Holiday Fudge
Did you ever have a recipe that was so good that you were able to brag about it?! Well, this fudge recipe is THAT GOOD! I got this recipe about 19 years ago or so from the mother of a good friend. She would give my family a small tin of it every year. When I asked for the recipe, she graciously gave it to me. Since getting the recipe, I have shared it with many friends. When I give out a recipe that was shared, I try to link it to the person who gave me it…so this was Fudge from the Lord’s. A friend interpreted that as Fudge from the Lord…if that was the case, I am convinced that it would be calorie free…
One Year, I brought this to co-op to bless the moms there that enrich my life. After co-op, many of the moms reported having super powers…the ability to finish all the laundry in one day, the ability to clean the entire house, the ability to check off every box on your to-do list, etc. This might not sound like much, but it was AFTER co-op! (If you have ever participated in a homeschool co-op, you understand that this is really something.) After detecting this cool side effect, this fudge has a new name among these moms…Magic Fudge.
The absolute beauty of this recipe is the amazing creaminess in texture. Try it! I hope you will agree that it is the best!
(enough for a double batch of fudge!)
Here is what you need:
• 3 cups sugar
• 12 oz. can evaporated milk
• 18 oz. semisweet chocolate chips
• 1 lb. butter, plus more to grease pot/molds
• 7 oz. jar marshmallow cream
• 2 tsp. vanilla
• Molds: Foil mini pie tins or foil muffin tins work best , but you can use a 9 x 13” pan
• 3 cups sugar
• 12 oz. can evaporated milk
• 18 oz. semisweet chocolate chips
• 1 lb. butter, plus more to grease pot/molds
• 7 oz. jar marshmallow cream
• 2 tsp. vanilla
• Molds: Foil mini pie tins or foil muffin tins work best , but you can use a 9 x 13” pan
Now it’s time to get started:
Butter the sides of a heavy dutch oven or large pot.
Grease your container with butter. I prefer to use foil pans – it makes a good way to give it away and it is easy to get the finished fudge out. You can use a regular 9x13 pan. I have done that as well. Recently, I have used those foil muffin liners and those worked beautifully without greasing them (which, with butter often near $5 a pound, is a good thing!)
(It helps to get all ingredients ready before you begin!)
Cut the butter into pieces and place into a large bowl with the chocolate chips and marshmallow cream. Set aside.
Put the sugar, evaporated milk, and 1/2 tsp. salt into the buttered pot. Mix and bring to a gentle boil over medium low heat. Stir constantly (this is the key to the creaminess). If you do not keep stirring, the sugar may crystallize.
Still stirring, boil gently for 8-10 minutes. I know that this will feel like 9 years, but it really is important.
Still stirring, boil gently for 8-10 minutes. I know that this will feel like 9 years, but it really is important.
Pour the hot sugar mixture into the bowl that you set aside earlier.
Stir gently to mix.
We used an immersion blender for this as I do not have a hand mixer anymore. A hand mixer would be a much better way of mixing this. The fudge will begin to thicken. Add vanilla.
Pour into buttered mold(s). Top with one pecan half if desired. It is normal for some of the butter from the molds to sit on the top of the fudge. I have not found it to affect the taste. If this bothers you, I would use the foil muffin cups without the butter.
Refrigerate overnight.
NOTE: Makes about 7-8 small pie tins or about 24 muffin cup sized portions. This can be frozen if you make it ahead. I poured my double batch into an 11x17 pan and another pan, probably about 10x10 or so.
Originally Posted at Home and School Mosaics
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