Gramma’s Christmas Fudge


Every year until I moved out, my grandma and I would start baking 2 weeks before Christmas. We bake hundreds of cookies, cakes, pies, candies, and chocolates. One of the most memorable of the confection traditions was her fudge. Sometimes she made it marbled, sometimes with peppermint pieces throughout, but without fail it was creamy and delicious everytime.

I recently learned that she adapted this recipe from one she found in a magazine long before I was born, but to me it is as much of a family recipe as any other.


-3 cups sugar
-3/4 cup butter
-2/3 cup (5 1/3 fl. oz. can) evaporated milk
-1 (12 oz.) pkg. semi-sweet chocolate chips
-2 cup marshmallow creme
-1 tsp. vanilla

Combine sugar, butter and milk in heavy 2 1/2 quart saucepan and bring to a full rolling boil. Stir constantly. Boil 5 minutes over medium heat. Stir constantly so you don’t scortch your fudge base. Remove from heat and stir in chocolate chips until they melt complete. Add marshmallow creme and vanilla. Beat until well blended. Pour into greased 13 x 9 inch pan. Cool at room temperature and cut into what size/shape pieces you like (we usually cut it into diamond shapes). Makes approximately 3 pounds.

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