Greetings, Frugal Farmer friends!! SO, since Christmas is right around the corner, I thought I’d take a few posts this month and share some of the Christmas baking recipes we use in our house, starting with this super easy fudge recipe. Fudge (and candy in general) has a reputation for being a PITA to make, but in the 10+ years we’ve been using this recipe, I’ve only had a problem with it twice. It’s incredibly hard to screw this fudge recipe up, so even if your bake-nically challenged, I’ll bet you can do this one right. 🙂
Most of the baking recipes we use came from a gal I worked with in the mortgage biz years ago. Val is one of the sweetest ladies I’ve ever known; the kind who truly showers love on others for the simple purpose of blessing them. Val and a friend get together every Christmas season and make a crapload of cookies for their loved ones, and she was kind enough to share the recipes she uses with me when I was a young mom. Val’s nearly 80 now, but still going strong and making a difference in life. And every time we make and eat from a recipe she gave us, I am reminded how important it is that we truly love one another as Christ loves us.
Super Easy Fudge Recipe
4.5 c. sugar (non-calorie, of course 😉 )
1 – 12oz. can evaporated milk
1 stick real, unsalted butter
1 – 12oz bag Nestle semi-sweet chocolate chips
1 – 12oz. bag Nestle milk chocolate chocolate chips
2 small jars marshmallow cream
1 c. finely chopped walnuts (optional)
In a very large mixing bowl, put marshmallow cream, chocolate chips, and walnuts (if using), and set aside. Grease or butter a 9×13 glass pan and set aside.
In large saucepan, melt butter, add sugar and evaporated milk, and mix well. Bring to a boil, and continue to boil at a rapid boil for 10 full minutes, stirring continuously. BTW – when I say rapid boil, that means in this case big bubbles, but not so big that the mixture is flying all over the place out of the pan. This usually happens on our stove at about medium to medium-high. Gotta have big bubbles, but not so big that the mix is flying all over the walls.
After boiling and stirring for 10 full minutes, pour the sugar mixture over the chocolate chips/marshmallow cream, and stir vigorously until everything is fully blended and the chocolate chips are melted. BTW, the sugar mixture will be HOT, so be careful. After the mixture is thoroughly blended and the chocolate chips are fully melted (do this step quickly before the mixture starts to cool), turn the mixture into the 9×13 pan. Cover and cool in the fridge for a couple of hours or on the counter overnight until fudge sets up.
The main potential errors with this recipe are:
-boiling the sugar mixture too high, which will not only make a serious mess of your kitchen but will make the fudge too hard.
-not boiling the sugar mixture high enough, which will make the fudge too soft so that it doesn’t set up enough. If this happens, just put it in the fridge longer to help it harden
-not mixing the sugar mixture/chocolate mixture quick enough before it cools, which will leave the fudge grainy and weird-textured.
However, if you follow the above directions EXACTLY, everything will turn out just fine. 🙂