This fudge is what my mom always made when I was a child. We’re both much older now but she still makes it for me and her grandkids whenever we visit – or 70% of the time, except I ask of course. So, whenever I miss home or my mom or I just want to feel like a child again – or want to reward my kids with good fashioned homemade sweets – I make myself some fudge, using my mom’s recipe. That’s why it is called My Mom’s Fudge (which is kind of self-explanatory).
Why do I like this fudge?
Well…first and foremost, it reminds me of home, as we’ve already covered. It gives me great pleasure to prepare and consume because…well, I’ll pass this recipe down to my kids someday and I want it to be tradition.
Secondly, this fugde tastes really good (I probably should I led with that). This fudge is so delicious that it’s decadent. It’s got that perfect melt-in-your-mouth chocolate effect. I don’t know why my mom trusted me with the recipe when its been a constant test of wills not to make it all the time (but truth be told, I always have some on hand). It is sooooo delicious…
When you taste my mom’s fudge for the first time, you’ll find it absolutely amazing – as several friends of mine have over the years – however, you’ll want to attribute its great taste to all the usual suspects; the sugar and butter, and chocolate chips. But really, what sets My Mom’s fudge apart from all the other fudges out there are the little things. Yes, I’m talking about that single teaspoon of vanilla and the 7 ounces of marshmallow cream. The combination makes for a unique tasting fudge.
I’ve experimented with several flavours over the years, and several other fudge recipes, which you will find on this blog; however, nothing tastes quite like My Mom’s Fudge. So, no matter how much I mess with it – even with that one time I tried it with strawberry extract and strawberries – I always return to the irreplaceable original thing.
While its healthy and very nutritious, I wouldn’t recommend My Mom’s Fudge recipe for someone on a diabetic diet, a vegan or someone trying to lose weight. You could cut down on the sugar, the butter and the marshmellow cream but doing all three at once will definitely change the texture and taste of this delectable fudge. It has an estimated 169 calories, which you can reduce by tweaking the recipe to accommodate your needs. If you’re on any other special diet, you should consult your nutritionist first.
If you get the go ahead on all the required ingredients, you’re in for a treat!
My mom’s recipe is simply written and easy to follow. It takes little time to prepare from scratch (about 20 – 30 minutes max), it doesn’t require any special equipment apart from the regular ones, and most importantly, it is absolutely delicious.
2 and 1/2 cups white granulated sugar
3/4 cup butter
2/3 cup evaporated milk
12 ounce package (2 cups) semi-sweet chocolate chips
7 ounce jar marshmallow cream (also called marshmallow fluff)
1 teaspoon vanilla
Line an 8 or 9 inch square pan with aluminum foil or parchment paper. Coat with nonstick spray.
Set aside.In a 3 quart HEAVY saucepan over high heat, combine sugar, butter, and evaporated milk.
Use a wooden spoon to stir slowly until butter melts, scraping sides of pan to get all the sugar crystals.
Bring to a full rolling boil, stirring constantly with a long wooden spoon.
Once it starts boiling, set a timer for 5 minutes and turn the heat down to medium so that you don’t burn your fingers off–it should be boiling the full 5 minutes.
Stir constantly.When the timer goes off, remove from heat and add chocolate chips. Stir until all chips are melted and mixture is smooth.
Add marshmallow creme and beat with a wooden spoon until well blended. Add vanilla and mix well.
Immediately pour into the prepared pan.Let cool to room temperature. (Good luck with that.)