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Writer's pictureJuliet

Holiday Sugar Spirit - Chocolate Fudge

It’s the holiday season so calories don’t count, right? Right? Bueller??? I used to have a coworker in NY that would bring in delicious fudge and cookies for everyone on the team at the end of the year. I’d ration the sweets out - one per day, usually after particularly contentious negotiations. I haven’t had proper fudge since then, but I just knew that someone I knew would have an amazing recipe. That person was my mother-in-law, and believe you me, she loves to make sweets at Christmastime (right now, she and her helper elf (aka my father-in law) are frosting gingerbread men to give to the neighbors). Not only did she have a recipe that she’d been making for years, but it is a xerox of a tear out from a magazine from Christmas 1992 detailing Sharon's “Pinehill Fudge Collection”. Can you get more legit than that?

The recipe calls for four cups of “filler” - this could be anything you like to add to fudge. I could see nuts, dried fruit, marshmallows, or even cereal. I wanted to try this unadulterated, so the only accoutrement I added was some Maldon’s sea salt on top.


 

Ingredients:

3 c. sugar

½ c. salted butter

1 ½ c. evaporated milk (12oz can)

14 oz mini marshmallows

4 c. semi sweet mini chocolate chips

1 tsp vanilla extract

 

Grease a 9x13” pan with butter and line with parchment paper. [Mine produced about an inch thick fudge in this size pan, if you add fillers, it will most likely be thicker, or you can use a bigger pan like a jelly roll pan. Get your ingredients ready.

In a large pot, carefully heat and stir over medium heat the sugar, butter, evaporated milk, and marshmallows until the mixture comes to a rolling boil. Continue to stir for an additional 5 minutes [your arm will be on fire - tag in someone who wants fudge to help!]. Be careful not to splash the mixture.

Quickly add the chips and vanilla and stir until smooth [this takes awhile - beware]. Add filler [if using].

Pour into the buttered pan - once it sat for a few minutes, this is when I sprinkled with sea salt.


Refrigerate overnight. Remove from mold and decorate [not sure how you decorate fudge…I leave that up to you].

This fudge has really good flavor. It's nice and chocolatey, but not sickeningly sweet. My only complaint is that it's a bit crumbly, rather than creamy. We've tried taking it out of the fridge and bringing it to room temperature, but it's still kind of crumbly. I think I may have stopped stirring too soon so it's probably my fault. I'd try this again and maybe add some fun fillers next time!


Rating: Great

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