I am so excited to share this recipe with you today. And it’s not even mine!
A couple of months ago I had the pleasure of meeting Stacey Little – a new, and definitely treasured, friend. Stacey is the author of the very popular food blog, Southern Bite, and, as of today, the author of his first cookbook!
I was lucky enough to receive a copy of The Southern Bite Cookbook a couple of weeks ago and it is wonderful! I read every single word the day it arrived on my doorstep. The stories Stacey shares of his life, his family, and food traditions made me love him even more. This boy is Southern through and through and he has a heart of gold.
Just look at all the dog ears! I’m making all of these! Yes… all of them.
First up… Stacey’s “Easy Christmas Fudge.” I know it’s March but I say chocolate is good any day of the year so why wait.
First I have a confession… I’m not a fan of fudge. But, I trust Stacey. If he says this is the best fudge ever, I gotta give it a try. I’m so glad I did! It’s soooo good!
One of the things I love about this recipe is how flexible it is.You can use any type of chocolate you like and you can add a variety of mix-ins.
For my first batch I used my favorite Ghirardelli 60% chocolate chips as the chocolate. The next time I will actually go much darker. In fact, I will probably go with 85% chocolate bars, chopped.The two problems I have always had with fudge is that it’s too sweet and it’s grainy. Using darker chocolate would make it less sweet. And, as far as the graininess… Stacy’s recipe is smooth as silk. It’s like eating a rich, creamy truffle. Oh yeah, baby! Truly, this is the best fudge I have every had!
Stacey lists nuts as optional. I love nuts and chocolate together so I added pecans. I toasted the pecans first because, as my new friend and I have discussed at length, I always toast my nuts before using them. It makes them nuttier and crunchier and your house smell amazing as they toast. My biggest problem is not eating them before adding to whatever recipe I’m working on.
I think adding dried cranberries or chopped up pretzels would be excellent additions. I may try one of those next time. Use your own imagination. But, honestly, the basic recipe is delicious just the way it is. I just like to play with my food 🙂
If you are a fan of fudge (or aren’t) you MUST make this recipe.
Well, order his book first. Here are a couple of links:
OK, now make the fudge!
Easy Christmas (or anytime) Fudge
- 3 cups sugar
- 1 (5-ounce) can evaporated milk
- 3/4 cup (1 1/2 sticks) butter
- 1 (12-ounce) package chocolate chips (the darker the chocolate, the less sweet and more chocolaty your fudge)
- 1 teaspoon vanilla extract
- 1 (7-ounce) jar marshmallow creme
- 1 cup chopped nuts (optional)
Grease an 8 x 8-inch baking dish. In a medium saucepan combine the sugar, evaporated milk, and butter and cook over medium heat until the mixture comes to a boil, stirring frequently. Once it has reached the boiling point, boil for 5 minutes. Stir constantly.
Remove the pan from heat and stir in the chocolate chips, vanilla and marshmallow creme. Stir the ingredients until the mixture is creamy and smooth.
If adding nuts or other mix-ins, stir them in now.
Pour mixture into the baking dish. Set on a cooling rack to cool completely then place in refrigerator for two hours before cutting as desired. (Take my advice – cut into SMALL pieces. It’s very rich… in a good way.)
Tip: I lined my baking dish with foil then rubbed with a little butter before pouring in the fudge. After it was cool, it was easy to lift the foil with the fudge out of the pan. I peeled off the foil before cutting into squares.