Let’s talk chocolate. Let’s talk tradition. Let’s talk about easy, perfectly soft but firm, delicious fudge. Then let’s butter a dish and make some. I love that I have so many great memories of cooking in the kitchen with my mom. I bet over the course of years I type the lines “one of my favorite memories with my mom is….” a billion times. Christmas was always a time of baking and candy making. I’m sure my mother would never describe herself as a great candy maker, but I would. Sometimes she would hover over a project I would become involved in and sometimes she would let go and let me learn for myself. I remember the year of 8 gingerbread houses that a friends and I made and delivered to the elderly in the town. We had gingerbread and royal icing and bits of candy everywhere. My mother would walk through and smile and encourage me. This fudge recipe is not as intricate or tedious as a gingerbread house. It’s simple and it’s versatile. When I was younger I used to like to make it with no add-ins. Straight soft buttery chocolate, yum! Now that I am older and have a more experienced palate I do like to try adding different things. You will too!
Here’s a visual of what I used to make this fudge. The nuts and mini marshmallows are optional.
Start by taking that stick of butter you have before you, unwrapping it and cheating just a bit. Set the butter on a dish and use the wrapper to butter a 9 x9 baking dish. Using a smaller dish will just make your fudge thicker. If you need to use a bit more of your butter–go for it–just try to keep the total used under a teaspoon so we don’t mess with the recipe. Then toss down some of those mini-marshmallows. The amount is up to you but I don’t know anyone who bites in to a piece of fudge and gets an extra piece of marshmallow and says “Oh dang, another marshmallow.” I went a bit minimal because I am going to throw a few into a middle layer.
This is how mine looks.
If you are going to add nuts or other add-ins, now is the time to prep those so that you are ready when the fudge is ready to pour. Take some time and cut your butter into about 4 pieces so that it melts well when the time comes. Measure out 2 cups of milk chocolate chips, this is about the measurement of one 12oz bag of chocolate chips. Now it’s time to get to boiling the sugar mixture.
In a large pot, combine 2 cups sugar, 3/4 cup evaporated milk and 20 large marshmallows. Before turning on the heat give this mixture a good stir to start the sugar on it’s way dissolving. Turn the heat to medium-high and bring to a boil stirring slowing and constantly to avoid scorching. Bring to a boil. Continue to stir the boiling mixture for 6 minutes. Remove from heat and add butter chunks and chocolate chips. Stir gently until the butter and chocolate chips have melted.
Pour into your buttered dish.
Here’s a photo of mine as I stopped halfway to add more marshmallows and a few nuts. Notice how I left a corner with no nuts? That corner is for my 15 year old.
Continue pouring the last of your delicious fudge over the top of your middle layer of selected add-ins.
Set aside and allow to cool completely before cutting. Or–grab a spoon and taste that corner–you know you want to 🙂 Cool completely. I like to let it set overnight. Cut with a sharp knife and share it with your chocolate loving friends. Enjoy!
- 2 cups sugar
- 20 big marshmallows
- ¾ cup evaporated milk
- 2 cups milk chocolate chips
- ½ cup butter
- nuts, marshmallows or other add-ins of your choice
- Butter a 9 X 9 baking dish. I like to use the paper from the butter I am using in the recipe stealing a bit of the butter from the cube if necessary.
- Prepare any add-ins by chopping nuts or setting aside marshmallows.
- Slice cube of butter into 4 chunks.
- In a large pan stir together 2 cups of sugar with ¾ cup evaporated milk and 20 large marshmallows.
- Turn heat on to medium-medium high and bring the candy mixture to a boil, stirring constantly to avoid scorching.
- When the mixture comes to a boil, boil for 6 minutes and remove from heat.
- Stir in butter and chocolate chips and gently stir until they have melted.
- Pour into buttered dish.
**You may wish to layer add-ins on the bottom of the pan before a first pour, adding more add-ins to the middle and finally finishing the pour. Don't race, but work quickly. - Allow to completely cool and set. I like to let mine set overnight.
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