Yum! Yum! Yum! It’s time to share another one of my favorite Christmas candy recipes from my childhood. My mom made this Classic Chocolate Fudge recipe every Christmas and she loved it so much she was known for making it on many a Sunday evening for a quick treat too.
She always kept the leftover cut in small squared in a baggie in the fridge. I loved coming home from school and sneaking a piece or two.
Because this fudge is made with simple everyday ingredients it is very possible that you have all of these things in your house and could make your very own batch right now. Hurry go check!
This might be a good time to bring up that not all fudge recipes are created equal. Fudge should have a silky slightly firm consistency, with just a little bit of a chew to it.
A new fad with fudge is to use sweet and condensed milk in place of boiling the sugar and evaporated milk (essentially what you are doing is making your own sweet and condensed milk.) I find that fudge recipes that are made that way are not quite as firm and a little more chewy then classic fudge recipes. Don’t get me wrong, I’ll still eat it, but this recipe produces a very classic and traditional fudge consistency.
Even with boiling the sugar and the evaporated milk, this recipe only takes about 10 minutes to throw together. I think it’s totally worth going with the classic method.
Until I started making fudge on my own I was a little intimidated. Candy making in general tends to get a bad name and scare people off, but fudge is a GREAT place to start if you get nervous about trying to make homemade candy. It is REALLY HARD to ruin this recipe.
Basically, the only way you can is if you don’t stir the sugar and evaporated milk mixture when it is boiling. (It will start to stick to the bottom and burn a little.) Just make sure you continuously stir it while it is coming to a boil and for the five minutes it needs to be at a full boil. And as a rule when making any candy, stirring means you are going all the way to the bottom of the pan and scrapping along every part of it and around the edges and then doing it all over, again and again.
When the milk mixture is done boiling you do need to move quickly to get the other ingredients mixed it. I like to keep my pan buttered and everything I need to add right next to me while I am stirring the boiling mixture so I can grab it quickly. (See picture below)
Once the fudge has boiled for the full time (5 minutes) I pull it off the heat and add the other ingredients. And then stir it briskly to get everything incorporated. It takes a little arm muscle to get it all stirred in.
It will look like this for a minute, just keep stirring until the lumps are out and it is a nice smooth chocolate color.
Once it is ready quickly pour it into the prepared buttered pan.
I never scrap the crustier looking edges from the top of the pan into the nicely poured pan. My mom always had a little plate near by that she scraped them onto and now I do the same thing.
It’s kind of nice and gives me my own personal taste taste while the rest cools. Sometimes when making candy if sugar gets to a certain point it can get grainy or cause the batch of whatever you are making to “go to sugar”. My mom did this in an attempt to make sure that wouldn’t happen, and I never remember her fudge going to sugar and I have never had it happen to me.
So who knows maybe it isn’t even a possibility with this recipe and she just wanted an excuse to eat her own little plate of fudge…I’m not willing to risk it so I always avoid scraping the grainy looking edges of the fudge pan into by pan of fudge.
Back to the recipe. I like to put nuts in half of my fudge because some people in my family like them and some people don’t. Instead of mixing them in, I just quickly sprinkle them over half of the fudge immediately after I pour it in. I then carefully use my finger or a butter knife to press them down into the fudge a little bit.
You can let your fudge cool on your counter at this point or to speed things up you can put it in the fridge.
Fudge will stay good for a long time if kept in an airtight container or Ziploc bag in the fridge.
This is a great Classic fudge recipe and you can add other mix-ins to it besides nuts if you want. I have done M&Ms to make it look festive, marshmallows and peanuts to make it like rocky road, and I have even used white chocolate chips and mixed in crushed Oreo’s. It is very versatile and like I mentioned before, almost impossible to ruin.
So go ahead. Check your cupboards and she if you can round up everything you need for a batch of fudge. You’ll love it!
- 2 cups sugar
- ⅔ cup evaporated milk
- ¼ cup butter
- 1 heaping cup chocolate chips, I like milk chocolate
- 1 cup mini marshmallows
- 1 tsp vanilla
- ½ cup nuts optional
- Butter a 9x9 dish and set it aside.
- Combine sugar and evaporated milk in a medium sized sauce pan.
- Before turning it on prep other ingredients and put them near by so they will be easy to access once sugar mixture is finished boiling.
- Turn stove to medium high and bring evaporated milk and sugar to a boil stirring constantly. Once it is at a full boil set timer for 5 minutes, turn heat down slightly but keep it at a full boil and stir constantly. Make sure you are stirring all the way to the bottom of the pan and being thorough.
- After five minutes remove from heat and quickly add the remaining ingredients. Butter, chocolate chips, marshmallows, vanilla and nuts if desired. Stir briskly until everything is blended together.
- Pour into prepared 9x9 pan. Don't scrap the grainy looking top edges of the fudge into the pan, scrap that little bit out onto a separate plate or just leave it in the pan.
- (If you want to do it like me and only put nuts in half, do that now by sprinkling them onto half of the fudge and then gently using your finger or a butter knife to press them down into the fudge.
- Let fudge cool completely before cutting and serving. You can let it cool for a few hours on the counter or to speed things up put it in the fridge.
- Fudge will stay good for up to 2-3 weeks if kept in an airtight container or Ziploc bag in the fridge.
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