Fantastic Fudge is one of my Christmas traditions. It is more than a recipe or a gift I share. Either myself or my mom has made this fudge every single year for almost 30 years. Sometimes we both make it. When only one of us makes it we share it with the other (and friends too). Just yesterday mom called and asked how much fudge I wanted. It looks like we both made it this year.
The tradition for me happens on Christmas morning. It goes along with how I have spent the majority of my Christmas mornings. Each year I have slept in, woke up, made coffee, and had fudge for breakfast. It is a quiet morning with my hounds. For years my husband worked on Christmas. With his job, if the holiday fell on his regular day off then he had the day off. Otherwise, he worked. And since we don’t have kids he would switch days off with someone with kids.
Our families celebrate on other days too. My husband’s family has always done theirs on Christmas Eve. My family celebrates on another day that is best for everyone’s schedule. So after the celebrations it is nice to have a quiet and peaceful morning with a giant cup of coffee and a big helping of fantastic fudge and a few spiced pecans.
Is the fudge fantastic? Well, I think so (obviously). I have received only good reviews from people over the years. It is also the official title of the recipe. I have no clue from where it came other than it was one my mother had in her recipe collection.
What are your Christmas morning traditions? Have they changed over the years or still the same? Mine haven’t changed and I look forward to it every year. I hope yours is filled with everything wonderful and the love of family and friends.
- 3 cups sugar
- ¾ cup unsalted butter
- ⅔ cup evaporated milk
- 1 package (12 ounces) semi-sweet chocolate chips
- 1 jar (7 ounces) marshmallow creme
- 1 cup chopped pecans
- 1 teaspoon vanilla
- Lightly grease a 13 X 9 X 2 inch baking pan. Line the bottom and up two sides of the pan with parchment paper (helps to remove fudge from the pan). Lightly grease parchment and set pan aside.
- Combine sugar, butter, and evaporated milk in a heavy 2½ to 3 quart heavy saute or sauce pan. Do not use a non-stick pan. Bring to a full rolling boil, stirring constantly. Reduce heat to medium and continue to boil for 5 minutes. Stir constantly to avoid scorching.
- Remove pan from heat and stir in the chocolate chips until melted and combined. Add the marshmallow creme, pecans, and vanilla. Stir until thoroughly combined. Spread mixture into the prepared pan. Cool at room temperature. Once cooled, run a knife along the sides of the pan. You should be able to lift the fudge out of the pan using the parchment or turn it over and let it fall from the pan. Remove the parchment and set the fudge topside on a cutting board. Slice fudge into 1 to 1½ inch pieces. Store in a sealed container at room temperature. Serve and enjoy!