Grandma Baker's MOST Perfect Fudge...no other recipe compares!

I'm going to have to apologize for the fact that I'm a total FUDGE SNOB here, but folks, I just have to say it: this here is the one and only fudge recipe worth making. 

Passed down from my Great Grandmother Baker, I grew up eating this fudge and watching my mother and grandmother work themselves into a frenzy every single Christmas over this fudge recipe. Of all the exciting things we do during Christmas time, nothing works us up quite like making a batch of fudge, you'll see why later. It's intense, folks. And I'm sharing this with you today because, in a way, I feel morally responsible to share with you what GOOD fudge is.

I grew up knowing that this was true fudge, but it wasn't until I was an adult that I realized that others have a different idea of what Christmas fudge is. It was when a co-worker brought in her fudge, claiming it was the "best fudge ever" and I enthusiastically tried some, expecting creamy chocolatey goodness. I nearly spit it out, it was disgustingly sweet and too gritty to chew. Fudge snob here!

If there are two things good fudge should NOT be it's:
1. Gritty. If your fudge always feels like you're biting down on sugar crystals when you eat it, go grab a lighter and burn the recipe card right now. Do it.
2. Sickeningly sweet. Most "other" fudges are guilty of this, like over-sweetened dark chocolate. It's usually also very dark in color. I merely smell it and I've already had enough. Yuck.

Here's the thing about Grandma Baker's fudge: 

It's dreamy creamy!

It's NEVER gritty {when cooked right}.

It's a lovely soft brown color, 

and the salt in the recipe helps ensure that it's not overly sweet. 

Really, this stuff is dangerous. 

Now, this recipe could very well have been found in a magazine or cookbook back in the 1920's when Grandma Baker was making it, I in no way mean to imply that this recipe is exclusive to my family. You could very well be making the same fudge {and I hope for your sake that you have been!} But if you've been making a recipe that calls for 3-4 ingredients, no marshmallow creme, claims to be quick and easy or--worst of all--using one of those dreaded fudge KITS they sell in stores this time of year---PLEASE! I implore you! Stop!

Good fudge is worth the time to make right, just trust me here. 

Yes, I am a total fudge snob. Hate me if you must. But I was raised on the good stuff. I've come to realize that most people guilty of fudge abuse just don't know any better. They never knew what good fudge could be!

Now, who is up to the challenge? 
Who wants to really live!?
Do not fear the unknown, young raccoon. If you follow my instructions you will be alright.
So here we go...

I have 3 must follow rules. Not tips, RULES.

1. You must never attempt to make this fudge alone. It is not a one-man job. You need your husband around or a friend who can help you BEAT THE LIVING DAYLIGHTS out of this fudge near the end. Trust me.

2. You must prepare all ingredients in advance. Pre-measure and have everything ready to go, because when you're ready to go, you have to GO. Like, NOW. Fudge doesn't wait around for anyone. When it's done, it's done. Additionally, you should empty the entire jar of marshmallow creme out onto a lightly buttered plate BEFORE starting this recipe. When you're ready to add it in, you will NOT have time to scrape it out of the jar.

3. You MUST use Jet Puffed Marshmallow Creme. No exceptions. No other "marshmallow creme" will do. No sir, no way.

 

First, we're going to combine 1 stick of butter, 4 cups of sugar, one 12 oz. can of evaporated milk, and 1 T. flour in a large pot and heat it over medium or slightly higher--stirring constantly and swiftly. This mixture will scorch easily, your mission is not to let that happen. I like to make a figure 8 pattern around the pot. Stir, again, constantly and quickly. This will take a while...

Eventually, the mixture will reach a boil, at this point you have another 10-15 minutes of brisk stirring until it reaches soft ball stage. Keep stirring!

NOTE: My photo shows a candy thermometer because I was curious after seeing a "Soft Ball Stage" temperature mark on it. I was, however, wise enough to know to follow my Grandmother Baker's method instead of relying on a candy thermometer. My fudge reached soft ball stage a good 25 degrees before the thermometer would have said. I would have ruined this batch if I'd relied on the thermometer. I've since learned that altitude has a lot to do with this--so it's best for all of us to stick to the tried and true method, sans thermometer.

