Six Month Fudge aka "Dad's Fudge" Recipe
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Category: |
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Ingredients: |
Ingredients: I have updated all ingredients by measurements instead of packaging size since it continues to change and become less in a package.
16 oz Hershey bars (giant bars work best)
12 oz Real Chocolate chips (don't use imitation chocolate because it will not set up)
8 oz marshmallow cream
4 ½ cups sugar
1 big can, approx 14 oz, evaporated milk
⅓ stick of butter
Nuts, chopped pecans or walnuts, opt
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Directions: |
Directions:Break into small pieces, the Hershey bars in to large mixing bowl. Add chocolate chips, nuts, marshmallow cream. Place sugar, can milk, and butter in big heavy sauce pan. Heat to rolling boil and stirring to blend sugar. Boil for 4½ minutes stirring to watch for burning. Should be roiling boil and not going over the pan. Prepare 9 x 13" cake pan with wax paper in the bottom. Pour hot liquid into mixing bowl filled with chocolate pieces and mix until all ingredients are well mixed. Pour into prepared pan and let sit for 24 hours before cutting. With waxed paper on the bottom, fudge will come out of pan easily. I wrap in foil after it sets up. Will last 6 months in the refrigerator. |
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Personal
Notes: |
Personal
Notes: This fudge is suppose to last 6 months but we have never had it last that long. This recipe has been in the family for decades. My Mom first made it for my Dad in the 1950s. One Christmas she decided she would make it go further and poured it into a bigger pan and it was "very" thin. Dad teased her about it and she added with enthusiasm she would never make it again! She was good to her word. I have made the fudge since that time. I was in Junior High and have made it every year since, only missing a couple years, which now is 60 years and counting. Dad was very grateful each Christmas. Now it is shipped to the family each year in their boxes. With the changes to "modernize" the recipe, we can now make it for 60 more years.
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