See's Fudge

When I saw this recipe in Grandma's box, I knew the window for testing it would be short. The test had to take place during the holidays because that was when we used to eat this fudge. Grandma or my mom would make a batch, and they would shape it into logs and wrap them in tinfoil. It kept for a long time that way in the fridge, and we brought it out when people came to visit or when we were working on the puzzle. My dad was the biggest fan of the fudge, and I had fond memories too. I'm not sure then why this tradition didn't follow me into adulthood. Maybe because this recipe makes a LOT, and my dad wasn't around to help polish it off.  

Since it had been so long since I'd tasted it, I looked forward to the test, but before starting I did some googling to find out if this was an actual recipe for See's Fudge. It turned out that there were several different versions on the internet, some claiming to be authentic recipes, even though they varied from one another.  This, then, is Grandma's version of the famous recipe. 

How to make Grandma's version of See's Fudge

The first thing the recipe said to do was put the chocolate chips, marshmallow creme, and chopped nuts in a large bowl. Knowing the chocolate could make or break the fudge, I chose a high-quality brand.  

I then decided to diverge from Grandma's recipe. Not by much. Just enough to toast the nuts in a skillet for a few minutes, something the recipe didn't say to do. 

I then remembered a mini-class on fudge I attended long ago. The person who taught the class had worked at the BYU Bookstore, which is locally known for its delicious fudge. She used a similar recipe to Grandma's then divided the batch into portions and added different mix-ins. What the heck, I thought. I'll try that, too. So, I chopped up some Peppermint Jojos and pulled some mini marshmallows from the pantry for Rocky Road.   

I also decided to leave a portion plain. We were bringing the fudge to an event the next day, and I thought a nut-free version would be a good option to have.  

Next, I prepared the pans. Since I was doing three different versions, I sprayed three pans and lined them with parchment paper so the fudge would be easy to remove. This, too, ran contrary to what Grandma did. She formed hers into logs, but I couldn't remember exactly how.   

My mix-ins and pans ready, I turned my attention to the next step, which was to add the sugar, butter, evaporated milk, and salt to a pot.

Here was where things went wrong. Ignoring (or forgetting) the instructions to stir continuously, I brought the mixture to a boil, set the timer for eight minutes, then walked away to work on another project. Bad idea. 

Let this be a lesson: when Grandma says, "Stir continuously," she means it. I started over, adding the ingredients to a different pot because the first one needed to soak. I brought this mixture to a boil and cooked it for eight minutes, stirring all the while. For curiosity's sake, I tested the temperature at this point and found it be to 228 degrees. I quickly poured the hot mixture over the chocolate chips and marshmallow creme then stirred vigorously with a wooden spoon. 

At first, it didn't seem like it would come together, but soon everything melded into a smooth and glossy mass. 

I had to act quickly after that, so picture-taking didn't happen. I separated the fudge into three different portions, added two of them to the mix-ins, and spread each in a pan. The result of all that hustling was three pans of differently flavored fudge. 

My one regret was the Rocky Road. Because the fudge was still quite warm when I mixed it with the toasted nuts and mini marshmallows, the latter mostly disintegrated, leaving only a few streaks to show what flavor it was supposed to be. I let it cool and cut it into small pieces. 

The Verdict

Yum. That's all that needs to be said, and yet, I'll say more. Each variation was special in its own way. The Jojos added a delicious peppermint flavor and an addicting crunchy texture. Many people seemed to agree because the Jojo version was the first to disappear from the gathering. People didn't seem to mind that it was a bit drier than the others. Rocky Road was a favorite with my brother and mother, who love nuts. I do, too, so I wasn't sure if the plain version would excite me. However, without mix-ins, its creamy texture and rich chocolate flavor shone through.  

An old Christmas tradition might just have been reborn.    

If you want in on the fudge fest, click the arrow at the top right corner of the recipe to download or print it out. Enjoy!