Merry Milk Chocolate Fudge By Allison Collins
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n our family, there are certain recipes that only ever get made during the holidays and, regardless of how well-loved (or not) they are, the holidays wouldn’t be the same, or complete, without them. (Christmas Jell-O jigglers, I’m looking at you.) This milk chocolate fudge is one of those recipes. I don’t know when it was decided it could only ever be made for Christmas, but somewhere across the generations – and it is a decades-old recipe – it found its place in the Christmas culinary canon. Like any good recipe, it exists on a scrap of faded, cursive-riddled paper with notes and tips in the margins left by its various makers – “Excellent,” “Use the green pan,” and “Good luck.” And though it’s been passed from my great-grandmother to grandmother to mother to me, its provenance is unclear. My great-grandmother, a professional baker and cake decorator, could have developed it, or it could’ve come from a friend, a neighbor or a newspaper flyer. Beyond the fact that it’s tradition, this fudge has maintained its place at the Christmas table because it’s delicious – creamy, sweet, nutty and full of melty milk chocolate flavor. It has an old-timey feel and inexpensive, throwback ingredients. In a holiday season about remembrance and family, these factors meld to make this fudge most fitting.
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Photos by Alliso
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1. Arrange fudge ingredients. 2. Combine sugar and cocoa powder. 3. Whisk in evaporated milk. 4. Ready the butter, marshmallow cream, nuts and chocolate bars
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THE DAILY STAR e Holiday Guide 2021
