My Mother's Best Fudge Recipe

9
Debi McMurray

By
@MCFOODIE

This is a recipe that my mother has made since I was small. It is so creamy that it will literally not get dried out for a long time (if it lasts). It's a process and based on the Russell Stover's recipe, supposedly, (but way better because it's homemade. It was my father's favorite (he's now passed) but I can remember seeing his face light up for this fudge. She always added at least a pound to two of nuts in this recipe. Of course, if your family doesn't like nuts, you can leave them out. This is probably our family's favorite sweet for the holiday just because it tastes so great.

Blue Ribbon Recipe

This fudge recipe is quite a treat! It's creamy and full of chocolate flavor. Since there is no specific type of chocolate mentioned, we went with milk chocolate chips. We also opted for pecans and loved the crunch in every bite. If you don't like nuts, leave them out. This fudge will be just as fantastic. You're not going to be able to stop eating pieces of this delicious fudge. Test Kitchen Avatar The Test Kitchen


Rating:

★★★★☆ 3 votes

Comments:
Serves:
many depending on how many pieces you cut. It makes 5 pounds.
Prep:
30 Min
Cook:
45 Min
Method:
Stove Top

Ingredients

  • 4 c
    sugar
  • 1 can(s)
    evaporated milk, 12 oz
  • 2 stick
    butter
  • 1 tsp
    vanilla
  • 1 bag(s)
    chocolate chips, 12 oz
  • 1 pkg
    regular marshmallows, 16 oz bag
  • 2 lb
    pecans or black walnuts (optional)

How to Make My Mother's Best Fudge Recipe

Step-by-Step

  1. Before beginning, take a large dish (at least 9 x 12 or larger) and butter it, getting it ready for the fudge to be poured into when the fudge is finished.
  2. In a heavy pan, add the sugar, evaporated milk, and 2 sticks of butter. Start heating this over medium heat to medium-high heat.
  3. Heat to a boil and let it boil on low heat until it comes to a soft-ball stage.
  4. At this point, add the vanilla. Do not let it go any longer. Do not continue cooking. It is very important to take it off at this point so it doesn't overcook or get sugary.
  5. Add the chocolate chips and marshmallows. Start stirring quickly into the hot mixture.
  6. If you want nuts, add the nuts at this point.
  7. Pour it into the greased pan. This will have to set for several hours before cutting because it is a very deep fudge and makes 5 pounds. PATIENCE is worth the wait.

Printable Recipe Card

About My Mother's Best Fudge Recipe

Course/Dish: Candies Chocolate
Main Ingredient: Sugar
Regional Style: American



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