In planning for all my holiday baking and candy making I went through my Mom’s recipe clipping notebooks over and over again. And I found her fudge recipe.
Before finding this I had gone through my own recipe clipping notebooks and found the Never Fail Fudge Recipe by Eagle Brand Condensed Milk. So which should I make this fine day? I have a meat thermometer but not a candy one. My digital one is not working properly because it needs a new battery and I am very poor at replacing those itty-bitty round batteries.To my recollection Mom did not have a candy thermometer but would test the heat of the candy mixture by putting it in a cup of cold water. She successfully made fudge, divinity, fondant, and other candies with this tried and true method.
I choose to go with the Never Fail Fudge adding my own touches:
- 2 cups semi-sweet chocolate chips and 1 cup espresso flavored chips
- 1 14-oz can sweetened condensed milk
- 1 teaspoon espresso powder (I am not sure if this will enhance the chocolate flavor or add to the coffee flavor of the espresso chips)
- pinch of salt
- 1/2 cups walnuts
- 1 1/2 teaspoon vanilla (I always wonder why vanilla extract is added to chocolate recipes.)
Melt chips with milk and salt over low heat. When melted remove from heat and stir in walnuts and vanilla.
Have your pan prepared as this “fudges” up quite quickly. You want to line your pan with foil so you can pull the set fudge out easily to cut.
My daughter has the “fudge pot” that my Mom used. I used that pot making Kraft Macaroni and Cheese (yes, from the box with the powdered cheese!) when bringing up my kids. The best part of my Mom making fudge was that we kids (there were four of us) got to scrape the pan and lick the spoon! Ahh, I did not have any little ones here so I had to refrain from scraping the pan spotless and nibbling too much!
Chill in the fridge for two hours and then there is fudge in the house!
I will leave you with one of the inspirational clippings Mom put in her notebooks. See, she speaks and teaches us even now!