It’s a little crazy around here but I wanted to stop by and share my recipe with you for Classic Homemade Fudge. We prefer cooked fudge and have tried many recipes but most of them burn. This one provides you with a bit more control and the result is absolutely delicious. I highly recommend reading the instructions first because with this recipe, timing is everything.
Another benefit to this recipe is that you make your own marshmallow fluff as part of the recipe. New Englanders often top off their hot chocolate with marshmallow fluff and there will be enough left over for you to store in the refrigerator so you can do the same.
As they say on the Great British Baking Show – it’s scrummy. May you and yours have a very Merry Christmas and a happy, healthy New year!
(Also, it appears Heat Miser is winning 70º and humid today!)
Classic Homemade Fudge
1 stick butter, or 8 tablespoons (room temperature)
12 oz. Callebaut chocolate chips (or any other good quality chips – be sure to check the bag since most bags are no longer 12 oz in size)
2 cups of granulated sugar
⅔ cup evaporated milk
7 oz. homemade marshmallow fluff from Cooking Classy ( the rest of the world calls this marshmallow creme. New Englanders call it fluff because of the local product that bears the name.)
¾ cups chopped nuts (I used pecans but you could use any nut or even skip the nuts and sprinkle the top with crushed peppermint before it sets)
1 teaspoon vanilla
Line an 11X7 glass baking dish with a silpat liner. It will be a bit awkward to fold the silpat on the edges but it’s much easier to get the fudge out than buttering the pan. The edges will need to be cut off once the fudge is done – but that’s okay, you can eat them. If you decide to butter the dish instead, use a good amount of soft butter so the dish is well-coated.
In a large mixing bowl, add the butter and the chocolate chips. Set aside.
In a medium – large heavy bottom saucepan over medium heat add the sugar and evaporated milk. Stir them together with a large wooden spoon. Add homemade marshmallow fluff. Do not stir in the fluff.
Once fluff begins to melt into the sugar (about 1-2 minutes) begin to stir the mixture constantly with a wooden spoon. Allow the mixture to melt completely until the sugar has dissolved. It’s very important to keep stirring through this process. The mixture will bubble and change texture. That’s okay. Just make sure you stir and do not allow the mixture to change color. If the mixture changes color, you’re likely to burn the fudge. This process should take about 5 minutes. However, stove temperatures do vary so keep an eye on the color.
Quickly pour the cooked mixture over the butter and chips. Mix in vanilla and nuts.
Return the mixture to the saucepan and stir vigorously over medium heat. Cook until the mixture just begins to get thicker or easily coats the back of a wooden spoon. This will take about 1-2 minutes. Do not allow the chocolate to burn or you’ll ruin the fudge. Do not scrape the cooked sides back into the fudge as this will make it grainy.
Pour the mixture into the Silpat lined dish and cool on a wire rack. After 1 hour of cooling on the counter, place the fudge in the refrigerator until completely cool.
Remove fudge from the refrigerator. Remove Silpat and place the fudge on a cutting board. Slice only as much as you need and wrap the rest in waxed paper. Store in refrigerator. Eat at room temperature.