Homemade Fudge

Growing up, it was an annual tradition to make homemade fudge with my mom using the wooden spoon my Great Grandpa Sonderman made by hand decades ago. I would stand on a chair next to the counter and unwrap the individual pieces of the Bakers Chocolate as my mom stirred all the ingredients together and as I got older, she started to let me stir the pan as well.


Unfortunately, a several years back, the old trustworthy wooden spoon broke but my mom and I continued to make our fudge together. After I got married and moved from Ohio to Connecticut, I continued on with the tradition of making homemade fudge.

This year, I let our daughter, Leah join in on the fun. She stood up on a chair next to the counter and unwrapped the Baker's Chocolate for me and watched as I stirred the pan. Our youngest son, Aiden decided to join us long enough to lick the seal off the marshmallow fluff jar, LOL!

• 3 cups sugar
• 3/4 cup (1 1/2 sticks) butter
• 1 can (15 oz) evaporated milk
• 1 1/2 package (12 squares) Baker's Semi-Sweet Chocolate
• 1 jar (7 oz) Marshmallow Fluff (we always use the Jet-Puffed brand)
• 1 teaspoon vanilla
• 1 cup chopped walnuts (optional)

Line 9 inch pan with foil (we actually use the disposable tin pans). Bring sugar, butter, and evaporated milk to a full rolling boil in large sauce pan on medium heat, stirring constantly. Boil for 4 minutes or until 234 degrees on candy thermometer, still stirring continuously, being careful not to scorch the bottom of the pan (I've done it a few times over the years!) Remove from heat.

Add chocolate and marshmallow fluff; stir until melted. Stir in vanilla and nuts.

Pour into pan. Cool completely and enjoy :)

*update, I tried using a different brand of fluff to make a second batch and it didn't turn out right! The other brand of fluff must have a different consistency to it!!