An Old School Classic: Homemade Chocolate Fudge
The chocoholic that I am, this chocolate fudge recipe has historically been my favorite of all the family Christmas cookies. Super rich and creamy, these little squares of chocolate goodness are a classic treat that you don’t see in the wild very often these days. But trust me, just one piece and you’ll wish these were around more often than just the holidays.
Family Lore
This chocolate fudge recipe hails from my mom’s side of the family, specifically from her Aunt Mamie. Mamie is my grandfathers sister who actually delivered my grandfather when he was born. He was 16 years younger than his closest sibling, and yes, the most simple conclusion you can draw from the circumstances surrounding his birth is the correct one. I believe she thought her father was drunk when she received the call saying she needed to come home to help deliver a baby… but I digress.
Fun family stories aside, homemade fudge is incredibly easy to make so you should try it if you’ve never had any before!
Also here’s a fun old timey photo of the whole family (my grandfather is the baby, Mamie is the second from the left)
Original Recipe
The original chocolate fudge recipe is written on a yellowed note card in my mothers handwriting.
Some fun observations:
- The recipe calls for margarine. We definitely use butter…
- It also calls for nuts. My mother has never made it with nuts but if anyone ever does, please let me know how it turns out!
- My mom has added in a note recommending that the fudge be cut the same day. I’ve done it same day or not, I don’t think it makes that big of a difference.
Front:
Back:
Check out all of my Family’s Christmas Cookies here.
Chocolate Fudge
Equipment
- 13×9 glass pan
Ingredients
- 3 Cups Sugar
- ¾ Cup Unsalted butter (1.5 sticks)
- ½ tsp Salt
- ⅔ Cup Evaporated Milk (5⅓ Fl Oz Can)
- 12 oz Chocolate chips
- 1 Jar Marshmallow cream (7 oz)
- 1 tsp Vanilla
Instructions
- To a large sauce pan, add the sugar, butter, evaporated milk, and salt.3 Cups Sugar, ¾ Cup Unsalted butter, ½ tsp Salt, ⅔ Cup Evaporated Milk
- Bring to a rolling boil, stirring constantly. Once boiling, continue to cook over medium heat for 5 minutes.
- Remove from the heat and stir in chocolate chips until melted. Add the marshmallow cream and vanilla, mixing until well combined.12 oz Chocolate chips, 1 Jar Marshmallow cream, 1 tsp Vanilla
- Pour into a greased 13×9 pan, smoothing the top with the back of a spoon.
- Cool to room temperature and then cut into 48-56 small squares.
