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My original plan was twelve days of cookies, but when I think back to the memories of Christmas’s past, my grandmother’s cookies trays were filled with not only baked goodies but also pieces of my mom’s chocolate and peanut butter fudge.  I will be sharing the peanut butter recipe in a few days.

There are many versions of chocolate fudge out there, I have tried a few, but my favorite is mom’s, I have the most success with her recipe. In her cookbook, it is called Chocolate Fudge-Mamie Eisenhower.  However after a google search, examining many of the Mamie Eisenhower fudge recipes available, mom’s has a few variations from the others. The biggest difference, the recipe I have uses only one type of chocolate instead of two like the other versions call for.

One of the favorite things about my mom’s cookbook are the special footnotes she had placed by some of the recipes.  It brings back memories of  family dinners and holiday’s past.  As I was making this batch, I could see it so clearly, like it was yesterday, my mom and dad standing side by side, working together in the kitchen.  While making this recent batch I learned the reason why my dad was probably there to assist her. As I was getting ready to transfer my hot fudge into the pan to cool, it was quite heavy and I had to call my husband to help me. For some reason, this simple process made me feel closer to my parents.

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Now to make the Chocolate Fudge…..

Before I start cooking, I prepare my cooling pan by greasing a pan with butter.

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Next combine sugar, butter, and milk in a large saucepan.  Cooking over moderate heat, bring it to a boil and let boil stirring constantly for 7 minutes

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Remove from heat, add in remaining ingredient until all mixed and dissolved

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Pour into your buttered pan and chill until firm

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Chocolate Fudge-Mamie Eisenhower

Makes about 5 pounds

4 ½ cups white sugar

1 can evaporated milk

1-pint marshmallow fluff

½ lb butter or margarine

18 ounces semi-sweet chocolate chips

2 cups chopped walnuts (optional)

Combine sugar, milk, and butter in a saucepan.  Cook over moderate heat, stirring constantly. Once mixture comes to a boil, let it boil for 7 minutes.  Remove from heat and immediately add chocolate chips and marshmallow fluff and nuts.  Stir mixture until fluff dissolves.  Pour into buttered pan and chill until firm

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