Dec 19 2009

Holiday Chocolate Fudge Time

Published by at 8:12 am under Full Circ-Us

Fudge Dark, rich and sweet Fudge!

fudgeThis is the recipe my family has been making for the holidays FOREVER! (Well, at least for the last 40 or 50 years!) Since I am spending time with family and not so much blogging, I thought it would be good to share the recipe.

Put in large bowl (really big, big, big) to allow stirring room:

  • 3 packages chocolate chips – 36 oz. total I recommend Nestles or Guittard — don’t go cheap!
  • 1 8-oz jar marshmallow cream – if you can only find 7 oz jars, that’s OK
  • 2 cubes butter- buy a brand name — sometimes the cheap stuff is full of water and it will ruin the fudge — very sad
  • 1 teaspoon vanilla extract

Have ready at hand

  • 2 cups chopped nuts optional — you can even add coconut!

Put in large kettle. Again, I mean big – the mixture boils up to four times it’s original volume as you cook it!

  • 4 1/2 cups sugar
  • 1 can evaporated milk – not skim or lowfat!

Bring the sugar/milk mix to a rolling boil stirring constantly. Cook a full eight minutes timed once the mixture comes to a boil — critical!!!.

Take off heat and pour over chocolate/butter/marshmallow  mixture.  Beat with mixer until creamy. Add nuts and spread in a pan to cool. Lick the bowl and beaters before washing!

I like to use a cookie sheet with high edges, but the size of pan depends on how thick you like your fudge. Mine is about 13×24. My siblings use smaller pans. My mom uses two Pyrex pans. Cut into pieces and enjoy! I like to put each piece in a little candy paper and pack into pretty packages to give away. But some years, the fudge is gone before that happens.

I also recommend this Rosemary/Lemon/Cornmeal cake. Delish! I made it this week for new friends in Seattle and we all seemed to enjoy it. Today we make my great grandmothers biscotti, fudge and perhaps two other cookies. So forget blogging. I’m home from nearly three months of travel and ready to nest!

5 responses so far

5 Responses to “Holiday Chocolate Fudge Time”

  1. steveon 19 Dec 2009 at 3:49 pm

    I do this one tomorrow — thanks!

  2. gminkson 20 Dec 2009 at 1:54 pm

    I have a question! Is there anything you can do if the fudge doesn’t “set”?

  3. Nancy Whiteon 20 Dec 2009 at 3:08 pm

    Alas, not that I know of. Sometimes if the quality of butter is low, it “breaks” — sometimes a bit of beating and things will hang back together. I also think the evaporated milk has to be of good quality.

  4. judy clarkon 17 Dec 2011 at 11:07 pm

    Hello from Oz
    Made the great promise to the relatives and getting excited about holiday cooking but what is “marshmallow cream”?

  5. Nancy Whiteon 18 Dec 2011 at 7:47 am

    Hi Judy. Well, alas, it is an American thing. It is basically marshmallows in “goo” form. Here is a link to a “pre-processed foods” version that I have not tried, but I tend to trust the author! http://seattletimes.nwsource.com/html/pacificnw/2016828917_pacificptaste04.html In my effort to eat “closer to the earth” I’m thinking about trying a batch of it this year. Maybe we can compare notes!

Creative Commons Attribution-NonCommercial-ShareAlike 3.0 United States
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 3.0 United States.
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