Homemade Chocolate Fudge

Homemade Chocolate Fudge

This recipe has been passed down from my Great Grandma Pearl's and Mamie Eisenhower. My Aunt makes this every year and it was always one of my favorite holiday treats. This can made several weeks in advance and stored tightly wrapped in aluminum foil.
  • Prep: 30 min
  • Chill: Overnight
  • Cook: 1-2 hours
  • Total: 1 1/2 to 2 1/2 hours
  • Yields 2 pounds of mouth-watering fudge
Homemade Chocolate Fudge
  • Line a 15 x 10 x 1 pan with wax paper.
  • ½ cup butter or margarine
  • 12 ounce can evaporated milk
  • 4 cups sugar
  • Combine butter or margarine, evaporated milk, and sugar in a large, heavy saucepan. Stir until sugar melts.
  • Turn burner onto low and stir constantly for 5 to 10 minutes until it reaches a watery consistency. Take your time with this - do not rush it!!!
  • Bring to a slow boil, usually by increasing to medium heat. Cover and boil for 5 minutes.
  • Remove from heat and quickly add the remaining ingredients in turn.
  • 32 marshmallows (about ½ pound), cut into quarters
  • 1 ½ bars (3 rectangles) baking chocolate (Baker's brand), broken into little pieces
  • 12 ounces semi-sweet chocolate chips
  • 13 ounces sweet milk chocolate bar (e.g. Hershey's or similar)
  • Add each of the above to saucepan one at a time and stir until melted before adding the next.
  • 1 tablespoon vanilla extract
  • 2 cups walnuts, halved
  • Add to saucepan and stir until combined.
  • Immediately pour into a 15 x 10 x 1 pan. Let stand overnight.
  • Cut into 3' squares and turn over so that the bottom can dry, approximately 1 to 2 hours.
  • Cut each square into 1' pieces and wrap each 3' section in aluminum foil.
  • Wrapped fudge will last 3 to 4 weeks. Thus, it is good to make these the second week of December if giving out around Christmas time.
From MakeBetterFood.com. . (http://makebetterfood.com/recipes/homemade-chocolate-fudge/). From the kitchens of Trish Otter, Grandma Pearl, and Mamie Eisenhower.
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