Is there a particular holiday treat that everyone in your family looks forward to?  For some, it might be the banana pudding that Aunt Bea makes.  For others, it might be the Apple Crumble Top Pie that your grandmother makes.  For my family, it’s fudge. 

My mom started the tradition more than 40 years ago, and we’ve only missed one year (no, it wasn’t this year). Our whole family loves sugar, chocolate, and food in general. Every year, there are always protests of “Oh, you shouldn’t have! I’ve been trying to lose weight!”

One year, when several of our relatives told us how hard they were working on losing weight before the holidays, we didn’t make the fudge.  We brought all of the necessary ingredients with us, just in case.  And sure enough…

“Where’s the fudge?” Came from the same relatives that told us they were trying so hard not to gain weight.

So now we make fudge, come rain or shine, protests or no protests.

I thought I would share the recipe, since it is such a family favorite.

Some of you might recognize this recipe, and with good reason.  It’s the Fantasy Fudge Recipe on Jet Puff Marshmallow Crème jars.  We do play with the size of the recipe (we have a LOT of relatives) and the type of nuts, but the core of the recipe is the same.

I have typed the recipe here, but I also will put a link that will create a Google Doc Copy, or a PDF version if you prefer.  The recipe fit on one standard printed page.

Fantasy Fudge Recipe

Time: 10-15 Minutes to Prep; 45 Minutes to Cook

Ingredients

Single Batch (makes 9 mini loaf pans with ½ Cup fudge each or 3 Pounds Total)	Double Batch (makes 18 mini loaf pans with ½ Cup fudge each or 6 Pounds total)
3 Cups White Granulated Sugar	6 Cups White Granulated Sugar
¾ Cups Margarine or Salted Butter (1 ½ Sticks)	1 ½ Cups Margarine or Salted Butter (3 Sticks)
⅔ Cups Evaporated Milk (½ of a 12 oz Can)	1 ⅓ Cups Evaporated Milk (12 oz can)
1 Pkg semi-sweet chocolate chips (12 oz)	2 Pkgs semi-sweet chocolate chips (24 oz)
1 small 7oz jar of Marshmallow Creme	1 large 13 oz jar of Marshmallow creme (or 2 7oz jars)
1 Cup chopped nuts (preferably pecans)	2 Cups chopped nuts
1 tsp. Vanilla extract	2 tsp. Vanilla extract
Crisco Shortening for greasing the pans (for both single and double batches)

Equipment Needed

5 quart pot

Large spoon

Measuring Cup & spoons

Aluminum pie pans or mini loaf pans (rectangular) x 9 or 18, depending on the batch size

Plastic wrap or gift bags for wrapping and sealing each pan.

*Rubber or Silicone Spatula is helpful

Directions

1. Lightly grease all of your aluminum pans.
2. Rub margarine or butter over the insides of a heavy 5 quart pot to keep fudge from sticking.
3. Combine sugar, margarine, and milk in the pot.
4. Bring to a full rolling boil, stirring constantly.
5. Continue boiling for 5 minutes over medium heat, stirring constantly to prevent scorching.
6. Remove from heat; stir in chocolate pieces until melted.
   1. *If doing a double batch, you may need to leave the heat on the lowest heat setting until the chocolate is melted.
7. Add vanilla and marshmallow cream; stir until well blended.
   1. If some family want fudge without nuts, go ahead and measure out ½ Cup fudge for each rectangular mini-loaf pan, or ⅔ – 1 Cup for a 8 inch pie pan.
8. Add Nuts; stir until well blended.
9. Measure out ½ Cup fudge for each rectangular mini-loaf pan, or ⅔-1 Cup for an 8 inch pie pan.

*Note: This takes 45 Minutes of Stirring.  It’s nice to have someone take turns!*

*Note 2: You can use regular mini marshmallows instead of marshmallow crème, it just takes longer to melt and blend.

What is your family favorite recipe for the holidays? Let me know in the comments, and if you have a recipe you’d like to share, I’d love to try some new recipes!