Fudge is a Christmas tradition in my family. My grandmother always made it and she passed the love of candy making to my mom, who passed it on to me! We always have a batch of fudge in the winter. I used a recipe for Creamy Fudge on allrecipes. It was pretty easy to make and it didn’t take very long. I let the fudge set up in the refrigerator for about 2 hours before cutting it into 16 pieces. This fudge was very soft and creamy, which is the way I like it! It didn’t have the gritty texture that fudge can sometimes have. I used pecans for the nuts. The recipe said to use 1/2 cup chopped nuts, but next time I will add more. I will probably use 3/4 to 1 cup nuts and see how that makes a difference. I think it would also be good with walnuts. I will definitely be making this fudge again!
Here is the recipe for Creamy Fudge:
1 (7-ounce) jar marshmallow creme
1 1/2 cups white sugar
2/3 cup evaporated milk (5 fl oz can)
1/4 cup butter
1/4 teaspoon salt
2 cups milk chocolate chips
1 cup semisweet chips
1/2 cup chopped nuts (I think pecans or walnuts would be best, and next time I will increase to
3/4 to 1 cup)
1 teaspoon vanilla extract
Line an 8×8-inch pan with aluminum foil. Set aside.
In a large saucepan over medium heat, combine marshmallow creme, sugar, evaporated milk, and butter, and salt. Bring to a full boil, and cook for 5 minutes, stirring constantly.
Remove from heat and pour in semisweet 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.
YIELD: 3 pounds