My Gramma Eddie made this amazingly smooth and creamy fudge every holiday season. I remember watching her, and later, my parents, pour it onto waxed paper, form it into logs, and then stow the fudge safely in the fridge. I was so impatient for it to cool so I could get that first bite! I’m pretty sure I ended up eating most of it myself.
While I remember half of Gramma’s fudge having walnuts in it (which I hated at the time – I would literally eat around them when the “plain fudge” was gone), I only remember my parents making fudge without additions. I’ve since come to like a variety of flavors. Shockingly, I divide the candy into three portions and make some “original” or plain, some with walnuts, and some with a touch of peanut butter. I also recently started pouring the fudge into pans to make it easier on me. Plus I like the more uniform edges when it comes to cutting it. This year I cut the peanut butter fudge into squares to make it easier to tell the difference between that and the original. See recipe notes for more info on my method.
Grandma Eddie always called this “See’s Fudge Candy”. I’m not sure where she got the original recipe or if it was at all associated with See’s (probably not), but it is famous in our family and I can’t have Thanksgiving without having a bit of this fudge to open the holiday season. And it’s definitely not Christmas Day without a few pieces while opening gifts.
Five Pound Fudge Candy
- 4 ½ C. sugar
- 1 12 oz. can evaporated milk
- 1 13 oz. Hershey’s chocolate bar
- 3 C. semi-sweet chocolate chips
- 1 7 oz. jar marshmallow crème
- dash salt
- Walnuts, peanut butter, etc. as desired*
- In a large, heavy pan over medium heat, mix together sugar and evaporated milk. Bring to a boil stirring frequently to keep mixture from burning.
- After mixture comes to a boil, cook for five minutes, stirring occasionally.
- Meanwhile, break up the chocolate bar into a large bowl and add chocolate chips.
- Remove milk and sugar mixture from heat and add chocolate. Stir until smooth and thoroughly combined.
- Add marshmallow, vanilla, and dash of salt; mix well to combine.*
- Pour onto waxed paper, roll to form logs, and refrigerate until set.
- If you want the whole batch with nuts or peanut butter, you can add them at the same time as the marshmallow crème.
- If you’d like to get a variety from one batch, I divide the candy into thirds by using small pans. First, using a food scale, I pour about one pound of fudge into a small, well-buttered loaf pan and set aside. I then add some nuts to two small buttered loaf pans, pour about a pound of fudge into each pan, and then stir to distribute the nuts. Finally, I add some peanut butter to what remains in the pan, stir lightly to distribute, but leave ribbons of peanut butter, and pour that into a well-buttered 8 x 8 dish.
- Store in the fridge for maximum freshness.
I’ve noticed it’s almost impossible to find the 13 oz. Hershey bars anymore. I usually buy two smaller 7 oz. bars and use those – all 14 oz. At lease, what doesn’t go into my mouth while I’m waiting for the boiling phase to complete.
I’d love to hear about your family’s favorite fudge recipe. Or do you have a different favorite holiday candy? Either way, give this recipe a try and let me know what you think or if you have any questions.
Merry Christmas and enjoy!