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.