Fantastic Fudge

When my mom was my age, my grandmother used to give out fudge to friends and neighbors for Christmas.  She would make individual tins and wrap them for teacher and service gifts as well.  Over the years she made many different varieties, but this was her go-to recipe for classic chocolate fudge.  It cooks very quickly, so you can make many batches in an afternoon.

Candy making of any kind can be a bit tricky, so don't get frustrated if it doesn't turn out perfect the first time.  My mom ruined 3 batches before she finally got the hang of it, but that is another story!

Grandma's Christmas Fudge

2 1/2 cups sugar

1/4 cup butter, plus extra for greasing pan

1 (5oz.) can evaporated milk

1 (7oz.) jar marshmallow fluff

3/4 tsp. salt

3/4 tsp. vanilla

1 (12oz.) package chocolate chips

Generously grease a 9 inch square pan or dish*; set aside.  In a large saucepan, combine sugar, butter, milk, fluff, and salt.  Bring mixture to a soft boil over medium heat, stirring for 5 minutes.   You will notice traces of caramel color when stirring. This should bring the candy to the soft ball stage (235-245 degrees Fahrenheit on a candy thermometer).  Remove from heat and stir in chocolate chips and then vanilla, stirring only until combined. (Over handling will change the texture of your fudge!).  Pour into prepared pan before it begins to cool.

*Note:  If you are making small tins to give out, you can pour directly into tins when ready.

If you want to decorate the top of your fudge right after it has been poured in the pan/tin,  you can top it with m&ms, nuts, or sprinkles!