Shaping a Genesis week from the chaos of my life
“During World War II, one year at Christmas, one of the large candy houses had trouble meeting the demand because of sugar rationing. So they released this recipe to the public so people could make their own fudge at home with their own sugar rations. My Mom got this recipe and this is the fudge I grew up with — I have never known it to turn out less than perfect. My mom — my family! — lived in San Francisco during the latter years of the war, so it is entirely likely that this is a See’s Candy recipe! It’s been in my family for over 65 years. Enjoy!”
This recipe makes about 5 pounds of decadent fudge.
Put chocolate chips, butter and vanilla in large mixing bowl, set aside.
Bring milk and sugar to a rolling boil on medium heat in a large pan, stirring occasionally. When it reaches a rolling boil, time it for 6 1/2 minutes, stirring constantly.
Note: Amy suggested a temperature of 248F/120C on a candy thermometer but I needed to cook the fudge for double the time to get it there. Instead, I stopped cooking when flecks of caramelization started showing in the milk–about ten minutes, 225F. I wonder if the difference in altitude between her place and mine is a factor?
Pour the milk and sugar syrup mixture over the contents of the mixing bowl. Stir constantly until butter is completely melted, and the fudge is smooth and isn’t shiny. Add nuts if desired.
A 9×12 baking dish will hold the whole batch (either butter the dish or line with parchment paper first). Or, pour into smaller containers to share.