A long-ago friend of mine was well-known for her fabulous desserts. Notably, she had the best fudge recipe ever. Seriously. She was kind enough to share it with me years ago, and I’ve been using this recipe ever since. You know those fudge booths at the fair where they charge one million dollars for a half pound? Hubby insists on breaking our bank every time he has the opportunity, then proceeds to say, “yours is better.” My kids concur.
Another friend, after listening me wax poetic about my wonderful fudge recipe, scoffed, saying this was no different than the recipe on the back of the marshmallow fluff jar. (Hi Chris!) Oh, but it is, I told him. Try it. He did, and for the past half-dozen or so years, he whips up a batch of this fudge recipe, and considers it the kickoff of holiday season.
This recipe makes about five pounds of fudge, so you’ll have plenty to share and still have some left for yourself.
Andrea’s Fudge Recipe
- 3 cups semisweet chocolate chips (these are fair trade)
- 1 cup butter
- 4½ cups cane sugar (I prefer organic)
- 2 cups homemade marshmallow fluff (or 1- 7 oz. jar marshmallow creme)
- 1 -12 oz. can evaporated milk
- 2 tablespoons vanilla
- 1-2 cups chopped nuts (optional)
Put chocolate chips, butter, and marshmallow cream in a large bowl. Set aside. In large (7-8 quart) stock pot, bring milk and sugar to a boil over medium-high heat, stirring constantly until mixture comes to a full rolling boil. Continue stirring frequently for exactly eight minutes. Pour hot mixture over ingredients in bowl. Stir until well mixed, then beat with an electric mixer until fudge begins to hold its shape. Beat in vanilla. Stir in nuts if you like them. Pour fudge into a buttered 13″ x 9″ pan and refrigerate until solid.
Notes from me:
- I use a 13″ x 9″ plus an 8″ x 8″ pan – using only the one makes a really deep fudge; too deep for me.
- After I grease the pans, I place a piece of waxed paper in the pans so that the edges extend out of the pan on two sides. When the fudge is ready to cut, use the wax paper to help lift the slab out of the pan and flip it onto a cutting board for easy cutting.