Granddaughter Emily is visiting for a few days to help us get ready for Christmas. Emily and Tucker look ready.
Christmas is not complete without chocolate fudge. Michael prefers chocolate fudge made with granulated sugar and no marshmallow. He likes it grainy. Go figure. I prefer creamy fudge with pecans. My first batch of fudge turned out very grainy. I am still getting used to cooking on an electric stove and it just over cooked. The second batch that Emily and I made today was perfect! A few years ago I found a recipe online for Aunt Teen’s Creamy Chocolate Fudge and it is the only recipe I use. Follow the directions to the letter. Don’t substitute. Don’t listen to the commenter’s who make suggestions. Don’t double the recipe. Just make it exactly as written. If you cook it at a rolling boil for five minutes it will come out perfect!
- 1 (7 ounce) jar marshmallow creme
- 1½ cups white sugar
- ⅔ cup evaporated milk
- ¼ cup butter
- ¼ teaspoon salt
- 2 cups milk chocolate chips
- 1 cup semisweet chocolate chips
- ½ cup chopped nuts
- 1 teaspoon vanilla extract
- Line an 8x8 inch pan with aluminum foil. Set aside.
- In a large saucepan over medium heat, combine marshmallow cream, sugar, evaporated milk, butter and salt. Bring to a full boil, and cook for 5 minutes, stirring constantly.
- Remove from heat and pour in semisweet chocolate chips and milk chocolate chips. Stir until chocolate is melted and mixture is smooth. Stir in nuts and vanilla. Pour into prepared pan. Chill in refrigerator for 2 hours, or until firm.