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Our parents are no longer with us, and the holiday is a little less bright because of it. Naturally, with December 25th approaching, Marc longed for a batch of his mom's chocolate fudge. And since I was scheduled to post a recipe here for Christmas week, I thought I'd combine the two while trying my hand at my mother-in-law's "add-in" tradition. My choice--macadamia nuts.
Makes enough fudge to fill a 9x9 pan (for thicker fudge use 8x8)
4 tablespoons butter
(2) In a medium-sized saucepan (non-stick, if possible), over low heat, melt the butter. Then add the sugar, evaporated milk, Fluff, and salt. Stir over low heat until ingredients are well blended.
(3) Increase the heat until the mixture is boiling. (Not simmering or burping but truly boiling.) Continue to boil while slowly stirring constantly, for about 6 minutes (do not cut this time short). Remove from heat and let cool for about about 2 minutes. (Why? If the mixture is still boiling when you add the vanilla, the intense heat will destroy the extract's full flavor.) Now add the vanilla and chocolate chips and stir until chips are melted and everything is blended. Fold in the nuts.
(4) Pour the mixture into your prepared pan and let cool at room temperature, uncovered, for at least two hours before cutting. Store the fudge in an airtight container at room temperature for up to ten days. (That's in theory. Ours is always eaten long before then!)
Free Recipe PDF