Merry Milk Chocolate Fudge

By Allison Collins

In 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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Tips:

• You can determine soft ball stage without a candy thermometer, though it’s a little tricky. After bubbling continuously for about 15 minutes, a pea-sized amount of the mixture can be dropped into a glass of water and, when it easily forms a soft ball within the water but can still be flattened out of the water, you’ve reached soft ball stage. This process can be repeated several times. • Because of how long the fudge needs to cook and because it needs to be stirred continuously, a large, heavy-bottomed pan is essential. • Be sure to have your casserole dish prepared and your add-in ingredients ready, as once the mixture reaches soft ball stage, you must move quickly. • This fudge cuts and stores nicely, making it a great gift or holiday sweet swap idea.

Merry Milk Chocolate Fudge

Ingredients:

3 c. granulated sugar 3 tbsp. cocoa powder 1 c. evaporated milk ½ stick butter 2 plain milk chocolate bars ½ 16-oz. jar of marshmallow Fluff 1 tsp. vanilla extract 1 c. chopped nuts of choice (optional)

Directions:

Lightly grease or line a large glass casserole dish.

In a large, heavy-bottomed pan, whisk sugar, cocoa powder and evaporated milk together and cook over medium heat.

Stir constantly over medium heat for 25 to 30 minutes, allowing the mixture to come to a soft, continuous boil. Using a candy thermometer, watch for the mixture to reach soft ball stage, 240 degrees Fahrenheit.

Remove from heat and stir in butter, chocolate bars, Fluff and vanilla extract. Mix well. If using nuts, fold in. Alternately, save nuts until fudge is panned and sprinkle on top.

Pour fudge into prepared glass dish and allow to cool completely before cutting and serving.

Store at room temperature for several days or up to two weeks in the refrigerator.

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