Aunt Susan's Christmas Fudge

Pam Ellingson


My mother always called this Aunt Susan's Christmas Fudge, but we never had an aunt Susan. This fudge is smooth and chocolaty and sooo good. It is a "candy makers fudge". No marshmallows, no chocolate chips. Just the pure ingredients cooked to the right stage and stirred til it starts to set up, then poured in a pan, cooled, cut and eaten. :P~~~


★★★★★ 3 votes

mAKES 1- 8" SQ PAN
10 Min
45 Min
Stove Top


  • 3 c
  • 1/2 c
    white corn syrup
  • 1 c
    heavy cream
  • 1 1/2
    squares of chocolate, unsweetened
  • 4 Tbsp
  • 1 tsp
  • 1 c
    chopped nuts (pecans or walnuts are traditional)

How to Make Aunt Susan's Christmas Fudge


  1. Butter an 8" square baking pan and set aside.
  2. In a medium saucepan, cook the sugar, cream, syrup and chocolate over medium heat until sugar is dissolved. Wash down any sugar crystals that might form on the sides of the pan with a pastry brush dipped in water.
  3. Cook to the softball stage without stirring. (234°F. - Forms a soft ball that doesn't hold its shape when a small amount is dropped into a small glass of cold water)
  4. Remove from heat and put butter into pan without stirring it in. Set aside to cool. When cooled enough to hold your hand on the bottom of the pot, add vanilla.
  5. Beat with a sturdy wooden spoon until thick and heavy, stirring in the nutmeats quickly when it starts to lose its glossy look.
  6. Quickly pour into prepared 8 inch pans, and let cool completely.
    Cut into 1" squares (makes 1 -8 inch pan about 1 to 1 1/2 inches thick.)
  7. You can use a large heavy pot and triple this recipe if desired. (This is what we always did, as it is so good you will want a lot) But try a small batch to start. :)

Printable Recipe Card

About Aunt Susan's Christmas Fudge

Course/Dish: Other Snacks
Main Ingredient: Sugar
Regional Style: American
Other Tags: For Kids, Heirloom

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