My mother makes delicious handmade fudge every occasion, and especially at Christmas, and though she prepares it to give as neighbor presents each year, she always maintains a cache for herself, which she normally eats with her coffee for the morning.
Yes, it is THAT nice, and yes, she is THAT intelligent to have chocolate for breakfast. After all, you only have one life, hhhh let’s enjoy it.
This fudge recipe is a family favorite passed down from my grandmother. However, to me, it is all my mother’s. It’s creamy and fudgy, with a firm bite that your teeth will readily dig into.
I first published this recipe in 2011, the year I began blogging. However, when my mother came to visit while I was preparing the fudge, I begged her to step in and pressed her for specifics about her secret fudge-making techniques, since she IS the master.
Let’s make my mom’s chocolate fudge together! YOU’LL NEED:
– 2½ Cups.Of white granulated sugar.
– ¾ Cup.Of soft unsalted butter.
– ⅔ Cup.Of evaporated milk
– A pkg.Of 12-oz Of semi-sweet chocolate chips, equivalent to 2 cups.
– A small jar.Of 7-oz marshmallow cream.
– 1 small spoon.Of vanilla flavoring.
– Step 1: Using aluminum foil or parchment paper, line an 8 or 9-inch square pan. Spray a nonstick spray to the surface, and set it aside.
– Step 2: Next, just combine the white sugar, with butter, and evaporated milk in a 3-quart HEAVY saucepan over high heat.
– Step 3: Stir carefully with a wooden spoon until the butter melts, scraping the edges of the pan to remove all the sugar crystals.
– Step 4: Bring to a high boil, continually stirring with a large wooden spoon.
– Step 5: Once it begins to boil, set a timer for 5 minutes and reduce the heat to medium to avoid burning your fingers–it should be boiling for the whole 5 minutes. Constantly stir.
– Step 6: Remove from the heat when the timer goes off and stir in the chocolate chunks. Stir until all of the chips have melted and the mixture is completely smooth.
– Step 7: Mix in the marshmallow creme with a wooden spoon until fully combined. Mix in the vanilla extract well.
Pour into the prepared pan right away, and allow to cool to room temperature before serving.
– Step 8: And to finish, cut the fudge and serve it! Cover and keep on the counter.
– Simply use a 9×13 pan to double this recipe.
– To make it simpler to scrape off your marshmallow crème, microwave it for 10 seconds.
– This chocolate fudge can last in the refrigerator for up to a week. You’ll want to wrap it in plastic wrap to prevent fridge odors from permeating it.