SINFULLY GOOD HOMEMADE FUDGE

The holidays are near, and it’s time to plan what desserts you will be adding to your table this year or giving as gifts. I whip up my late Nana’s fudge recipe every year to give to family, friends, and teachers. I can promise that this fudge will go down in the recipe book as the best ever made and live on in your family!

My Nana was a Southern lady who didn't cook—nothing! She had no interest in cooking food, but she had one talent in the kitchen,: candy making.

Nana had perfected homemade fudge. Nana named it Nana’s One Hundred Dollar Fudge! Yes, my Nana named her fudge this title. She felt it was so decadently rich that of course it would be at least one hundred dollars.

Now, are you ready for the melt-in-your-mouth One Hundred Dollar Fudge recipe?

Here you go!

Nana’s One Hundred Dollar Fudge

Prep Time: 10 Minutes

Cook Time: 8 Minutes

Set Time: 1-2 Hours

Serving Size: For 2 pounds of fudge, it could yield 36-48 small pieces (depending on your pieces being about 1-inch squares)

Ingredients

1 Small can of Evaporated Milk (We always used PET brand)

10 Large Marshmallows

2 Cups Granulated Sugar

1 Stick Salted Butter

1 Cup Walnuts

1 Package of Chocolate Chips

1 Teaspoon Vanilla Extract

Equipment

1 Large – Medium Size Saucepan

1 Large Mixing Bowl

1 8 X 8 Greased Pan (Square or similar pan)

1-2 Spatula or Wooden Spoon

1 Knife or Chopper for nuts

1 Measuring Cups and Spoons

Butter or Pam Spray

Optional

Candy Thermometer

Instructions

Combine 1 small evaporated milk, 10 large marshmallows, and 2 cups sugar in a saucepan. Slowly bring to a boil with frequent stirring to prevent the mixture from sticking to the bottom for about 8 minutes.

Next, stir together 1 stick of butter, 1 cup of chopped walnuts, 1 package ( 1 cup) of chocolate chips, and 1 teaspoon of vanilla extract in a mixing bowl.

Pour the cooked mixture over the ingredients in the bowl. Stir until the chocolate and butter are fully melted.

Finally, pour the mixture into a greased pan and put it in the refrigerator to harden. This takes 1-2 hours.

Pull it out and cut it into 1-inch square pieces with a sharp knife.

Substitutes

If there is a nut allergy, remove the nuts.

The classic nuts for fudge are walnuts, but you can also use pecans, almonds, cashews, or hazelnuts.

If you want white fudge, use white chocolate chips. And if you are a peanut butter fan, using peanut but chips is unbelievably good!

For a holiday version, you can add peppermint candy bits to the fudge to make it Christmas-ready!

Other Questions

Fudge can last up to one week in an airtight container in a cool, dry place. I prefer to keep it in the refrigerator, which can stay fresh for up to two to three weeks. You can freeze the fudge for up to three months in the freezer. All you have to do is wrap it in plastic wrap or foil and place it in a freezer bag. Please allow time to thaw at room temperature when you are ready to indulge in some rich, creamy fudge!

Holiday Packages

There are many ways to wrap your fudge treats up if you plan to give them as gifts.

1. Classic wax paper and holiday ribbon wrap. After cutting the fudge into squares, wrap each piece in wax paper. Then, twist the wax paper to seal the edges. Tie a red or green twine with a handwritten note or holiday sticker.

1. Festive gift boxes that are food safe line the bottom with wax paper and add a bow on top.

1. Mason jars with Christmas ribbons are perfect for a rustic and charming gift presentation. Just remember your holiday note!

I hope this recipe lives on in your family for generations. Enjoy!