Nobody else’s fudge tasted as good as my Grandma’s. Her soft-as-silk homemade chocolate fudge felt like velvet in your mouth and was always chock-full of yummy pecans.
This will be our first Christmas without Grandma.
Since it’s been a while since I made her beloved Christmas fudge, it only makes sense that I dust off her hand-written recipe and make a batch in her honor.
As I got older and read other recipes, I realized Grandma’s was also the best in another way: simplicity. No need for a candy thermometer or other fancy equipment here. All you need is your wits. 🙂 So here’s to you, Grandma, and your wonderful fudge.
Grandma’s Soft-as-Silk Homemade Chocolate Fudge
In a large mixing bowl, add 18 ounces semi-sweet chocolate chips, 2 cups chopped pecans, a container of marshmallow fluff and 2 teaspoons of pure vanilla extract. (Save the imitation stuff for another recipe.)
This next part is a little tricky…
Place 2 sticks of butter (I prefer to use salted), 1 12-ounce can of evaporated milk and, brace yourselves, 4-1/2 cups of sugar.
Cook’s Note: By “large pot” I mean at least a 6-quart. This mixture will expand when it starts boiling and you don’t want a mess on your hands!
Bring the mixture to a boil over medium-high heat, stirring constantly.
Reduce the heat to medium and boil the mixture for 8 minutes exactly, stirring constantly.
Cook’s Note: I use a timer to make sure I’m accurate.
There. Tricky part over.
Carefully pour the caramel mixture over the chocolate and nuts and enjoy the aromatherapy.
Now, with all your strength and might, beat the fudge with a wooden spoon for several minutes until glossy. (This is the part I helped with when I was younger.) 🙂
Gather the husband, children, cats and dogs up so that they can help you. You want that chocolate to glisten, baby!
Cook’s Note: This is not a job for electric beaters.
Now that your arms are fully exhausted, scrape every last ounce of the fudge onto a buttered and parchment-lined jelly roll pan or half-sheet.
Allow the parchment to extend up the sides of the pan for easy fudge removal. Using a rubber spatula, spread the fudge evenly over the pan.
At this point you can either wrap the pan in plastic wrap and place the fudge in your refrigerator to firm up OR….
…you can do like Grandma used to do and set the fudge out on your freezing cold porch to harden. (She was raised in the Depression and loved it when she could “save energy.”)
The porch method was very effective, I must say. I even think it made the fudge taste more like Grandma’s!
Carefully pull on the parchment to lift the fudge from the pan.
Place fudge on a cutting board and cut into squares with a sharp knife.
Make sure to test the first piece to make sure it’s not poisoned.
This batch is DEFINITELY poisoned.
Better not share it.
Do you have a cherished family fudge recipe?
- 18 ounces semi-sweet chocolate chips
- 2 cups chopped pecans
- 1 container marshmallow whip (7 or 8 ounce)
- 2 teaspoons vanilla
- 2 sticks butter
- 4-1/2 cups granulated sugar
- 12 ounces evaporated milk
- In a large mixing bowl add chocolate, nuts, marshmallow and vanilla.
- In a large pot (6-quart), add butter, sugar and milk. Bring this mixture to a boil over medium-high heat, stirring constantly.
- Once the mixture comes to a boil, reduce heat to medium and boil for 8 minutes stirring constantly.
- Carefully pour mixture over the chocolate mixture and beat for several minutes with a wooden spoon until glossy.
- Pour fudge into a buttered and parchment-lined jelly roll pan or half-sheet and smooth with a spatula.
- Chill for several hours until firm. Cut into squares and store in an airtight container in the refrigerator for up to 3 weeks.
For even more chocolatey goodness, visit Kim at Simply Domestic for ideas on putting together the ultimate hot chocolate bar!
Also linking up with Making Monday and The Clever Chick’s Blog Hop!