Christmas Fudge

It’s that time of year to enjoy the season with family and decorations and cookie baking and candy making and everything else that goes with the holidays. Last week I made the first batch of fudge for a gathering of colleagues and thought I’d share it for anyone who wants to make their own. It’s one of the easiest of the candies I make.

The recipe was passed along by a dear, dear friend many years ago and, though she is no longer with us, I think of her every time I make up a batch of this Christmas fudge that leaves the house smelling like a chocolate factory. Enjoy!

Here’s what you’ll need: 3 12-ounce packages chocolate chips; 1/2 pound butter, softened (2 sticks); 3 Tablespoons vanilla; 4 1/2 cups sugar; 1 13-oz can evaporated milk. The complete recipe is at the end of this post. Here are step-by-step photos from today.

Put chocolate chips, butter, and vanilla in large bowl. Set aside. (Optional: This is the point where two cups of chopped pecans are added, if wanted.)

In at large saucepan, combine sugar and evaporated milk. Stir over medium heat until mixture comes to a boil and continue cooking for 10 minutes, adjusting heat to keep it at a rolling boil.

Remove from stove and pour over chocolate chips, stirring until chips and butter are melted and well mixed.

Pour into lightly greased pan and quickly spread it evenly.

Let it set five or six hours, then cut into squares and store in air-tight container. Yield: 5 pounds.

Fudge

3 12-ounce packages chocolate chips
1/2 pound butter (2 sticks)
3 Tablespoons vanilla
4 1/2 cups sugar
1 13-ounce can evaporated milk

In a large bowl, put chocolate chips, butter, and vanilla, and set aside. In large saucepan, combine sugar and evaporated milk. Stir over medium heat until mixture comes to a boil. Boil for 10 minutes. Remove from stove and pour over chocolate chips. Stir until chips and butter are melted and well mixed. Pour into lightly greased pan and let it set 5-6 hours. Cut into squares.

Yield: 5 pounds

Options: Add 2 cups chopped pecans, maraschino cherries, or both, or be creative with other add-ins.

Photos by Lynn R. Mitchell