Momma's Fudge

My momma is a fudge connoisseur. Everywhere she goes, she has to try the local specialty fudge to see if it's as good or better than hers. More often than not, those other fudges are grainy, hard, crumbly, or not chocolate-y enough. But momma's fudge is creamy, rich, and smooth. It's firm. It tastes like chocolate. It's quite possibly the best fudge I've ever had...and it's definitely the best momma has ever had.

You can use a variety of chocolate in this recipe. I usually use chocolate chips (preferably Ghiradelli) and some other decent quality milk chocolate, but we've also used generic brand chocolate chips with a Hershey bar. It's best eaten at room temperature (and easiest to cut) or maybe right out of the pot when it's still so warm it burns your finger a little. Make it and share with your neighbors--wrap it up in parchment and then brown paper and tie it up with string.

Momma's Fudge
Recipe from Kelly's Momma
Pictures by Kelly

1 cup butter
4 1/2 cups sugar
1 12 oz can evaporated milk
2 bags semi sweet chocolate chips (24 oz)
3 oz milk chocolate
8 oz marshmallow creme (fluff)
2 teaspoons vanilla

1. In a large heavy saucepan on medium heat, melt the butter. Add evaporated milk and sugar and bring to a boil, stirring constantly. Boil for 5 minutes, stirring constantly, and remove from heat.
2. Add vanilla, marshmallow creme, chocolate chips and milk chocolate, and stir until chocolate and creme have melted and everything is well blended.
3. Pour into a 9 x 13 inch pan lined with parchment paper. Bring to room temperature (about 1 hour) and chill about 4 hours.