I have a tradition at my mother’s house, that every Christmas, we always make fudge together. I have continued this long after I have left, and as the holiday season approaches I always look forward to making this recipe.
This recipe is very easy to follow, however it does take some time.
- 1 16oz. jar of Marshmallow Cream. I like Jef Puff Marshmallow Cream myself
- 1 bag of semi-sweet chocolate chips
- 2 5oz. jars of evaporated milk (not sweet condensed milk)
- 3 sticks unsalted butter
- 6 cups sugar
- 2 tsp. vanilla
Over medium heat, in a large pot combine butter, evaporated milk and sugar. Don’t faint at the 6 cups, it sounds like an exorbitant amount, but as I told my stepdad long ago when he tried to cut and trim, that if you’re going to do something wrong, do it the right way.
Stir coninuously until it reaches a rolling boil while stirring. Once you reach this point, continue stirring for 4 minutes, or until candy thermometer reaches 234 degrees. Then remove from heat and add the marshmallow cream, chocolate chips, and vanilla. Stir until the remaining ingredients have both melted and fully incorporated. Pour right away into a greased 9 x 13 pan. Chill either on the counter, or in the fridge until solid, about 2 hours. Enjoy!