Grandma Berrett’s Festive Fudge
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.
| | Grandma Berrett’s Festive Fudge 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. |
Ingredients
- 2cups granulated sugar
- 1/2cup butter (1 stick)
- 2/3cup evaporated milk
- 12 regular marshmallows
- 1/8teaspoon salt
- 3/4cup semisweet chocolate chips
- 3/4cup chopped walnuts or pecans (more if desired)
- 1teaspoon pure vanilla extract
Instructions
- 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.