I am terrible at making traditional fudge. You think fudge would be no big deal for me, seeing as how I make several varietities of candies for the holiday's every year, and I've conquered my fear of the candy thermometer in various buttercream recipes via Daring Bakers, but I have never conquered fudge. That "soft-ball" stage I hear about? A myth I'm sure. Whenever I try a new fudge recipe I either wind up with crunchy, crystallized fudge (yuck!) or basically a highly stressful to make ice-cream topping (because the fudge doesn't set). Long ago I decided to stop trying new recipes and stick with my old faithful, which I'm sharing with you below. This recipe was originally found in an old family cookbook (named "See's Fudge" but I'm concerned about copyright infringement since I'm posting it on the web, so I'm renaming it!) and is the one that my Grandma Elsie, my aunts, my sisters and my mom (and I!) make every year.
This fudge is perfect. It makes a rich, creamy, fudge with a soft tooth. It can be dressed up by using dark chocolate, made fun by substituting peanut butter or butterscotch chips, and can be added to in any number of ways from my favorites (simple chopped pecans or crushed candy canes on top) to the extravagant (walnuts and mini marshmallows for Rocky Road fudge anyone? Crushed up heath bars and chopped almonds? YUM!). Let your imagination fly, while sticking to the base recipe, and you'll fall in love with fudge all over again.
I know I have. And you will never have to worry about that cursed "soft ball" stage again.
3/4 cup (6 ounces) canned evaporated milk
2 cups granulated sugar
12 large marshmallows
6 ounces chocolate chips (measure by weight, not volume)
1 cup chopped nuts (or whatever else you'd like to have mixed in with the fudge. If you add something as a topping, you will need much less than a cup)
1/4 cup butter
In a heavy saucepan over low heat stir together milk, sugar and marshmallows, stirring constantly. Allow marshmallows to melt and bring to a boil, maintaining medium-low heat. (Be aware that contents will expand so make sure you use a medium-sized saucepan). Boil for 6 minutes, stirring constantly, then immediately take off heat and quickly stir in chocolate, nuts and butter. Stir to combine. Pour into a prepared, buttered 8"x8" dish to cool.
Allow to cool and then cut into squares and enjoy!
Note: You can use a 12 ounce can of evaporated milk (the standard size can I find) to make two batches of fudge - however DO NOT double the recipe as the cooking times are different and the fudge will not set properly. Make two seperate batches of fudge as noted above. Our family favorites include one batch of semi-sweet with chopped nuts, and one batch of dark chocolate with crushed candy cane on top. YUM!
This fudge is perfect. It makes a rich, creamy, fudge with a soft tooth. It can be dressed up by using dark chocolate, made fun by substituting peanut butter or butterscotch chips, and can be added to in any number of ways from my favorites (simple chopped pecans or crushed candy canes on top) to the extravagant (walnuts and mini marshmallows for Rocky Road fudge anyone? Crushed up heath bars and chopped almonds? YUM!). Let your imagination fly, while sticking to the base recipe, and you'll fall in love with fudge all over again.
I know I have. And you will never have to worry about that cursed "soft ball" stage again.
Never Fail Fudge
3/4 cup (6 ounces) canned evaporated milk
2 cups granulated sugar
12 large marshmallows
6 ounces chocolate chips (measure by weight, not volume)
1 cup chopped nuts (or whatever else you'd like to have mixed in with the fudge. If you add something as a topping, you will need much less than a cup)
1/4 cup butter
In a heavy saucepan over low heat stir together milk, sugar and marshmallows, stirring constantly. Allow marshmallows to melt and bring to a boil, maintaining medium-low heat. (Be aware that contents will expand so make sure you use a medium-sized saucepan). Boil for 6 minutes, stirring constantly, then immediately take off heat and quickly stir in chocolate, nuts and butter. Stir to combine. Pour into a prepared, buttered 8"x8" dish to cool.
Allow to cool and then cut into squares and enjoy!
Note: You can use a 12 ounce can of evaporated milk (the standard size can I find) to make two batches of fudge - however DO NOT double the recipe as the cooking times are different and the fudge will not set properly. Make two seperate batches of fudge as noted above. Our family favorites include one batch of semi-sweet with chopped nuts, and one batch of dark chocolate with crushed candy cane on top. YUM!
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