This is my Great Aunt Myrna’s fudge recipe. It has been served at Christmas parties in my family since time immemorial. Sweet, decadent, and utterly addictive. I offer my favorite version here with cherries and toasted pecans.
Aunt Myrna’s Fudge
This is my Great Aunt Myrna’s fudge recipe. It has been served at Christmas parties in my family since time immemorial. Sweet, decadent, and utterly addictive. I offer my favorite version herewith cherries and toasted pecans.
Servings: 96
Calories: 64kcal
Cost: $10
Equipment
- medium sauce pan
- 2x 9" foil cake pan
- Candy or Digital Thermometer (reads to at least 234 degrees F)
Ingredients
- 3 cups sugar
- 3/4 cup unsalted butter
- 5 ounces evaporated milk
- 12 ounces semi sweet chocolate chips
- 7 ounces marshmallow creme marshmallow fluff
- 1 tsp vanilla extract
- 6 ounces maraschino cherries lightly chopped or halved
- 6 ounces toasted pecans chopped
Instructions
- Melt butter in a medium sized sauce pan over medium heat.
- Add sugar, and evaporated milk, stir until well blended.
- Raise the heat to bring the mixture to a boil.
- Stir well during this time to avoid hot spots.
- Heat mixture until you reach 234F is reached on candy or digital thermometer.
- IMMEDIATELY remove sauce pan from heat, add chocolate vanilla and marshmallow fluff.
- BE VERY CAREFUL THIS MIXTURE IS VERY HOT!
- Stir vigorously until well blended to prevent large crystals from forming.
- Add Cherries and pecans if desired.
- Pour into pan, allow to cool one hour and enjoy.
- Optionally, you can sprinkle a little kosher or pretzel salt on top of the fudge as it cools for extra decadence.
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