It’s that time of year again. Oh, the goodness.
Fudge is one of the first things I learned to make well, and my recipe has evolved for two decades.
It requires patience, so cooking a batch each Advent for me is a spiritual practice of the season.
Share and enjoy, share and enjoy.
Richard’s Christmas Fudge
- 3 cups sugar
- 12 oz evaporated milk
- 1 cup butter
- 12 oz. semi-sweet chocolate chips
- 8 oz. unsweetened baking chocolate
- 1 7-oz. container marshmallow creme
- 1 tsp vanilla
Slather up a 13x9x2 pan with butter and set aside. Reflect a moment at the wonder of butter.
Butter sides of a 3-quart saucepan, humming as you do so. In it, combine sugar, butter and milk.
Cook and stir over med-high heat to boiling. Stir more, changing now from humming to singing. Stir, my friend. Stir like the wind. Stir until cows actually come home. Cook and stir to 236 degrees, soft-ball stage (about 14 minutes).
Remove pan from heat. Add chocolate, marshmallow creme and vanilla. Stir until it all melts. Feel your tricep and bicep muscles and nod at your buffosity.
Spread the chocolatey goodness into the pan. (Optional: If you like peanut butter cup flavor, sprinkle peanut butter chips in the bottom of the pan before adding the fudge. Sprinkle more on top and run a spoon through it a few times to spread as you desire). When finished, lick spoon like a 6-year-old, allowing some chocolate to remain on your nose and chin all day.
Cool in fridge or on that shelf on the porch. Do not neatly slice into cubes. Instead, chisel generous odd-sized slabs to serve in a big pile on a platter.
Makes 3.5 pounds or so. Just enough.