The Holidays just wouldn’t be the same without Gram’s candies, they’re definitely a tradition around our house. Gram’s English Toffee, Christmas Karmels, and this Fudge recipe make the holidays complete.
Gram’s Christmas Fudge honestly took me a while to master- it’s probably the trickiest one but it’s oh-so-worth doing right!
Back when I first started my blog I had my mom give us a Fudge Boot Camp on how to make it just like gram use to… you can find it by clicking here. I love these candy recipes of Gram’s so much that I just had to update the photo’s.
- 6 Tbsp butter
- 1/4 C Karo light syrup
- 2 C sugar
- 1/2 C + 1 Tbsp evaporated milk, separated
- 4 Tbsp baking cocoa
- 1/2 C walnuts, finely chopped (optional)
- 1 tsp vanilla
- Make sure you have a clean counter top to work on and lay out 2 sheets of foil with 2 sheets of saran wrap layered on top.
- Have a cube of soft butter handy for handling. In a heavy bottom stock pot, melt butter, add karo.
- Add sugar, 1/2 C evaporated milk, baking chocolate, nuts.
- Place candy thermometer.
- Bring to boil, stir while cooks up to 220 degrees.
- Pour mixture out onto clean counter or hard surfaced slab.
- With a flat edged wooden spoon begin kneading while the fudge cools.
- Scrapping from the outside to the inside and mixing.
- Continue kneading for 2-3 minutes. Add vanilla.
- Continue in the same motion but really smoosh the fudge together in the center (much like kneading bread dough).
- Add 1 Tbsp of evaporated milk, mix in.
- Divide fudge in half, with buttered hands, transfer to foil/saran with spoon.
- Use fingers to lengthen out into a log shape, cover with saran and continue lengthening. When desired shape is achieved, roll up in foil, let cool.
Gram’s Christmas Fudge is worth every effort to make it from scratch- so much better than all those microwave versions out there!
Much Love and Peace~