Christmas Chocolate Fudge
I keep my promises and I hope you do too. If you plan to make this fudge, raise your right hand and promise me that you will only make it at Christmas time, and if you teach someone else how to make this fudge, you have to make them promise too.
I moved out to California all by myself with no job and no money the week I graduated college. After a few spills, a nice girl named Erica took me in as a roommate. Erica loved to cook big, fat Chicago-style food, such as stuffed pizza that was not something girls who went to the pool every single day should even look at. But, what I remember the most was her fudge. Only after she knew me for a few years, she gifted me with a hands-on lesson and recipe.
This Christmas Chocolate Fudge is a very old recipe.
I still have my hand-written recipe card, and I clearly remember the day she taught me to make Christmas chocolate fudge. I was amazed how the sugar mixture stayed hot after we took it off the stove and then started adding the chocolate it. I remember the stirring and stirring and I never thought the chocolate would all melt off the stove. But it does, and with each addition, the mixture turns a deeper, darker chocolate and it almost seems a magical process, and so fitting to be only brought out during the holidays.
I often think about this unusual promise, but I think it must be a way for her to keep her mother alive at the holidays. It was a recipe from her mother who had passed away when Erica was in her teens. I felt honored to be someone she trusted with something that meant so much to her. And, I’ve kept my promise.
Truthfully, I’ve not been too willing to share this recipe, because every year this fudge has become the gift that people wait for. There is probably not a friend, co-worker or family member that has not tasted this fudge, and waited again for the next Christmas.
The recipe makes 5 pounds. It’s rich, very moist, and will satisfy the deepest chocolate craving. This is not an artisan-type recipe, but it delivers artisan taste. I’ve never had better fudge. I’ve tasted lots of fudge at the holidays that people would bring to parties. Nothing ever is as good as my Christmas Chocolate Fudge.
It uses three kinds of Baker’s chocolate found at the grocery store, and I wouldn’t change a thing. I think you could still make this fudge using your most favorite 26 ounces of artisan chocolate, but Baker’s chocolate in this combination is really delicious and much more affordable. Just to see what it would be like, I made one batch with homemade marshmallow fluff.
In the words of Secondo in my Big Night post, all I can say is “Make it, Make it, Make it.” And, in the holiday spirit, make it and give it away.
The Process
This is a tricky, but easy process. Have everything ready in advance, including an extra set of arms, especially if you mix this in a heavy pot. You will need to pour out evenly and the pot will be hot and heavy. This was the first year I made this in a 4-quart cast iron enamel pot, which was perfect because it retained the heat so well.
Recipe for Homemade Marshmallow was found here
This will make enough for one fudge recipe (You will have 1/2 left over)
Homemade Marshmallow
*Homemade Marshmallow
- 2 cups light corn syrup
- 3 egg whites
- 2 cups confectioner’s sugar
- 1 tablespoons vanilla
Beat egg whites with corn syrup and salt with electric mixer for 5 minutes. On low speed add powdered sugar. Once incorporated, add vanilla. Be aware that you are using raw eggs, and if you plan on eating without cooking, use pasteurized eggs.
- Preparation
- Have all your chocolate unwrapped, and broken up in one bowl
- Buttered jelly roll pan
- Pot holders
- Wooden spoon to stir and a scraper for the end
- Towel or protector for counter to place pot of fudge on as you stir
- 1 can evaporated milk
- ½ cup butter
- 4½ cups sugar
- 2 oz Bakers unsweetened
- 12 oz. Bakers semi-sweet
- 12 oz. Bakers sweet chocolate (3 packages
- 1 jar marshmallow fluff, opened ready to go.
- 1 tablespoon vanilla
- butter for baking pan (use a jelly roll pan)
- 2 cups pecans left whole (optional)
- Bring butter, milk, sugar to a boil in large heavy pot on medium heat.
- Once mixture starts boiling, cover and boil for five minutes.
- Turn off heat: If electric stove, take off stove, remove to a protected surface. Add chocolate one piece at a time, and stir continuously. As each piece melts, continue to add. The mixture will stay hot enough off the stove, but you must work quickly, and not stop stirring.
- Once the last piece of chocolate is melted, add the marshmallow, and continue to stir. When fully incorporated, stir in vanilla. Add nuts, if you are adding nuts. I often prefer without.
- IMMEDIATELY, pour into the pan, starting at one end and pouring to the other end. Shake pan. You have a few seconds to use a spatula to smooth out. STOP. It will have a wavy appearance. You do not want to manipulate the fudge, as the top dries and sets. Otherwise it will get a grainy appearance.
- Cover loosely with tin foil. Wait until completely set to cut. I usually wait overnight.
- Cut into pieces. Store in tins. Fudge can be frozen, and sometime around January or February, when you get that chocolate craving, one bite does the trick.
- Unwrap chocolate and chop or break into smaller pieces. Set aside.
- In a large heavy pot put the evaporated milk, butter, sugar.
- Bring butter, milk, sugar to a boil in large heavy pot on medium heat.
- Once mixture starts boiling, cover and boil for five minutes.
- Turn off heat: This is important. If electric stove, take off stove, remove to a protected surface. Add chocolate one piece at a time, and stir continuously. It will be a lot of stirring. As each piece melts, continue to add.
- Important:The mixture will stay hot enough off the stove, but you must work quickly, and not stop stirring.
- Once the last piece of chocolate is melted, add the marshmallow, and continue to stir.
- When fully incorporated, stir in vanilla. Add nuts, if you are adding nuts. I often prefer without nuts.
- IMMEDIATELY, pour into the pan, starting at one end and pouring to the other end. Shake pan. You have a few seconds to use a spatula to smooth out. STOP. It will have a wavy appearance. You do not want to manipulate the fudge, as the top dries and sets. Otherwise it will get a grainy appearance.
- Allow to set for several hours until it's fully firm and cool. Cut into small pieces as this is rich fudge. It will stay several weeks in tins. You can also freeze.
- Cover loosely with tin foil. Wait until completely set to cut. I usually wait overnight.
- Cut into pieces. Store in tins. Fudge can be frozen, and sometime around January or February, when you get that chocolate craving, one bite does the trick.
sounds delicious…here’s a fun tip Angela…oh blogger of mine…if you have small children in your lives or just husbands with small minds…get a Styrofoam plate and put an extra large marshmallow on it and embellish it with what ever you fancy to make it like a snowman or something…and then pop it into the microwave…watch the kids squeal with delight as the marshmallow blows up about 10 times the size!! and yes it is all eatable…the Styrofoam plate is used because it is so hard to scrape off cooked marshmallow off of a regular plate…have fun and enjoy the Christmas season…Mil from Canada.
Thank you for sharing this special recipe with us Angela. I somehow think of fudge as a special treat during the fall fair, but I need to think Christmas, holidays and then share:D
Awww, this fudge looks fantastic and I love the story behind it. I vow that if I ever make this fudge it will be around the holidays 🙂