Gram's Chocolate Fudge

Growing up, there were two things that were an institution in our household during the holidays: Country Brisket on Christmas Eve and Gram’s Fudge.  I never developed a love for the brisket, but the fudge, well that’s an entirely different story now, isn’t it?

Let me paint a picture for you.  It’s late December.  It's a Saturday and the winter break from school has begun.  My brother and dad are likely out finishing up some last minute shopping, so it’s just me and my mom.  Our music selection of choice for baking was either Sing Along with Mitch & the Gang or Handel’s Messiah.  Both are worth checking out if your eyebrow is inching it way up on your face right now.  And yes, I still have both on my iPod.  It’s baking day and we can’t wait to get started.  There are a couple of cookie recipes that are a must in our family as well, but we always started with Gram’s fudge.  My mom would pull out this big metal soup pot, which she still has by the way, and you knew we meant business. Here it is.  The handwritten legacy of our family.  I love my gram's handwriting and still treasure the recipes she's handwritten out on index cards for me.  I only have a few, but they're like gold.

One batch makes a lot of fudge, so this is a great recipe for gift exchange or a party. Fair warning, this is a major workout for your arms as most candy making is, so be prepared to stand in front of the stove top for at least 30 minutes.  I suggest you clear the decks and prepare  all your ingredients and butter the baking sheet (a la mise en place) before you even turn on the stove top.

I always buy shelled nuts in halves or wholes.  I feel like they're less expensive than the ones already chopped up for you, probably a delusion, but I like to believe it.  It also leave me the option to decide what to do with them.  I personally like bigger nut pieces in things like this.  Whatever floats your boat.

For some reason, my grandmother was incredibly specific with how much chocolate to include in this recipe.  She's usually not this precise, which means I listen to what she's saying!

One little thing, I keep the nuts separate from the melty stuff.  I think I've just had bad experiences where my fudge set up too quickly, so I like ot get the melty stuff in first and then toss in the nuts.  Again, whatever works for you.

Gram’s Chocolate Fudge

Ingredients:

4 ½ cups granulated sugar

13 ounce can of evaporated milk

½ pound butter

1 teaspoon vanilla

2 cups miniature marshmallows

2 cups chopped nuts (optional, but delicious!)

18 ounces chocolate chips

Equipment: 

o large pot, preferably a metal pot or cast iron, something with could heat conductivity

o a solid mixing spoon that can withstand the heat

o timer

o baking sheet

Preparation:

In a large pot over medium heat, stir together the sugar, evaporated milk, butter and vanilla.   

Slowly bring mixture to a boil.  You want to give the sugar time to dissolve before the mixture reaches a boil. If you can tell from this picture, it's completely dissolved and all that's left is some teensy air bubbles.

Once the mixture reaches a boil, set timer for 11 minutes and stir constantly as it boils.  My mom always said that the minute the bubbles start forming to hit the timer and start sitrring. Now, you don't have to stir vigorously, just keep the mixture moving so that it doesn't burn on the bottom of the pot. If you see these:

  
Set this and begin your arm workout:

Remove pan from burner and add in marshmallows,chocolate, and nuts, in that order. I like to get the marshmallows somewhat melted before I start adding the other ingredients.  When you get to the chocolate, add just about a handful to start.  You want to temper the mixture as much as you can before it starts to set up.  This will help the chocolate stay glossy and keep the milk solids from separating, resulting in a chalky or crumbly texture. Here's my attempt at an action shot mid-mix mania:

Stir (now you can stir vigorously)until all ingredients are melted and combined and smooth.  This will happen quickly as the mixture sets up very quickly once it's off the heat. Keep in mind, with each new ingredient, you're lowering the temperature of the mixture and thickening it as well, so move swiftly. Pour into a well-buttered baking sheet and allow to cool to room temperature...and wait...forever...while your house fills with the pungent aroma of melted chocolatey goodness.  The wait is brutal, but so worth it.

With a sharp knife, cut into squares, I make mine about 1 inch or so, and serve on a pretty plate. I won't tell you how many pieces I've already had.  Okay, I've had four...seven.  But the rest is for three different parties and a little for all of us who have to be in the office on Christmas Eve.

  
Now, on to the Shortbread...

*Tips:  Candy making is not easy.  There are a lot of things that can go wrong: the burner was too hot so the sugar crystals don’t dissolve completely.  The chocolate doesn’t temper correctly and gets chalky or crumbly.  I’ve had all of these things happen to me over the years making this recipe, but one thing is for sure, whether it’s perfect and glossy and smooth, or crumbly and messy, it sure tastes darn good!  No one will bother to notice as they're inhaling these scrumptious morsels.  The biggest lesson I've learned is patience...and keep the heat on medium.  Which sort of goes along with the whole patience thing.  It still doesn't stop me from breaking up the sticks of butter.  Yup, old habits die hard.

Another suggestion, use a wooden spoon or one like mine that’s silicon with a metal shaft...and not a slotted spoon.  We don't want air added to the mix and those slots also take the wind out of your stirring sails.  Plastic spoons are also not a good idea.  All the heat from the stirring will make any plastic spoon limp and you won’t be able to get the full force of your now-buff biceps behind it.  I've had this happen while making fudge with my mom a few years back.  She has non-stick pans now, so appropriately, she has the proper cookware to use with said pans.  Unfortunately, they just don't hold up to the workout this recipe will give them. (Psst, mom, If you're reading this...look in your Christmas present.)

This is my favorite spoon.  I got it at the outlets.  I love that it has a silicon coating on the spoon and a sturdy non-heat conductive metal shaft.  It's dishwasher-safe and practically indescructable.  Of course, if you leave it resting directly on a hot burner, your smoke detector will go off...just saying.

Happy Holidays to everyone!  I will delight you with another family treat tomorrow, just in time to make cookies for Santa.