So, how do you test the soft ball stage? This is tricky, but it must be done. (Just remember folks, this is show stopping fudge. I received raving compliments on this fudge as recently as last night. It's worth it.)

This is really the only reliable soft ball test: You need a glass of ice water handy, large enough to stick your whole hand into. After the fudge has been cooking 10-15 minutes, you'll notice slight changes. The mixture starts to get a frothy look to it, it starts to lose a little bit of it's opaqueness.   Waste no time here, if you think it might be even close to ready, drizzle a tad of the fudge into the ice water and try and form it into a ball with your fingers (KEEP STIRRING!) It should form a good soft ball--think softened Tootsie Roll texture. You can even pop it into your mouth, if it's nice and chewy, you're good. If it's like a hard Tootsie Roll, you overcooked it. Bummer. If it doesn't really want to form into a ball yet, no go. Test it in another minute or so. If it DOES form a nice soft ball--then it's time to GO GO GO!

Remember to have your ingredients at the ready for this very moment. Start shouting to your partner that it's time, but please be careful with the molten sugar.

Time out for two variations:
1. We like to add 1 cup of chopped walnuts to ours.
2. Add 1 cup of peanut butter for delicious peanut butter fudge!

But back to crunch time, here we go:

1. Remove pot from heat, keep stirring! The time is now!
2. Have helper dump in 12 oz. semi-sweet chocolate chips first (keep stirring like lightning!) as well as 1 t. salt, 4 t. vanilla extract, the walnuts or peanut butter (optional), and lastly the marshmallow creme.
3. Shout at each other excitedly, you literally have seconds here to work as one of you--

WHIPS THE CRAP 

--out of the fudge. I mean, stirring more furiously than you could ever imagine. It's not easy, because it's going to start thickening and setting up here. Stir it quickly and thoroughly as possible, it should get a nice glossy sheen.

 

4. Quickly pour into a lightly buttered pan. Remember, the pan is still HOT at this point, one person holds the pan up, the other person scrapes the fudge (which will already be starting to set up) into the pan. Spread it quickly and hope for the best!

{As you can imagine, this process was pretty difficult to get good photographs of.}

 

At this point, pat yourselves on the back, take a moment to catch your breath, and crack open a beer, and fight over who gets to lick the spoon. Go on, you deserve it.

Let it cool thoroughly before cutting into it...this is the moment of truth!

{Always keep the fudge covered with plastic wrap or your beautiful batch will dry out.}

Remember, dear students of mine:

Good fudge is soft but not too soft.

Good fudge is never gritty.

Good fudge is not as dark as dark chocolate.

Good fudge is not overly-sweet. 

Good fudge is creamy and dreamy and to die for. 

Good fudge should not be "easy" or made in minutes. 

Still don't believe me? Don't you dare reach for one of those kits! No student of mine ! ::shakes fist::

My mom gets threats every year from her out-of-state friends in case she doesn't deliver the goods. True story.


Look, I'm all for the easy, simple things in life. Fudge, my friends, is not something you should cut corners on. Just trust me.

Enjoy!

XO,
Heather
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Grandma Baker's Most Perfect Fudge

Ingredients:
4 c. sugar
1 T. flour
1 (12 oz) can evaporated milk
1 stick butter
1 t. salt
1 (12 oz) bag semi-sweet chocolate chips
1 large jar JET PUFFED ONLY Marshmallow Creme
4 t. vanilla
1 c. chopped walnuts (optional)

Variation -- Peanut butter fudge
1 c. peanut butter

Directions:
Put sugar, butter, milk, and flour into large pot and cook on medium or slightly higher, stirring briskly and constantly. Once mixture reaches a boil, cook approximately 10-15 minutes until it reaches the soft ball stage. Remove from heat and quickly add remaining ingredients. Beat together quickly, pour into lightly buttered dish and cool.

Tips Rules:
- Prepare all ingredients in advance and scoop out marshmallow creme onto buttered plate in advance.
- Never attempt to make this alone.
- Don't be a cheapo. Buy the good stuff only: Jet Puffed Marshmallow Creme.
- Gritty fudge is due to either under cooking the sugar, overcooking the sugar, or not using a stabilizing ingredient such as corn syrup or--in this recipe's case--marshmallow creme!