For almost as long as I can remember, at Christmas time, my mom and I made fudge together. Sometimes, we’d pack it up in little tins and gift it as gifts, and sometimes it was just brought to her office party or a family function. I’ve read lots of places how fudge can be “complicated” to make, sometimes with not so fabulous results (grainy texture, etc). Perhaps certain recipes are fussy and that way. However, I’ve always found our recipe to be easy and pretty much fool-proof every single time. It takes only 15 min. of prep/cook time and setting up overnight in the fridge. See? Not that hard!
I have made this so long that I have it memorized, and now I bring it to office parties, friend’s Christmas parties, and pack it in little tins. There is even a guy at my work who
demands requests 😉 that I make it each year. For the record, my mom still makes it as well. As far as the origin of the recipe, I think we originally found it in a cookbook that was put together by the moms of my girl scouts troop. It has been at least 20 years ago that we started making this. I’ve looked around on the internet a bit and have found recipes that are close but not quite the same as what we do. So, I think it’s ok to post it here. Here are some in-process pictures too just to entice you! 🙂 I made it today for a cookie exchange with work friends.
- 2 sticks butter
- 4 cups sugar
- 1 cup milk
- 25 large marshmallows (Jet-Puff is better than generic)
- 2 1-oz. bars unsweetened chocolate, chopped
- 1 12-13 oz. bag semi-sweeet chocolate chips
- 1 12-13 oz. bag milk chocolate chips (can modify the recipe easily by substituting mint-chocolate chips, raspberry chocolate chips, or peanut butter chips to make different flavors…I have done all of the above with great success)
- Walnuts (optional, I never add them due to potential food allergies)
- 2 9×13 EZ-Foil sheets (makes it SO MUCH easier to cut the fudge once it’s set up), alternatively, line a large cookie sheet with foil (not easy to cut)
Grease the pan(s) with a small amount of butter. In a large pot, melt the butter at medium-high heat. Once melted, add the sugar and stir. It will be a grainy consistency. Add the milk, and stir until smooth. Continue heating until the liquid is warm. Add the marshmallows, and increase to high heat. Continue heating until the marshmallows are melted (Pro tip: smash the marshmallows against the sides of the pot with a wooden spoon once they start to melt to get them to melt faster. Otherwise, the mixture will start to “grow” quickly in the pot as it is heated). Once the marshmallows are melted, turn off the heat. Add the unsweetened chocolate and stir until melted. Add the semi-sweet chocolate chips, and stir until melted. Add the milk chocolate chips, and stir until melted. If adding nuts, do so at the end, and stir until incorporated. Pour into pans, cover with foil, and allow to set up overnight in the refrigerator. Makes 5 lbs.
Marshmallows getting melted:
Freshly poured fudge:
And after it’s been cut…all ready to serve:
And totally unrelated…we are in the middle of Christmas frenzy here. This means that at least one of our guest rooms gets overtaken with the presents and all of the stuff to wrap them. I’m maybe only halfway through wrapping (if that), but things are coming along nicely as you can see below. Happy Christmas! 😀