasty confection.

Third prize was awarded to Cindy Bessmer, Human Resources, for "See’s Fudge." Fourth prize went to Bonita Labonte, Sociology & Anthropology, for "Creamy Dark Chocolate Fudge."

The panel of judges included Bill Gardiner, Facilities Management; Wendy Thompson, Admissions; Kim Bonsey, Human Resources; Louise Boothby, Human Resources; Sara Dickey, Sociology & Anthropology; and Nancy Riley, Sociology & Anthropology.

"Double Chocolate-Creme Fudge"
Brenda Rice

1 can evaporated milk (12 oz.)
1 cup semi-sweet chocolate chips
1/4 cup butter or margarine
Dash salt
2-1/2 to 3 cups chopped pecan, divided
2 cups mil chocolate chips (11-1/2 oz.)
1 jar marshmallow crème (7 oz.)
4 cups sugar
1 teaspoon vanilla

Butter 13x9-inch pan; set aside. Lightly butter side of heavy, large saucepan.

Combine evaporated milk, chips, marshmallow creme, butter, sugar, and salt in prepared saucepan. Cook over medium heat, stirring constantly, until sugar dissolves and mixture comes to a boil. Wash down side of pan with pastry brush frequently dipped in hot water to remove sugar crystals.

Add candy thermometer. Stir mixture occasionally. Continue to cook until mixture reaches soft-ball stage (238 degrees Fahrenheit). Pour into large heatproof mixer bowl. Cool to lukewarm. Add vanilla and beat with heavy-duty electric mixer until thick. Beat in 1 cup chopped pecans when candy starts to lose its gloss. Immediately spread into prepared pan. Sprinkle remaining chopped pecans over fudge; gently press into fudge. Score fudge into squares. Refrigerate until firm. Cut into squares. Refrigerate. Makes about four pounds.

"Mrs. Claus’ Fudge, or Cecile’s Fudge"
Cecile Pelletier

Mix in a large bowl:

18 ounces of chocolate chips (3 small bags)
1 cup marshmallow fluff
2 sticks margarine or butter
1/2 teaspoon vanilla

In quite large pan:
4-1/2 cups sugar
1 large can evaporated milk

Cook and stir sugar and milk constantly until it boils. Lower heat and continue boiling for 10 minutes. Pour this hot mixture over the first mixture. Beat together until well blended (3-5 minutes). Pour into well-buttered pan (about 9x13). Refrigerate several hours before cutting.

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