All I Want for Christmas is Fudge

December 6, 2012 | By | Comments (6)

fudge All I Want for Christmas is FudgeSeveral readers requested a recipe for fudge without marshmallow cream, such as the  Mama’s Fudge from Test Kitchen Director Rebecca Gordon.  Rebecca says, “My grandmother, Ruth Pilgrim, taught my mother, Anne Kracke how to make this, and she, in turn, taught me.” We love hand-me-down food traditions, especially when they’re as delicious as this one!

Mama’s Fudge
Makes about 20 (1-inch) pieces
Hands-on time: 30 min., Total time: 45 min.

2 cups sugar
2/3 cup milk
1/4 cup unsweetened cocoa
1 tablespoon corn syrup
1/4 teaspoon salt
3 tablespoons butter
1 teaspoon vanilla extract

1. Stir together sugar, milk, cocoa, corn syrup, and salt in a 2-quart saucepan. Bring mixture to a boil over medium-high heat, and cook until a candy thermometer registers 240°. Remove mixture from heat; add butter, and let melt. (Do not stir.) Let cool 10 to 15 minutes or until pan is cool to the touch. Stir in vanilla.

2.Beat mixture with an electric mixer at medium-low speed 2 to 3 minutes or until mixture begins to lose its gloss. Working quickly, pour fudge onto a buttered 11- x 7-inch platter. Let cool 15 minutes. Cut into 1-inch pieces.

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COMMENTS

  1. Carole Moats

    I’ve made good fudge from a similar recipe only once or twice. My favorite recipe now is to melt chocolate chips in one can of condensed milk. Pour into a pan and put into fridge. You can add any kind of nuts. I particularly like peanuts. It’s like an extra thick, creamy Mr. Goodbar.

    December 6, 2012 at 2:40 pm
  2. Cindy Gill

    Carole, how much of the chips do you use–the whole bag? Is that all their is to your recipe? Sounds very easy and I’d like to try it.

    December 7, 2012 at 9:45 am
  3. Lynn T

    Carole’s recipe is similar to Craig Claibourne’s ganache: 1 12-oz bag semisweet chips, enough evaporated milk to almost cover, 1/2 cup sugar, cinamon/instant espresso powder to taste, and if you like a tablespoon of liqueur (cointreau, mint, framboise all work well). I make this by the gallon in a huge pot for Christmas gifts — or you can make one batch in the microwave for instant cake glaze.

    December 7, 2012 at 12:22 pm
  4. jan

    Carole, sweetened condensed or regular ?

    December 8, 2012 at 12:07 pm
  5. Carol

    Corn syrup……like syrup used on pancakes…? Mother made hers in a similar manner, but I don’t rem her using syrup in hers. This looks like a winner! Thanks.

    December 8, 2012 at 8:13 pm
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    December 23, 2012 at 7:11 pm