Tag: chocolate

Gramma Eddie’s Copycat See’s Fudge

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

A smooth, creamy old fashioned fudge recipe reminiscent of See's famous fudge.
Prep Time 10 minutes
Cook Time 30 minutes
Course Candy
Cuisine Universal


  • 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
  • vanilla
  • 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.
Keyword candy, chocolate, heirloom

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!

The Best Homemade English Toffee

Heirloom Recipe

This recipe comes from my Grandma Eddie (so named because her great-granddaughter could not say “Nellie”), who got it from her neighbor, Lou. I have fond memories of Grandma’s kind older neighbor across the alley. But I have even fonder memories of my own mother making dozens of batches of this wonderful heirloom candy. It was my mom who truly perfected this recipe and has shared all the tips and tricks she uses to make it perfect. Although I suspect many of you, like me, may find that you can never make it quite like Mom’s.

One of my favorite holiday treats, English Toffee has all the best elements of a great candy. The buttery, crispy toffee is best when perfectly set to that not-too-hard, not-too-soft stage. A solid, heavy pan, and a good candy thermometer make this ideal balance fairly simple.

The next trick is getting the toffee cooled just a bit so that the melted chocolate will adhere. Too hot and the chocolate seems to melt right off. Too cool and they don’t stick together very well. Cool the candy just until it feels a bit warm to the touch. I like to also gently soak up any melted butter pooling on top. Our family likes semi-sweet chocolate, but you can definitely use any chocolate you prefer.

Once the chocolate has been spread on top of the toffee, immediately spread the chopped nuts over all and press them into the chocolate slightly. Some nuts will definitely come off once the candy is broken into pieces, but getting as many as possible to stick to the melted chocolate helps cut down on that.

I feel like candy making has become a bit of a lost art in recent years, but I’m starting to see a comeback. I’d love to know if you try this recipe!

Lou’s English Toffee

Avatar photoCori Gillespie
A wonderful heirloom recipe of a holiday favorite.
Course Candy
Cuisine English
Servings 1 Half Sheet Pan


  • Heavy Pan
  • Candy Thermometer


  • 2 C butter no substitutes
  • 2 C sugar
  • 2 Tbsp white corn syrup
  • 6 Tbsp water
  • 1 tsp vanilla
  • ½ lb semi-sweet chocolate melted
  • 2 C walnuts or almonds chopped very fine


  • Generously grease bottom and sides of a jelly-roll or half-sheet pan; set aside.
  • In a large, heavy pan, melt butter over medium-low heat. Add sugar, corn syrup, and water. Stir until sugar dissolves. Cook very slowly to 310°F on a candy thermometer, stirring occasionally.
  • When toffee reaches 310°F on the candy thermometer, add vanilla, stir well, and pour into the prepared pan. Allow toffee to cool to the touch, then gently dab the surface of the candy with a clean paper towel to remove excess butter.
  • Pour melted chocolate over candy and spread evenly over entire surface. Immediately sprinkle nuts over top and press down slightly to help nuts adhere.
  • Once chocolate has set, break toffee into large pieces. Store at room temperature in a loosely covered container.


  • Keep in mind that humidity affects candy-making. If you try making this candy on a rainy day, the toffee will not set.
Keyword candy, chocolate, heirloom, holiday, nuts

Soul-warming Hot Cocoa Mix

Few things warm our souls when the weather gets chilly like a cup of Hot Cocoa. We’ve had a hard time finding a pre-made mix that we like; they’re often too sweet for us. We love dark chocolate and, therefore, we want our hot cocoa to have a good, rich, chocolate taste. This Hot Cocoa Mix, which is a variation of several I’ve found out there on the ‘Net, fits the bill just perfectly for us.Gourmet Cocoa

Hot Cocoa Mix

2 1/2 – 3 C. powdered sugar
1 C. cocoa (Dutch-process is great, if you have it)
2 – 1/2 C. nonfat instant milk (I only use the kind with super fine grain texture)
1 tsp. salt

Mix all ingredients together and store in an airtight container.

To make Hot Cocoa:

Add 3 heaping spoonfuls (to taste) to mug. Add hot water (or milk, if you want it super rich), stir and enjoy!

We like to add crushed peppermint, whipped cream, Andes candy bits, or marshmallow cream to our hot cocoa.

Yield: about 6 cups dry mix