Fudge: It's a Family Tradition

Have you ever noticed that many of the things we feel passionate about in life often have roots in our childhood? Fudge is one of those things for me, and for my brother. We'd listen endlessly to my mother talk about the great fudge her mother, my Nana, made. Fudge even became my aunt's favorite food, though she manages to pace herself and still has a gorgeous figure. Since my mother is not a cook, she'd stop at almost any place that made fudge to see if she could recreate that experience from her own childhood.

But my siblings and I all love to cook. So every year at Christmas, my brother and I make pounds and pounds of fudge, giving most of it away. We've researched the recipes, tried dozens, and always come back to the recipe that's on the back of the Kraft Jet Puff Marshmallow (pictured). It's simple, and I've never, ever had a failure in all the years I've made this. The photo above includes the Santas I blogged about earlier in the week, and the first pieces of the creamy heaven from this morning.

And here's the recipe in case you can't find Kraft Jet Puff Marshmallow:

Fantasy Fudge

3 cups sugar
3/4 cup butter or margarine (or 1-1/2 sticks)
1 small can (5 oz) evaporated milk (2/3 cup)
1-1/2 pkg. (12 squares) BAKER’s semi-sweet baking chocolate, chopped (I ALWAYS use a 12 oz bag of Ghiradelli Bittersweet Chocolate chips instead)
1 jar(7 oz) JET PUFFED marshmallow creme
1 cup chopped walnuts (I like Pecans)
1 tsp vanilla

Heat sugar, butter and evaporated milk to full rolling boil in 3 quart heavy saucepan on medium heat, stirring constantly. Boil on medium heat until candy thermometer reaches 234 degrees F, stirring constantly to prevent scorching, about 4 minutes. Remove from heat.

Stir in chocolate and marshmallow creme until melted; stir in vanilla and walnuts.

Spread immediately in foil-lined 9 inch square pan. Cool at room temperature at least 4 hours; cut into 1 inch squares. Store in airtight container.

Makes 3 lbs. or 40 2 square servings