When I was growing up, my mom made the same treats for the neighbors every holiday season – plenty of homemade, hand-wrapped caramels, butterscotch bars, and ALWAYS a few batches Aunt Fern’s Fudge. I don’t remember when I heard the story of our fudge recipe, but it was never just fudge in my mind – it was Aunt Fern’s Fudge.
My grandpa’s sister, Fern, was known in the family (and probably the neighborhood, too) for her excellent fudge, and her recipe was carefully guarded. As many times as people asked her to share the recipe, she refused.
The story that I heard went something like this: My Grandma was talking with Fern’s sister, lamenting the fact that she couldn’t get the fudge recipe from Fern. Her sister said, “Oh, I have that recipe, too. You’re welcome to it.”
And that’s how the rest of the family started making Aunt Fern’s Fudge.
Despite the fact that I grew up eating this fudge, I’ve only made it a handful of times myself. This year, I decided I needed to bring this old holiday tradition back into circulation.
I’ve noticed a lot of easy fudge recipes out there (I’ve made some myself and have nothing against them)….however, if you’re hoping for something stand-out with old-fashioned goodness, then this is the fudge for you!
Aunt Fern’s Famous Fudge Recipe
- 4½ cups sugar
- 1 can evaporated milk
- ¼ teaspoon salt
- ½ cup butter
- 12 oz package of semi-sweet chocolate chips
- 1 pint jar marshmallow creme
- 1 large (4 oz) Ghirardelli chocolate bar (I used semi-sweet)
- 2 cups walnuts (optional)
- In a large pot, add sugar, milk, salt, and butter and bring to a boil. Cook, stirring constantly, for 6 minutes.
- Have ready in a large mixing bowl the chocolate chips, marshmallow creme, and Ghirardelli bar, broken into small pieces. Pour hot mixture on top of the chocolate and marshmallow and mix until the chocolate is melted and fully combined. Add nuts if desired.
- Pour hot fudge into a 9x13 pan and let cool completely.
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