GRANNY'S FANTASY FUDGE Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 and 1/2 sticks butter (3/4 C. )
3 C. sugar
2/3 C. evaporated milk (sm. can)
12 oz. package ( 2 C.) chocolate chips, can be milk choc, dark, or white,
mint, or whatever you like.
1 jar 7 oz. Marshmallow creme
1 C. chopped nuts (optional)
1 tsp. vanilla
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Directions: |
Directions:Butter 11x7 or 8x8 pan, doesn’t matter, just depends how thick you like your fudge.
Butter the WHOLE inside of a heavy, fairly large,( about 3 qt. size) pan that you will cook it in. Use one of the sticks of butter that go into the recipe to butter it. This part is important so the sugar crystals don’t stick to sides of pan while cooking and never dissolve. You don’t want “gritty” (undissolved sugar) fudge.
Mix: butter, sugar and evaporated milk in the pan, bring to a full boil over medium heat, stirring constantly. Continue to boil and STIR for 5 minutes or until 234 degrees on candy thermometer.
Remove from heat and QUICKLY stir in rest of ingredients, the chocolate chips, nuts, vanilla and marshmallow creme.....have all these ingredients ready to go before you start boiling so you can dump them all in at once.
Stir till smooth and well blended....pour into buttered pan.
Cool completely before cutting. Helps if you can put it on cooling rack.
Keeps well in freezer after cutting.
Takes about 45 minutes to make and about 2-3 hours to cool. but I’m slow... |
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Personal
Notes: |
Personal
Notes: GRANNY SAYS.....think I have finally perfected my fudge. This is the recipe off the chocolate chip bag or the marshmallow creme jar, not sure, or out of a magazine. The recipe is still there, but it is a little different now, I still like this version, pretty much the same. I have tried many different fudge recipes through the years, and especially loved my mom’s old-fashioned cooked fudge recipe, but I could never get it just right for some reason, there is that exact moment that you have to stop cooking and beat the heck out of it till it is no longer glossy or something like that, then get it into your pan before it goes solid on you... I guess I just never got the knack of it, or it was too much work or something. Dorothy still makes it, and her’s is yummy like mom’s. But I have found this one good, quick and easy.....that’s always my middle name....good and quick and easy....and I don’t need big muscles to beat the crap out of it....
But the big secret is, I think buttering the whole inside of the cooking pan, so the sugar crystals don’t stick to the sides of the pan and make your fudge sugary and gritty. Anyway, this is another staple of my Christmas cookie plates that I like to make as gifts every Christmas. Enjoy! It’s fudge after all !!
CHOCOLATE IS THE ANSWER, WHO CARES WHAT THE QUESTION IS....
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