Homemade Fudge Recipe

My nanny - Betty, who was just like a grandmother to me, use to make this fudge when I was little and the taste of it alone brings back so many fond childhood memories. I can still see Betty (or Beb as I so affectionately called her) sitting in the kitchen stirring a batch of hot fudge over the stove top... it didn't have to be a special holiday or occasion either, she would just randomly whip up this homemade chocolatey goodness for all of us kids. Beb helped raised me from the time I was brought home from the hospital and remained in my life even after my parents no longer needed her childcare services. Both of my grandmothers lived out of state so in many ways she filled in the gaps. Still to this day my mother will say how grateful she was to have her around. Beb is no longer with us, I believe she's gone on to a much better place, but I'll never forget that special lady who always had so much love for me and my siblings and often showed us that love through her cooking.

I made her fudge over the holidays for my husband's extended family and it touched me deeply when his cousin looked at me and said, 'you know, this might be the closest thing I've had to my grandmother's fudge since she passed.' Recipes like this one, like the memories we have of those who lovingly prepared them, must be preserved so it's my heart's desire to share this with our readers!

• 3 cups of sugar
• 2/3 cups of cocoa
• 1 & 1/2 cups milk
• dash of salt
• 1 stick of butter
• 1 tsp of vanilla
• candy thermometer (don't attempt without one)

Place the first four ingredients in a large heavy pot and blend together with a wire whisk over medium heat. Insert a candy thermometer to the side of your pot, stirring often until mixture comes to a boil. Turn your heat down to low and continue cooking (whisking frequently) until the candy thermometer reaches the 'softball' stage which should be listed on your thermometer. And be patient because this will take some time… maybe around 45 minutes.
 

At this point, the fudge is beginning to set up and thicken. Have your stick of butter (best if it's at room temperature) ready to beat into the mixture… and you'll want to do this as quickly as possible. Lastly blend in the vanilla. While still hot, pour the mixture into a casserole dish lined with parchment paper where it can cool. And I find it easier to cut into squares before it cools completely…. keeps the fudge from breaking if still a little warm.

Hope you enjoy!
 

Catherine