Sunday, December 20, 2015

I've made this fudge every Christmas since 1967


My mom worked when I was younger, so the cooking sometimes fell to me. Even then I loved perusing recipes and trying new and interesting things. For example, the 60's were a time of cake mixes and no worries about red dye #5. I loved making cake and tinting the cake a pastel green, say, and the icing pink. I remember both my parents looking at these confections with one eyebrow raised sort of expressions. I chose to ignore it and go with my gut.....'that's right you guys, this is the prettiest cake ever made!' I have, as usual, veered off topic. In 1967 I was 11 and found a recipe on a Carnation Evaporated Milk can for Five Minute Fudge. I made it, not realizing that you stirred the marshmallows until they completely melted. It had sort of a marbleized look that I thought was quite lovely. Next batch I made correctly and a tradition was born. I have made it every year since. There is nothing healthy about this recipe, but it is easy and yummy.


Christmas Fudge 


3 1/3 cups granulated sugar  1 2/3

1 1/3 cup Carnation Evaporated Milk  2/3

4 tbsp butter 2

1 tsp salt 1/2

4 cups miniature marshmallows  2

3 cups semi-sweet chocolate chips  1 1/2

2 tsp vanilla extract 1

1/2 cup chopped walnuts (optional)

**Recipe makes a larger rectangular pan. The measurements to the right of ingredients are for a smaller 8” square pan.**


Butter a rectangular or 8” square baking pan depending whether you want to make a large or small batch. 

Combine sugar, evaporated milk, butter and salt in medium saucepan; slowly bring to rolling boil over medium heat, stirring constantly. Boil 4 to 5 minutes or until mixture starts to thicken. Remove from heat. Stir in marshmallows, chocolate chips, vanilla and nuts (if desired) until marshmallows and chocolate melt and blend. Stir until all the marshmallows are completely melted. Pour into a buttered rectangular pan. I use a clear Pyrex. If you want to put maraschino cherries or pecans or something on top, do it right now, it will harden quickly. Leave at room temperature. Once cooled off cut into squares. Now you can put it in the fridge. 

Eat the warm remnants/leftovers in the pot. It's my favorite part. 

And then it is Christmas!!!!! 

No comments: