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Classic Fudge Recipe

The quintessential holiday treat is fudge. At least it is for me. So I want a recipe that’s fairly easy, but very tasty. I’m not wasting calories on grainy or bland fudge! This is the recipe my mom always made when we were growing up, so now I make it too.

 I only ever use the brands listed here. You can use others, but I can’t say how they will taste.

13 oz Carnation evaporated milk. (Yes, that means you have to buy two cans and use 12 oz from one and 1 oz from the other–be sure to shake the second can well)
4 1/2 cups sugar
1/8 tsp salt
1/2 cup butter, sliced (so it melts faster)

16 large JetPuffed marshmallows, cut in quarters (use clean scissors dipped in ice water to keep from sticking)
16 ounces milk chocolate (measure out the right amount from 3 milk chocolate Symphony bars)
12 oz semi sweet chocolate (1 bag Guittard chocolate chips)
1 tsp real vanilla

Line a 9 x 13 with foil and grease with softened butter.

In a large pot (I use the same big pot I use for making soup) stir milk, sugar, salt and butter. Heat over medium high heat, stirring constantly. I like to wash down the edges of the pot with a silicone brush and water, just to get rid of the sugar crystals on the side.

When it reaches a rapid boil, lower heat to medium and cook for 8 minutes (or 228 degrees on your candy thermometer). It should stay at at a good boil,  so turn the heat back up some if you need. Keep stirring.

At the end of the timer, remove from heat and add marshmallows and chocolates and stir. When they’re almost all melted, add the vanilla.

For the next 10 minutes or so, keep stirring the fudge. You will need to stir until the top of the fudge looks less glossy and the fudge is “holding the swirl” you make as you move the spoon around. The picture below isn’t quite ready, it’s a little too shiny still.

This means it’s stiffening up. Pour the fudge into the prepared pan, scraping out the bottom, but don’t scrape the sides. (This will be great for eating with a spoon in a minute though!) Spread the fudge out in the pan and refrigerate for at least one hour before cutting. Wrap tightly with plastic wrap so it doesn’t dry out. I like to keep mine in the fridge, but it’s not necessary.

Do you have a favorite fudge recipe already, or will you try this one?


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