Homemade Fudge

My mom’s homemade fudge was my very favorite Christmas treat from my childhood. When I asked my mom for the recipe years ago, she said, “It’s on the back of the jar!” She was referring to the jar of Marshmallow Fluff.

I have been craving my mom’s homemade fudge for years. As much as I love the fudge, I didn’t want to make it with the Fluff.

I figured out how to make homemade fluff — click here for the recipe.

The only other thing I had to replace was evaporated milk. Why buy a can of industrially processed milk, I thought. it seems like we should be able to use real milk or cream. I searched around online and found out that yes, you can substitute milk or cream for evaporated milk.

I’m so excited to share this recipe with you. It came out absolutely perfect. Everyone loved it, including my mom and my stepdad (who are both exacting cooks with excellent taste).

Merry Christmas and I hope you enjoy!

Recipe Notes

It is critical to have a candy thermometer for this recipe. Fudge will only come out right if you bring it to the right temperature (232-240 degrees Farenheight). This is called the Soft Ball stage.

If you do not have a thermometer, you can test to see if you have reached the Soft Ball stage by droping 1/2 tsp of the hot syrup into very cold (but not ice) water. Let stand one minute. Pick it up with your fingers so you can feel the stage to which the candy is cooked. Hot syrup makes a soft ball when you pick it up but it does not hold its shape.

Hard Ball is the next stage, in which you can pick it up and it forms a firm ball between your fingers. If your temperature is at the Hard Ball stage, which is 242-248, you will end up with more of a caramel.

Homemade Fudge

Makes 2 1/2 pounds

Ingredients

Butter, grass-fed and organic (1/4 cup or 2 oz), plus a little extra to grease the pan
Palm sugar or rapadura/sucanat (2 1/2 cups) — where to buy sweeteners
Sea salt (3/4 tsp) — where to buy sea salt
Cream, grass-fed and organic (1/2 cup)
Homemade marshmallow fluff (8 ounces) — click here for recipe
Vanilla extract, organic (3/4 tsp)
Chocolate pieces, semi-sweet, organic (1 12-oz. package)
Optional: Walnuts, soaked and dried (1/2 cup) — where to buy nuts that are soaked and dried

Equipment

Candy thermometer

Directions

1. Grease a 9-inch square baking pan; set aside.
2. Attach a candy thermometer to a large saucepan, and add the first 5 ingredients.
3. Stir over low heat until blended.
4. Increase heat to medium and bring to a rolling boil.
5. Boil slowly, stirring constantly for 4-5 minutes, until the candy thermometer registers 232-240 degrees F or Soft Ball stage.

6. Remove from heat, stir in vanilla and chocolate until chocolate is melted.

7. Optional: Blend in nuts.
8. Turn into greased pan and let cool completely before slicing.

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