If you are from the West Coast you know all about SEE’s candy. Anything with the simple See’s label is going to be absolutely amazing from their caramel lollipops, melt in your mouth Almond Rocca, or creamy pieces of fudge.
Well, the great news is you don’t have to go to a See’s candy store to get this tantalizing Christmas classic. You can make this foolproof fudge in your own kitchen. And if your family is anything like mine, this will be one of the Christmas standards everyone will love.
The secret to this treat’s success? It is in the boiling!
Letting the evaporated milk and sugar boil while being stirred for 7 minutes ensures that your fudge will be the creamy texture people appreciate in a well-crafted fudge. I use good quality semi-sweet chocolate chips, real vanilla, and butter, but how you dress it up from there is totally up to you.
Our kids LOVE the tart taste of craisins paired with the semi-sweetness of the chocolate, some people love adding pecans, almonds, or walnuts. Your choice, in fact, I might add a little cinnamon next year as a nod to our daughter’s love for Mexican Hot Chocolate. OK, I might not be able to wait that long!
What are a few of your families Christmas baking standards?
I would love to have a few of you share your favorite recipe with me!
- 3 small packages of semi-sweet chocolate chips.
- 1 cube of butter – cut up into small pats
- 2 tsp. vanilla
- 300 mini marshmallows- which you can have a youngster who is anxious to help count out for you- or – 3 cups- whichever works best for the mom who usually has several things going on at the same time, so having a kiddo preoccupied with marshmallow counting can be a good thing.. just make sure you have extra on hand for any marshmallow tasting.
- 4 1/2 cups sugar
- 1 can of evaporated milk
- 2 cups walnuts, pecans, or almonds
- and/or 2 cups Craisins.
- OR 1 cup of nuts and Craisins.
- Mix choc chips, butter vanilla and marshmallows, craisins and walnuts in a large bowl and set aside.
- Stir evaporated milk and sugar together in a medium sauce pan. Over medium heat, stir until mixture beings to boil. Turn down heat and continue to boil for 7 minutes. This is what makes the fudge so creamy!
- When the seven minutes is up, stir hot liquid into bowl of ingredients and stir until marshmallows and chocolate is melted. Pour into a lightly buttered cookie sheet or 9X13, depending on how think you want your fudge to be.
- When the fudge is cooled, score with a paring knife. Cover and let it set for 24 hours. Then dish it up. This is really rich fudge so smaller squares is a good thing.