My mother made the best fudge, ever. She made it every Christmas and once I had my own home I made it every year myself. It’s a very large recipe but disappears fast enough with all of the family gatherings and sending home care packages. I’m not sure why I stopped making it a few years ago but this year it was reborn. It needed to appear again in my castle!
I’m not joking, this makes a very big batch. I’ve always used a 12″ x 12″ special microwave pan to pour it in and let it firm up. No microwave is involved, it’s just the particular pan I use. A quarter sheet pan would probably work as well. We were doing garage sales one weekend last year and I found a second pan that was exactly the same. I had to buy it, in case my original pan ever cracked and broke.
I’d bought the first fudge sheet pan in a set of microwave dishes when I bought my first microwave in 1979. That huge microwave from Montgomery Ward lasted about 25 years and didn’t actually die. I just eventually bought a smaller one with a carousel that was more modern.
Making the fudge is simple work. In a large saucepan I mix the sugar and milk and bring to a boil. I reduce the heat to low and simmer it for 4 minutes.
I remove the pan from the heat and add the rest of the ingredients. When it is mixed and smooth, I pour the fudge into my buttered fudge pan.
I usually make the fudge for Christmas and so I set it out on the porch to firm up and chill before cutting it into 1″ pieces. No seriously, I use a wooden ruler and mark off the lines in 1″ increments. I’m just that obsessive compulsive about the uniform pieces. This year I went rogue and did it without benefit of a ruler and I think I did pretty well!
The fudge freezes well and we actually prefer to eat it straight out of the fridge, chilled. It is still creamy and rich when cold. It’s even more creamy when room temperature, so either way it’s a winner. I’ve always used Ghirardelli or other higher quality milk chocolate chips. I prefer milk chocolate but the original recipe might have been semi sweet chocolate chips. You could use whichever you prefer.
5# of Fudge
4 1/2 cups sugar
1 can evaporated milk
24 oz milk chocolate chips (I used Ghirardelli milk chocolate chips)
1/8 teaspoon salt
1 tablespoon butter
2 teaspoon vanilla
1 jar marshmallow crème (I use the 7 ounce Kraft brand)
Mix milk and sugar in saucepan very well. Bring to boil; simmer 4 min.
Remove from heat, add rest of ingredients.
Spread into buttered jelly roll pan.
Cool and cut. Store in fridge.