Monday, December 5, 2011

Grandma Vance's Fudge

When I was younger, one of the things I looked forward to most at Christmastime was my Grandma's fudge. It was heavenly, melt-in-your-mouth fudge. It is the fudge recipe I now make for my family at Christmas, and although it never tastes quite as good when Grandma made it, it is pretty amazing (and pretty simple!)


Grandma's Vance's Fudge

4 cups sugar
2 12oz. packages of chocolate chips, one semi-sweet, one milk chocolate (you can use two semi-sweet's but do NOT use two milk chocolates!)
2 cubes of butter sliced in pieces
1 12oz. can evaporated milk
1 15oz. jar marshmallow fluff/creme
1 tablespoon vanilla
1 cup chopped walnuts

Prepare a 9x13 pan by lining with parchment paper. You can also grease the pan really well, but parchment paper makes it much easier to lift out and slice.

Combine milk and sugar in a large pot (the milk froths up and will boil over if you don't use a large enough pot). Stir over medium heat until sugar is dissolved. Boil for 7-8 minutes.

In a large bowl add chocolate chips, butter, marshmallow creme, nuts & vanilla. Pour hot mixture over ingredients in bowl and mix well.

Pour into parchment lined 9x13” pan and let sit for 3 days at room temperature, then chill in fridge until firm. Slice into squares.

*I rarely have the patience to let the fudge sit for three days. It does taste better when I am patient, but I usually just put it in the fridge overnight, then it's ready to slice and eat.
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