Fudge Fudge Fudge

I used to try to stay away from the Fannie May Candies store before they did whatever it was that they did. It didn’t work though. Personally, I’m glad that they aren’t hanging out on the corner, in plain view anymore! They used underhanded trickery to get me in there every time. I’d be walking along, minding my very own business and WHAM!…they’d sneak up on me so fast you would have thought they were attached to my necklace.

Well, no more! I’m glad to be rid of them and their extra smooth and creamy milk chocolate fudge that you could get with or without nuts. The very nerve of them, having those delectable square pieces of velvety maple walnut fudge right in the window where you couldn’t help but look at them.

And do you know how they GOT YA? They had the unmitigated gall to give you a SAMPLE! Can you believe them???

Oh gosh…I sure do miss them. Sniff…sniff…sniff.

I found this fudge recipe in Aunt Nancy’s box and it looks like she’d had it for ages although I don’t remember her offering any. Hmmm…perhaps she ate it all. Now, although this recipe for fudge pales in comparison to my favorite old candy store, it’s a pretty darn good substitute for the non-commercial baker.

Your Ingredients:

NOTE: You will need a candy thermometer. (20 bucks or less)

2-tbsp butter, divided and room temperature
4-cups sugar
1 (12 oz) can evaporated milk
1 stick butter
2 (12-oz) pkgs Hershey’s semi-sweet chocolate chips
1 (7.5 oz) jar Marshmallow Fluff
2-tsp pure vanilla extract
2-cups walnuts, chopped

BUTTER the inside of a medium-sized heavy saucepan with 1-tbsp of butter.

BUTTER a 13x9-inch pan with the remaining 1-tbsp of butter. (you can also add parchment paper to the buttered pan and also butter the top of the parchment)

COMBINE sugar, evaporated milk and 1 stick of butter in the buttered saucepan.

COOK over medium heat, stirring frequently, until mixture reaches the soft-ball stage, about 236 F.

REMOVE pot from heat. DO NOT stir, DO NOT remove the thermometer, and let it rest in a bowl of cold water until the temperature reaches about 110-120 degrees F., about 10 minutes.

STIR in chocolate chips, Marshmallow Fluff, vanilla and walnuts. Blend well until chocolate and fluff are melted.

SPREAD evenly into prepared pan and score the fudge into 1-inch squares. Allow fudge to cool on the counter at room temperature for about 4 hours.

CUT into 1-inch squares. Store in the fridge.

Always Enjoy!