Directions: |
Directions:**Before you start to cook the first 5 ingredients in the pot, have the chocolate chips, nuts & Vanilla already measured out and ready to pour in the pot.
**Prepare a pan: 8 x 8 or Brownie Pan or cookie sheet depending on preferred thickness. You can place a piece of parchment or wax paper on the bottom of the pan so it can be easily removed later.
Step 1:
Using a Heavy bottom pot and either a candy thermometer attached to the side of the pan or a spatula with a built in thermometer (the easiest way) to know when it is done.
Add the Sugar, Evaporated Milk, Marshmallow Cream, Salt and Butter.
Cook until it boils, stirring or it will scorch to the bottom of the pan and the fudge will taste burnt. Once it starts to boil, stir constantly and let it continue to boil for approx. 15 minutes.
You want it to get to 234º-236ºF
**The temperature that you cook it to determines the consistency of the fudge. Not long enough and it will be soupy and not set, too long and it is hard and not good.
Step 2:
Remove the pan from the flame and add the Chips, Nuts and Vanilla.
Stir until combined. Pour into a prepared pan.
Place the pan of Fudge in the refrigerator to cool. After it has cooled down, turn pan upside down to remove the fudge and cut into squares Fudge can be frozen for future use.
You can make variations of the fudge with simply additions:
Spicy Mexican Fudge:
Switch out the salt in the first step to a Sea Salt with Jalapeño or other pepper
To the Chocolate Chips add:
1 tsp. Cinnamon
½ tsp. Cayenne Pepper or Ancho Chili Powder
Top with Sea Salt Flakes
Raspberry Fudge:
Switch out the Vanilla Extract with Raspberry Extract
You can switch out the Vanilla Extract with almost any other flavor and the Fudge will take on that flavor.
Same with flavored morsels instead of Chocolate Chips.
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This recipe for GRANDMA SANDERSON'S FUDGE is from