Every year at Christmas, my grandma would make her traditional fudge. I remember sneaking piece after piece off of her little serving tray, throughout the day. Most years I've tried to continue her tradition at Christmas, but it just didn't happen this year. So instead, I decided we'd make it for her birthday, which is in February. I actually loved it even more. The fudge didn't get lost in the shuffle of other desserts, or holiday madness. I thought about her the whole day, and it was so great to share this with my children. Now I want to do it this way every year!

I always thought it was a secret family recipe, until I found out it was on the back of the bottle of the Kraft Jet-Puffed Marshmallow Crème bottle. I have made a couple changes to make it my own. We love this fudge!

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Gram’s Fudge

Ingredients:

3 cups sugar
3/4 cup butter
2/3 cup evaporated milk

1 cup milk chocolate chips
1 cup semi-sweet chocolate chips
1 7-oz. (198 g) jar Kraft Marshmallow creme
1 cup chopped pecans
1 teaspoon Nielsen- Massey vanilla extract (or regular vanilla extract if you can’t find this brand)

Directions:

Combine sugar, margarine and milk in heavy 2-1/2 quart saucepan; bring to full rolling bail, stirring constantly. Continue boiling 5 minutes over medium heat, stirring. Remove from heat, stir in chocolate till melted. Add marshmallow creme, nuts & vanilla; beat until blended. Pour into greased 13 x 9-inch baking pan. Let cool in the refrigerator for a couple hours. Then when the fudge is mostly firm, just a little bit soft, pull it out of the refrigerator and cut into 1-inch squares. Makes about 3 pounds.

You can also make this in the microwave, but I think it turns much smoother when you make it on the stove.

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