Remarkable Fudge ~ Gluten-Free

This recipe has got to be my all-time Holiday favorite. I remember eating piece after piece of this when I was a kid. My Grandmother (Dad’s Mom) made this (and a lot of it) each Holiday season. I finally asked for the recipe last winter and started to make it myself. I was a little intimidated by the fact that I needed to use a candy thermometer. I didn’t have one, so I used an instant read meat thermometer. That didn’t work so well. The pan of hot bubbly goodness was too hot to hold the thermometer over to see it reach the desired 236 degrees or “soft-ball stage”. As you can probably tell, a candy maker I am not. LOL! This year I used a different thermometer, still a meat thermometer, but it is one of those that you can place in and run the wire outside of the oven and it fit nicely in the pan, without my holding it there, and then I set the temperature alarm to go off when it hit 236. Much easier.

Remarkable Fudge (Grandma Turner)

4 cups sugar
1 cup butter (1/2 pound)
1 ½ cups evaporated milk

Cook above in buttered, heavy 3 qt saucepan to soft-ball stage (236 degrees) stirring frequently. Add:

1 12 oz bag milk chocolate morsels.
1 pt. Marshmallow crème (2 small containers, 7 oz each)
1 tsp vanilla
1 cup walnuts or pecans (I omitted)

Beat until well blended. Pour into 13 x 9.5 inch glass baking dish. Score while warm, cut when firm. I freeze some of this and then keep the remainder in the fridge b/c I like it best cold.

Pair this with the Peanut Butter Fudge that I made last week and what more do you need?

Fudgilicous!

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