Fabulous Fudge

I don't have a professional lighting crew or even a high tech camera but this is my super delicious fudge.  This dessert has been made in my family since I was young and is a recipe that was Mamie Eisenhower's family fudge recipe.  I enjoy it greatly and it is a memory that I cherish from making this with both my grandmother and my mother.  Three generations of ladies in my family have had a hand in preparing this for previous family holiday gatherings.  My husband loves fudge and agreed to be the "official taste tester" for this round.

Finished fudge already starting to cool

Prepare in advance a jelly roll pan by either buttering it or line it with parchment paper as I did above.  This allows the fudge to cool but to be easily lifted from the pan.

Mix and boil for 6 minutes: 4.5 cups white sugar, pinch of salt, 2 Tbsp butter and 1 tall can of Pet Evaporated Milk (make sure to shake this can of milk very well before opening).

Use a large enough pot to have room to boil.

Stir the mixture constantly and watch for it to try and boil over.  Turn down the heat if it is getting close.

In a large heat proof combine: 12 ounces of chocolate chips, 12 ounces Baker's German chocolate, 1 pint jar marshmallow cream and 2 cups finely ground nuts.  I prefer and have always used Black Walnuts that were grown and picked on our farm.

Break all chocolate into small pieces to allow it to melt quickly.

As soon as the heated mixture has boiled, pour it into the chocolate mixture and begin to work it quickly. Stir fast with a large silicone spatula to allow the chocolate to melt and then immediately pour into the prepared pan and work quickly to smooth it out.  The faster you can work the mixture before it cools, the glossier and more silkily the fudge will look when it has cooled.  

Stir quickly!!

I place the pan in the fridge to finish cooling and then cut into bite sized pieces of about 1 inch square.  Store in containers in the fridge for maximum freshness.  Enjoy!

Ready for my closeup!