Gene’s Chocolate Fudge

Just made a batch of Gene’s special fudge recipe which was one of the few things he enjoyed making.  He did the cooking;  I did all of the shopping, measuring out the ingredients and of course the dishes.  This fudge was expected from family and friends every holiday season, especially for Gingerbread weekend.  I first posted this recipe last year and I finally decided to make it for the first time in 2012…Gene would be happy with the results 🙂

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Gene's Chocolate Fudge

  • 2 cups sugar
  • 3 tbsp. butter
  • 1/2 tsp. salt
  • 1 cup undiluted evaporated milk
  • 2 cups miniature marshmallows
  • 1-1/2 cups semi-sweet chocolate bits
  • 2/3 cup walnuts, chopped (optional)
  • 1/2 tsp. vanilla

Melt butter in a medium saucepan and add the sugar, salt and evaporated milk.  Bring to a rolling boil over medium heat, stirring constantly.  Continue cooking while stirring for 5 minutes (on our gas stove it is about 5-1/2 minutes).

Remove from heat and add marshmallows, semi-sweet chocolate bits, nuts and vanilla.  Stir until marshmallows and chocolate are melted.  Pour into a buttered 8-inch square pan.  Cool thoroughly before cutting into squares.

Recipe by cooking with aunt juju   https://cookingwithauntjuju.com/2011/11/18/genes-chocolate-fudge/  

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Gene’s fudge on the upper right along with  Mom’s Christmas Sugar Cookies on the lower left.  There are also some cookies from my recipe Gingerbread Men Two Ways on the lower right.

Fudge, Gingerbread Men

Gene and I had talked about giving a nice gingerbread cookie cutter filled with his fudge as gifts.  I finally did it this year  (2013) 🙂

Use your favorite fudge recipe or please use Gene’s above as it is verrrryyy good!  Tear off a big piece of aluminum foil and scrunch it all around the cookie cutter as tight as you can.  The idea is not to let any fudge leak through.  Place on a piece of wax paper lined baking sheet.  Lightly brush the inside of the cookie cutter with butter as well as the inside.  Carefully pour your fudge into each cutter and allow to cool thoroughly.  I have used gingerbread men cutters but you can use any size or cookie cutter you wish.

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Once the fudge has hardened, carefully decorate with designs of your choice.  Place in 4×9-inch plastic bags and tie with a pretty, seasonal ribbon.

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