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Well, my fabulous blog reading pals,
December is in full swing!
I hope you are enjoying life
and all that the holiday season brings with it.
If you feel like passing out cold on your bed because you are so overwhelmed with your TO-DO list…
I would venture to say, you are not alone.
A certain girl with a low singing voice, 5 children and a food blog is right there with you.
Just between you and I…I have yet to purchase a single present as of yet.
18 days and counting.
It will all get done, won’t it?
It seems to each year….so let’s talk about fudge!
If you like creamy fudge, this is it.
If you like dreamy fudge, this is it.
(what it is you dream about when you eat this fudge should be kept to yourself, please.)
If you like a sweet, milk chocolaty flavor in your fudge, this is it!
Oh, I sure do hope you like it.
Eat some when you wake up from your stress induced coma.
Bet you’ll feel better.
Then make some of this for dinner….
it has chicken, and vegetables.
and hardly any sugar,
sugar.
Creamy Dreamy Fudge
Time: 20 minutes + 1 hour to set up
Yield: one 9×13 pan (about 120 one inch pieces)
Recipe from my mom-in-law Jill Eskelson
4 C sugar
1 (12 ounce) can evaporated milk
1 C butter
2 large (4.4 ounce) Hershey Chocolate Candy Bars
1 12 oz package milk chocolate chips
1 7 oz jar marshmallow cream
1. Put the sugar, milk and butter into a large sauce pan.
2. Stir it all together over medium high heat. Bring it to a boil while you continue stirring. Once the mixture has reached a “hard boil” (this means it keeps boiling, even while you are stirring) continue cooking for 5 minutes while you stir.
3. Remove the pan from the heat. Stir in the Hershey Chocolate Bars, Chocolate Chips and Marshmallow Cream. Mix it well so that all the ingredients are well combined.
4. Pour the fudge into a buttered 9×13 pan.
5. Let the fudge set and cool for about 1 hour. After it has cooled down you can cover the pan with plastic wrap and store it in the fridge. It also freezes really well.
See how creamy and dreamy it looks!
Just a word of caution here.
Fudge dries out pretty quickly, so if you are planning to give this yummy confection away as a gift I suggest you wrap it up tight.
Like this, in some tin foil would be perfect!
Hi Jamie,
This fudge is sooo good, but mine didn’t never set. It ended up more of a mousse texture and consistency, than a firm fudge. I was baking too many things at once and have no idea where I went wrong…
Any clue what I might have done to make mousse instead of fudge? (It was still super delicious!)
Thanks! Alisha
Mine never set either. I’m not sure what I did wrong… Haven’t tried it yet either.
Jamie,
I’ve been reading all the posts about your MIL’s fudge and I’m so excited to try it. My Great Grandmother made the absolute best fudge and when she passed away 22 years ago we found all her recipes and made copies for Family members. Of course, I didn’t make one for myself ? and my mother can’t find hers since she has moved. I’m pretty sure she used the recipe off the back of the Old Hershey’s cans and just added her own extra ingredients, but it was So delicious (always walnuts for me). I’m hoping this tastes just like hers and brings back memories. Thanks for sharing ?
Have you ever put walnuts in it?
Hi there Aunt Joyce,
I haven’t ever tried to put walnuts in this particular fudge, but I think it would be great.
Love you,
~Jamie
Hey Jamie,
I remember coming across this recipe back in 2013; I made it and even though it didn’t set properly (I was a high school freshman at the time, and my baking was super clumsy), it was still so sweet and delicious. So delicious, in fact, that I would contemplate it every now and then even when I forgot where this recipe was on the interweb! 4 years later, I was desparately looking for this recipe for a holiday potluck. And now I’ve found it again! 🙂 I’ve used semi-sweet chips, a Ghirardelli 60% cacao bittersweet 4oz. bar, and half and half of a Hershey’s milk and special dark 7oz bars. (My measurements of the chocolate bar pieces were rather imprecise, but here’s to hoping that they may actually set this time!) I’ve added some instant espresso powder for enhanced chocolatey-ness, less than a teaspoon. It’s a really nice dark chocolate flavor for me, where some almonds or walnuts may have been very favorable. I’ll have to see how it’s received by my coworkers, But I definitely know that the friends that I’ll be gifting it to will love it!
Kind Regards,
Caspar
I made this recipe exactly and it still hasn’t set. I let it sit out for over and hour and I put it in the fridge about 30 minutes ago. It still isn’t hard enough to cut. How long is it supposed to take?
Hi Jamie, I made this fudge and although the taste was spot on the texture was not. I followed the recipe to the letter however mine didn’t set either after I took it out of the fridge. I cut it and went to take the pieces out with a slim spatula and it was all stuck to the bottom.
Add vanilla extract to ingredients
I was curious if you could use the Hershey’s Symphony bars w/toffee bits in place of the Hershey’s bars?