By Erin Walgamuth
Long ago when I was newly married, I was given this wonderful, creamy fudge recipe. It is simple to make and really some of the best fudge I’ve ever tasted.
Every year at Christmas time I make this fudge for my family along with Grandma Walgamuth’s Sandtorte. I hope you enjoy it!
You will need
4qt heavy bottomed pot
8” square metal baking pan, bottom and sides lightly coated with butter
Metal cooling rack
Total prep and cook time is about 35 minutes
1-7oz jar of marshmallow cream
1 ½ cups of granulated sugar
2/3 cup of evaporated milk
¼ cup of butter (half stick)
¼ teaspoon salt
2-6oz bags of semi-sweet chocolate chips, or 1-12oz bag
2 teaspoons vanilla extract
Put first 5 ingredients in the heavy bottomed pot and bring to a full boil, stirring constantly with the wooden spoon. When the mixture has reached a full boil set the timer for 5 minutes and Let boil, stirring constantly until the timer goes off. Note: The mixture will turn a tan color as it cooks. Remove pot from heat and immediately stir in the chocolate chips. Continue stirring until chocolate chips are melted and fudge is smooth. Add vanilla and stir until vanilla is incorporated and fudge is smooth. Pour fudge into the prepared pan, use the spatula to scrape all the fudge out of the pot into the prepared pan. Put the pan on a cooling rack and let fudge cool completely at room temperature.
When the fudge is completely cooled I cover the pan tightly with plastic wrap and keep it on the kitchen counter. My kitchen is very cool this time of year, but it really doesn’t matter much as the fudge is gone in a couple of days anyway.
The fudge will stay fresh for about two weeks on your kitchen counter if you keep it in an air tight container, in a cool spot, out of direct sunlight.