In a large dutch oven on medium heat, melt butter, sugar and evaporated milk. Heat to boiling and once it has come to a rolling boil, set a 6 minute timer. After 6 minutes, remove from heat and add the marshmallow cream and chocolate chips. And if I happen to be making this fudge with my mother around (who we affectionately call Grannie), this is where she gets bossy. Even though I’m a grown woman who cooks all the time and who’s cooked this particular fudge a million times, when Granny’s around I’m 12 and can’t turn on the stove. Do you do this too? Start asking your mother how to do something you clearly know how to do? It’s kind of endearing,really. Back to the fudge. You have to stir it just right and we all know that only Grannie can do it just right. Just try your best. After it’s well combined, add the vanilla and continue to stir until the fudge no longer runs quickly off the spoon. It kinda collapses off the spoon. That’s when you know it’s ready. Otherwise, ask Grannie. She knows exactly when it’s ready.
You are now ready to pour the fudgy goodness onto the jelly roll pan and spread the mixture evenly around.
And this is my favorite part. Licking the bowl. Or the dutch oven. It’s the best ever. Warm fudge from a spoon. Hide it from the children if you can. Hoard it all for yourself. Wear your stretch pants. Now pull yourself together long enough to slice it up. But wait about 30 minutes or so and it’ll be just right for slicin’. And then once you eat this, it’s like we’re blood brothers. But more like fudge sisters. We’re for real friends now. This chocolate bond can never be broken. Your welcome. xo, edie
Award Winning Fudge aka Grannie’s Fudge aka There’s No Other Fudge For Me
5 from 1 vote
Print Recipe Pin Recipe
Cook Time 30 minutesmins
Ingredients
2sticks of butter
6cupswhite sugar
1 12ozcan evaporated milk
1 7ozcontainer marshmallow cream
2t.good vanilla extract
18ozof semi-sweet chocolate chips
Instructions
Grease a 10x15 jelly roll pan.
Combine butter, sugar and evaporated milk into a dutch oven or other heavy duty (deep) pot.
Bring to a rolling boil and boil for 6 minutes.
Remove from heat and add marshmallow cream and chocolate chips.
Stir until it begins to thicken and then add the vanilla.
Stir until it no longer pours from the spoon and spead into greased pan.
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Use Evaporated Milk- Make sure to use evaporated milk and not sweetened condensed milk. If you accidentally use sweetened condensed milk your fudge will be incredibly over the top sweet. Cut up the Butter– Before adding the butter in make sure to cut it into smaller pieces for faster melting.
You have to control two temperatures to make successful fudge: the cooking temperature AND the temperature at which the mixture cools before stirring to make it crystallize. Confectionery experiments have shown that the ideal cooking temperature for fudge is around 114 to 115 °C (237 to 239 °F).
Once a seed crystal forms, it grows bigger and bigger as the fudge cools. A lot of big crystals in fudge makes it grainy. By letting the fudge cool without stirring, you avoid creating seed crystals.
Another key part of a successful fudge texture is when you stir the mixture. Stirring the sugar and milk during the initial stages of cooking allows the sugar to dissolve. However, once the mixture comes to a boil, it's time to put the spoon down.
Cream of tartar is used in caramel sauces and fudge to help prevent the sugar from crystallizing while cooking. It also prevents cooling sugars from forming brittle crystals, this is why it's the secret ingredient in snickerdoodles!
If your fudge doesn't firm up after a few hours, you either have too high an amount of liquid to sugar, or your mixture hasn't reached the soft-ball stage. Using a candy thermometer can help home cooks avoid this problem.
In his book On Food and Cooking, food scientist Harold McGee writes, “A metal spoon can induce crystallization by conducting heat away from local areas of the syrup, cooling them and so leaving them supersaturated [causing crystallization].” He recommends using a wooden spoon, which doesn't conduct heat.
Once the fudge reaches soft-ball stage on the candy thermometer, remove from the heat and let the temperature drop to 110°F. Keep that spoon or spatula out of the pot until this happens. If you stir too early in the process, you'll make the sugar crystals too big and end up with grainy fudge.
OPTION 1) Depending on how runny it is, you can either use it as a frosting for cakes, or a sauce for ice-cream. OPTION 2) Freeze it overnight. Cut it into squares. Cover each square thickly in melted chocolate, ensuring no part of the fudge is exposed.
If the fudge is very soft and slightly chewy then it is possible that it did not quite cook to soft ball stage and next time the mixture should be cooked to a slightly higher temperature (soft ball is 112-116c/235-240F and a sugar or candy thermometer can help).
The key to creamy, luscious fudge is controlling crystal formation. If the sucrose (table sugar) crystals are small, the fudge will feel creamy and smooth on your tongue. But if the crystals are large, the fudge develops a crumbly, dry, or even coarse texture.
According to most recipes, the ingredients of fudge are cooked to what is termed in kitchen parlance the soft ball stage, that point between 234 and 240 °F (112 and 115 °C) at which a small ball of the candy dropped in ice water neither disintegrates nor flattens when picked up with the fingers.
The amount of time you cook fudge directly affects its firmness. Too little time and the water won't evaporate, causing the fudge to be soft. Conversely, cook it too long and fudge won't contain enough water, making it hard with a dry, crumbly texture.
If your fudge doesn't firm up after a few hours, you either have too high an amount of liquid to sugar, or your mixture hasn't reached the soft-ball stage. Using a candy thermometer can help home cooks avoid this problem.
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