Wednesday, December 16, 2015

Favorite Family Recipes ~ See's Fudge



One of our family's favorite treats is See's Fudge. I've been making this fudge for years and years. I couldn't even tell you how many pounds of fudge I've made since I started making and sharing this fudge with our family and friends at Christmas.

The recipe was given to my mom when I was a child. I don't know if it's really a recipe from See's or not. It has a smooth creamy texture and is delicious and quite popular with my family and friends. 

Here's what you need to make this delicious See's Fudge recipe. You can also include chopped nuts if you'd like. An important note: make sure to measure out your ingredients BEFORE you begin cooking the fudge on the stove.



After measuring the ingredients, butter the stock pot and 13 x 9 inch pan.



Before turning on the burner, add the evaporated milk and sugar.



 Stir to combine.


Turn the burner on to medium heat. Stir the mixture constantly. I also scrape the sides of the stock pot as I stir. 



As soon as you start to see bubbles forming (see the little bubbles in the pot below?), set the timer to 8 minutes. It's important to set the timer as soon as you start to see bubbles forming and not wait until the mixture comes to a full rolling boil. Continue to stir constantly. 



Look  at all of those bubbles! That's what you want. Keep stirring constantly.



When the 8 minutes is complete, remove stock pot from burner. Add the butter and marshmallows first.




Stir until they are mostly melted.



Add chocolate chips. 



Stir to combine.



Add vanilla and stir again.



Immediately pour into prepared 13 x 9 inch pan. 



You'll need to work fast because the fudge will start to set up quickly. Spread in the pan and place in the refrigerator.




Let the fudge set up in the refrigerator for several hours or overnight. When ready to serve, remove the foil insert from the pan and cut into squares. Enjoy!


See's Fudge

**Butter pan (13 x 9-1/2) and sides and bottom of heavy large stock pot (I use an eight quart stock pot)

Ingredients

1 lg. (12 oz.) can Carnation Evaporated Milk
4 cups sugar
2-1/4 more or less cups Kraft miniature marshmallows
1-1/3 cubes butter (1/2 cup + 1/3 cube butter)
12 oz. (2 cups) Nestle Semi-sweet chocolate chips
1 plus or minus cups walnuts, finely chopped (optional)
1 tsp. vanilla

Directions

Pour evaporated milk into buttered stock pot. Add sugar and stir together. Turn burner on to medium setting. Stirring constantly over medium heat, bring sugar and evaporated milk to boil. As soon as the mixture begins to boil, set timer for 8 minutes. Do not wait for a rapid boil before setting the timer. Set the timer as soon as bubbles begin to form. Boil for 8 minutes while stirring constantly.

Remove from heat and add butter and marshmallows. Stir together until mostly melted, then add the chocolate chips and walnuts. Stir well and add 1 tsp. vanilla. Immediately pour in pan and refrigerate.

Makes about 3 lbs.

Note: For easier cutting of fudge, I line the 13 x 9 pan with heavy duty foil and then butter the foil at the same time I butter the stock pot. Simply pour the fudge into the foil-lined pan and refrigerate until firm. Once you're ready to serve, remove the fudge block out of the pan and cut into pieces. Wrap any remaining fudge in foil and place back in the refrigerator.

Thanks for reading!


© 2015 Copyright by Jana Last, All Rights Reserved

4 comments:

  1. Those fabulous photos make me want fudge! I'm sure it has no calories if eaten during Christmas time. ha!

    ReplyDelete
    Replies
    1. Yep. No calories if we eat these during Christmas. Haha! :)

      Delete
  2. Looks yummy! My mother always made peanut butter fudge at Christmas! I made it for years too until grandkids came along with their peanut allergies. Fun tradition Jana.

    ReplyDelete
    Replies
    1. Mmmm! Peanut butter fudge. I love chocolate and peanut butter together.

      Oh! Peanut allergies. Not fun.

      Delete

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