Fudge Dark, rich and sweet Fudge!
This 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 yet again.
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.