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THE Fannie Farmer Fudge Recipe

Staci at Random Sweets
My mom called it this when she passed it to me back in the early 1990s - I have not researched the origin! (from Leah)
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Course Dessert
Cuisine American

Ingredients
  

  • 4½ cups granulated sugar
  • ½ lb butter (2 sticks)
  • 1 square unsweetened chocolate
  • 1 12 oz evaporated milk
  • 18 oz semi sweet chocolate chips
  • 1 tsp vanilla
  • chopped nuts if desired

Instructions
 

  • Step 1. Chop nuts if using and set aside. Prepare a 9 x 13 glass cake pan by buttering all sides. Get a giant mixing bowl - the largest you have. It's helpful to have a partner at the end who can hold the mixing bowl stable while you stir contents, or vice versa. I tell my partner when I start fudge that he has about 20-30 min before I'll need him, then text him when my 10 min boil is just about done! Place chocolate chips, unsweetened chocolate, the butter, the vanilla, and the chopped nuts into the mixing bowl and proceed to step 2. 
  • Step 2. Combine sugar and evaporated milk in large dutch oven or saucepan (must be large pan) and heat to a rolling boil, very very slowly, while stirring constantly. I incrementally turn up the burner heat, and usually aim to have this take about 10-15 min. before it gets to that gentle boil. This is very easy to burn so watch your heat! Get it to a boil as lowly and slowly as you possibly can then keep it at that level, even reducing heat further if you notice browning on the bottom. Cook for 10 min. at a boil and do not cut corners - ensure this boils for 10 minutes.
  • Step 3. The liquid mixture inside your sauce pan is super hot. Using large kitchen gloves, pour the liquid mixture over the dry ingredients. (Now, the mixing bowl will be super hot). Person with gloves stabilize the bowl on the counter while the other person uses a large sturdy spoon to mix the liquid into the chocolate and butter (I use a giant wood spoon). You have to stir fast enough so the hot liquid will melt all your butter, your chocolate chips, and your unsweetened chocolate. As you stir, your candy becomes silky and smooth.
  • Step 4. Pour into prepared pan and let sit for several hours to cure, or refrigerate. Store in the refrigerator for best longevity or countertop for shorter amounts of time.  
Keyword chocolate

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All text and images © Staci Mergenthal • Random Sweets

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