One holiday temptation I cannot say ‘no’ to is homemade fudge!
When my kiddos were young, we started a holiday tradition of making our own fudge.
They’re 19 and 16 now, and not only do we still make it, I STILL can’t say no!
Enjoy my ‘secret’ recipe, below. And, if you make it please leave a comment and let me know how you like it!
Kristen's Favorite Family Holiday Fudge
4 1/2 c. sugar
1 can (1 2/3 c. or 12-oz.) evaporated milk
4 tbsp. butter
1/4 tsp. salt
12 oz. chocolate chips (Ghirardelli semi-sweet are our favorite)
12 oz. sweet or semi sweet (our usual choice) chocolate bars, broken up
1 pint marshmallow cream
1 tbsp. vanilla
2 c. broken walnuts (optional)
Optional: sprinkle crushed candy canes on top of still-warm fudge.
In a large saucepan combine sugar, milk, butter and salt. Over medium heat bring to a full rolling boil. Let boil 6 minutes, stirring constantly so sugar won't scorch. Measure remaining ingredients into a large bowl. Pour boiling syrup over and stir until chocolate is melted and blended. Pour fudge into two buttered 8 or 9 inch square pans (or multiple smaller foil pans if gifting). Chill until firm. Cut into squares. To store, keep in tightly covered container. Freezes well for several months.
Yield: about 5 pounds, or one serving ; )
When my kiddos were young, we started a holiday tradition of making our own fudge.
They’re 19 and 16 now, and not only do we still make it, I STILL can’t say no!
Enjoy my ‘secret’ recipe, below. And, if you make it please leave a comment and let me know how you like it!
Kristen's Favorite Family Holiday Fudge
4 1/2 c. sugar
1 can (1 2/3 c. or 12-oz.) evaporated milk
4 tbsp. butter
1/4 tsp. salt
12 oz. chocolate chips (Ghirardelli semi-sweet are our favorite)
12 oz. sweet or semi sweet (our usual choice) chocolate bars, broken up
1 pint marshmallow cream
1 tbsp. vanilla
2 c. broken walnuts (optional)
Optional: sprinkle crushed candy canes on top of still-warm fudge.
In a large saucepan combine sugar, milk, butter and salt. Over medium heat bring to a full rolling boil. Let boil 6 minutes, stirring constantly so sugar won't scorch. Measure remaining ingredients into a large bowl. Pour boiling syrup over and stir until chocolate is melted and blended. Pour fudge into two buttered 8 or 9 inch square pans (or multiple smaller foil pans if gifting). Chill until firm. Cut into squares. To store, keep in tightly covered container. Freezes well for several months.
Yield: about 5 pounds, or one serving ; )
Congratulations and best wishes on your engagement.
So happy for you.
Thanks for sharing the fudge recipe.
Coincidentally, it is the same one that I have used for quite a few years!
Have a wonderful holiday.
Brenda
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