I’m always happy when E.J. (Elizabeth) Burm shows up in one of my cooking classes. She always brings with her a sunny disposition and lots of laughter and joy.
This week she brought something extra special; her grandmother Marguerite Barrett’s Festive Fudge. I took one bite of this super creamy absolutely over-the-moon treat, and now I’m a Burm family fudge fan! Crossing my fingers behind my back, I asked if she would like to share the recipe with all of you. After getting her family’s approval, we got the ok!
Here’s E.J.’s story:
“My family came to Arizona from Michigan in 1962 when my dad took a job at General Motors’ Proving Grounds. My parents brought many of their traditions with them and one was making candy to give to all the wonderful people they met after moving here. There were seven kids, and each of us has a job. Mom and Dad readied the ingredients, my brothers were “stirrers” and my sister and I put the candy into gift bags and tins. It was a labor of love for my family and licking the spoon was such good pay! There are thousands of fudge recipes out there. However, I have never tasted one as good as this. It might take a few tries until you have it right but I have always thought of it as foolproof.”
E.J, I don’t think we’ll mind giving it a few tries, since, as you say, licking the spoon is indeed “such good pay!” Thank you for sharing this decadent rescued recipe. The holidays will be here before we know it, and a gift of great fudge is always welcomed!
| Servings |
- 2 cups granulated sugar
- 1/2 cup butter (1 stick)
- 2/3 cup evaporated milk
- 12 regular marshmallows
- 1/8 teaspoon salt
- 3/4 cup semisweet chocolate chips
- 3/4 cup chopped walnuts or pecans (more if desired)
- 1 teaspoon pure vanilla extract
Ingredients
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- In a large/heavy saucepan over medium heat, add the sugar, butter, evaporated milk, marshmallows and salt. Bring to a boil, stirring constantly. Cook and stir for 5 minutes. Take pan off heat and add the chocolate, nuts and vanilla. Continue stirring off heat until fudge starts to cool and loses its “gloss” (E.J tests the fudge by holding up the stirring spoon. If it drips slowly back into the pan – then it is ready. If you stir too much it will turn back into grainy chocolate sugar. The stirring is the melting and overall cooling process for the chocolate to make it thicken up and lose the gloss. The process will take between 5 and 15 minutes) Pour into greased 12” dish (E.J. prefers a shallow ceramic dish and says the fudge should naturally spread out in the dish but will not typically reach the edges.) The fudge will be ready to cut in about an hour. If refrigerated, E.J. recommends microwaving for 5-10 seconds for a delicious warm fudgy treat.
