Thursday, December 18, 2014


Fudge is one of those treats that seems to be reserved for Christmas parties and cookie trays, which is probably a good thing because it is hard to stop at one tiny piece of this rich, chocolatey treat. Through the years, each of my children have become designated makers of a particular treat, and Mini Me is the fudge maker in our family. Mimi Jr makes seven layer bars, Boy Mimi is always right by my side while divinity is cooking, and Mr. Mimi has happily accepted his role as chief taste tester. 

My family has been making this fudge recipe since the 1950's, and we have learned a few things along the way. First, candy making can be tricky. Although we have success more often than not, we have had a few batches deemed failures. For us, the fudge needs to be smooth and creamy, not grainy, with a  deep chocolate flavor. Second, use a chocolate that you like to eat. We have changed the recipe from Hershey's bars to high quality milk and dark chocolate. Third, be careful when cooking the syrup. Keep a pastry brush in a cup of water near by to clean the side of the pan when sugar crystals form, and do not over cook the syrup. Use a good, accurate thermometer and have a timer handy. Every time I try to guess on time or temperature, something goes wrong and I end up wishing I had set a timer. Most importantly, have an excited taste tester around to lick the spoon when you are done, and plenty of bags for gifting this favorite holiday treat. 


1 - 12 oz can evaporated milk
4 1/2 cup granulated sugar
4 oz butter
12 oz dark chocolate,chopped
8 oz milk chocolate,chopped
1- 7 oz  jar marshmallow creme 
1 tsp salt
1 tsp vanilla
Optional: 1-2 cups chopped nuts

Butter a 9x13 pan

In a large bowl combine the chocolate, marshmallow creme, salt and vanilla. Microwave on high for 1-2 minutes to soften the chocolate. Set bowl aside. 

In a deep pot combine butter, milk, and sugar, and cook, stirring, over medium low heat until it comes to a boil. Do not stir in the sugar crystals from the sides of the pan, but use a pastry brush dipped in water to clean away the sugar. Stirring continuously, boil for 5 minutes, or until mixture reaches 234 degrees f. After the first 5 minutes, check the temperature every minute. It does not usually take more than 7 minutes total.

Remove from heat and pour syrup over the chocolate mixture. Stir until the chocolate and marshmallow creme have melted and are completely incorporated, add nuts if using. Pour into prepared pan. Smooth the surface then score fudge in desired size pieces. Let cool completely before cutting.
printable recipe

link:Foodie Friday