Friday, November 30, 2012

See's Cream Fudge

See's Cream Fudge Recipe


Let the holiday baking and cooking begin!  Fudge is one of my favorite treats during the holidays, because for some reason, I just don't eat fudge any other time of year.  Now, I've heard lots of things about making fudge, and most of those things are about how difficult and finicky fudge is to make.  However, I've made this recipe now twice, and both times it turned out great!  This creamy, chocolate-y fudge literally melts in your mouth.  And as the recipe says below, it gets better with age, so you could make this recipe now and it would still be good through the holidays, if it lasts that long!  I like to think that this fudge is waistline friendly too, not because it is healthy in any way, but because a tiny piece is all you really need to be satisfied since it is so rich.

What is on your holiday baking list?  Are you making treats to give away as gifts?  (This fudge would be a great gift idea). We'll be sharing some more delicious treats in the next few weeks, including a few others that can be given away as gifts. 

See's Cream Fudge

From a family friend

1/2 pound butter (1 cup)
1/2 teaspoon vanilla
18 ounces chocolate chips
2 cups nuts (walnuts or pecans), chopped
8 ounces marshmallow cream (this is the normal sized jar)
1 can evaporated milk
4-1/2 cups sugar

In a large bowl, combine butter, vanilla, chocolate chips, nuts, and marshmallow cream. 

In a large sauce pan (make sure it's large, seriously!!), slowly bring evaporated milk and sugar to a full rolling boil (stir often to make sure it doesn't scorch).  Continue to boil and stir constantly for 5-6 minutes or until it reaches 245°F.  Pour the evaporated milk and sugar mixture over the other ingredients and mix well.  Stir until mixture begins to lose its shine.  Pour mixture into a buttered or non-stick sprayed 9x13 inch pan, cover and refrigerate.  Fudge gets better with age. 

5 comments:

  1. Nothing beats a good fudge, I will definitely have to try this recipe! Looks delicious :)

    ReplyDelete
  2. Oo yumm! I never make fudge during the holidays because I will literally eat it all myself. I wait to eat other people's because for some reason I feel like it doesn't count if I don't make it.. :) This looks so so good though! Definitely ready for the holidays to be here...!

    ReplyDelete
  3. When you say large sauce pan... I don't have what I think you mean, so I am considering resorting to the pot I use to boil lobsters, which isnt very good quality... OR one of those large deep dish cookers... Think either of these could work?

    ReplyDelete
  4. Hey Julie! The pot that I used was 3.8 Liters (4 quarts). The sugar bubbled up quite a bit (almost to the top of my pot).

    ReplyDelete
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