Christmas Keepsake Fudge | The Cupboard Drawer Recipe Book

While I don’t know the origins of this reicipe title, (Once you put this out on the table it’s pretty hard to keep any around); I do know a bit about the origins of fudge. It seems it is an American invention that dates back to 1886. When an unknown woman was trying to make Fondant or Caramels and accidentally allowed the sugar to re-crystallize “Oh Fudge!”, hence the name.

What is known is that Ms Emelyn Battersby Hartridge, a student at Vassar College got a the recipe from the cousin of a friend at school and she made a 30lb batch to sell at .40 cents per pound at a fund raising auction for the school. You can find out more about this at theNibble.com . The first recipe had only four ingredients but was difficult to do correctly at the time, variations that made it a bit simpler included using corn syrup and or marshmallows.

I like to dust the top of this fudge with a bit of confectioners sugar just before serving to give it a winter look. Sometimes I use candied pecans to top each piece ( add these just before chilling, but caution you tend to make cut bigger squares when you do this). If you want to get the kids involved use some commercial cookie decorating icing kits (whats a little more sugar with your sugar eh!)and add holly leaves with some cinnamon candy berries. So if you choose to do it the real old fashioned way, or with this more modern recipe either way, Do Enjoy!

¾ Cup Evaporated Milk

1 jar (8 oz) Marshmallow Cream

¼ Cup Butter

1 ½ Cup Granulated Sugar

¼ Tsp Salt

2 pkg (6 oz each) Semi Sweet Chocolate Morsels

1 tsp Vanilla

½ Cup Chopped Nuts (Optional, walnuts or pecans are best)

1. Prepare a greased 7 X 7 inch baking pan, for this recipe I like to go Old School and use butter to grease the pan; set aside.
2. In a saucepan, combine the evaporated milk, marshmallow cream, butter, sugar, and salt. Bring to a full boil stirring constantly; boil 5 minutes over moderate heat, stirring constantly.
3. Add Chocolate and vanilla, stirring until smooth, add nuts if desired.
4. Turn into the prepared pan and allow to cool. Cut into 1 inch squares.

Yield 49 Pieces

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