At Christmas time I made five pounds of fudge - it’s pretty pricey but during the holidays you go the extra mile to make it special. I gave some away and set a bit aside for my husband. The rest was put out for our Christmas get-together. Guess what? It was gone (and I was pleased).
My husband asked where the rest was and when I said gone he complained that “all those vultures ate it up.” I said, “Vultures? Every time I saw you, you had a piece of fudge in your hand!” He looked at me with those puppy dog eyes and I melted, “ohh alright.. I’ll make you some more.”
Shortly after the holidays I went to the store to pick up the ingredients. My recipe calls for 1lb of bulk milk chocolate, but most stores don’t stock it after Christmas. Oh Dear, I’ll bite the bullet and get a pound of Hershey’s chocolate bars. I was on my way to the candy section of the store and like magic appeared a Christmas clearance table - everything was 90% off. They had several 14oz milk chocolate Santas that were regularly $5.99 marked down to only $0.60! Wow, I thought that’s a steal! Keep this in mind, Valentines Day and Easter are right around the corner, and more tables like these are bound to be set up right after!
I figured I would include my fudge recipe, so here it is:
Momma’s Fudge (5lbs)
1/2 tsp Salt
1 stick of butter
4 cups of sugar
1 13oz Can of Evaporated Milk
12oz package of chocolate chips
1oz Bakers unsweetened chocolate
1lb Milk Chocolate
1 5-7oz Marshmallow Cream
2 tsp Vanilla
Boil first four ingredients (salt, butter, sugar, evaporated milk) in large kettle, stirring for 4 minutes. Remove from heat. Mix in the rest of the ingredients until melted. Optional: Add 2 cups of nuts. Pour the mixture on a wax lined pan. Cool until set.
