See’s Fudge passed on to her sisters and SILs by Aunt Char

Name: See’s Fudge passed on to her sisters and SILs by Aunt Char
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 18 oz Nestle’s chocolate chips or your favorite brand; 8 oz Marshmellow Fluff (7.5 is fine); 2 cups chopped walnuts or try pecans. Nuts optional; 2 teaspoons good Vanilla; .5 lb butter (2 sticks) room temperature; Dash salt (not needed if butter is salted); 1 can “Carnation Evaporated Milk”; 4.5 cups Domino sugar

14 steps

Prep:10minCook:10min

Recipe makes 5 lbs of fudge. Your choice to make with or without nuts.

Updated at: Wed, 05 Jun 2024 17:33:38 GMT

Ingredients

0 servings

18 ozchocolate chips

or your favorite brand

8 ozMarshmellow Fluff

7.5 is fine

2 cupswalnuts

chopped, or try pecans Nuts optional

2 teaspoonsVanilla

good

0.5 lbbutter

room temperature

salt

not needed if butter is salted

1 canEvaporated Milk”

4 ½ cupsDomino sugar

Instructions

Step 1

Pick out your pan. My pan is 7x17, 119 sq inches. If you use a larger pan your fudge will be thin. A much smaller pan, say 8x8 is 64 square inches will be twice as thick. So I’d try to use a pan 100 to 130 square inches, approximately. Adjust the next time you make it if you think it’s too thick or thin. Place a lightly buttered piece of parchment paper about 6 inches wider than your pan so you can grab hold to lift the fudge out of the pan when it cools and hardens. Only butter bottom and up to height of pan. Put first six ingredients in a large bowl. Set aside .

Step 2

Place first six ingredients in a large bowl. Set aside.

Step 3

Pour Carnation evaporated milk and 4.5 cups sugar into a medium sized pan. Pan has to be large enough for a rolling boil. I prefer Domino sugar for this recipe. Have had a few store brands not set firmly. Not sure that was why but not taking a chance.

Step 4

Stir and bring to a boil. Start timing when the whole pot is boiling, not just a burp here or there. The mixture will expand and you won’t wonder if it’s boiling.

Step 5

Boil 8-10 minutes, stirring constantly. Scrape sides and bottom of pan to keep from sticking and burning. You can adjust heat down, but keep a rolling boil going.

Step 6

After 8-10 minutes pour into bowl with other ingredients.

Step 7

Stir with a firm spoon until all combined and butter and fluff is all incorporated. Should be a consistent light chocolate cover with no dark or white streaks.

Step 8

Pour into prepared pan(s).

Step 9

Let set on counter for 30 minutes then loosely cover and place in fridge till cold and firm.

Step 10

Pick up fudge by the parchment paper and place on counter or cutting board.

Step 11

Cut into one inch squares.

Step 12

Cutting advice. Cutting in the pan is hard. Using parchment paper makes it so easy. Pick up the fudge by the paper and place on the counter or a large cutting board. I place a ruler on the parchment paper since my pan is 7x17 pan, I cut off the edges, and leave 6x16. Place edges in the fridge for snacking 😃! 1 inch squares, 6x16 makes 96 pieces. I mark out the inches on all sides of the parchment paper. Then using a long knife so I can reach side to side I cut the long way in half so I will be able to reach end to end. Using my marks on the paper I score the fudge to see if my math is right. Then I start cutting. If the fudge gets too soft put back in fridge for a few minutes before continuing to cut. I use a knife or spatula to scrape off the long knife as needed to make clean cuts. Can always run knife under hot water if needed.

Step 13

Put parchment paper or foil between layers. Mom used to use foil to wrap up into 5 one pound packages to give away. Or place in airtight containers.

Step 14

Enjoy!