Happy Holidays! Today is Fudge Day at my house. This recipe, handed down through generations, was purportedly swiped from a Sees Candy kitchen by a great-great-aunt (but there was a lot of gin involved in the telling of that story.)

It’s never, ever NOT turned out for me, and is the only thing my father-in-law asks to receive for Christmas every year.

This first batch is semi-sweet chocolate and raw walnuts – the nuts go in after everything else is mixed in because Pink, our ten-year-old, doesn’t like nuts, so I pour some out for her before adding the nuts. The second batch will be dark chocolate with toasted almonds (I cut each almond in three pieces before toasting them.)


Fudge Recipe Randi Alexander

I’ve made this recipe with white chocolate chips and chopped cranberries instead of the nuts, and once with peanut butter chips as the base in the pan, then added chocolate chips, pressing them into the top of the peanut butter fudge. Now I’m getting some wild ideas…what about dark chocolate on the bottom, a layer of white chocolate over that, and crushed candy canes on top? Sounds like something to try next year!

Here’s the recipe, and I hope you enjoy it as much as my whole family does!

Chocolate Fudge

1 C milk
4 C sugar
18 oz chocolate chips
1 stick (1/2 C) butter
2 heaping cups mini marshmallows
1 tsp vanilla
nuts (about 2 C) roughly chopped

-mix milk and sugar in 4 qt pan, bring to boil on high heat
-reduce heat to medium-low and simmer for exactly 11 minutes
-remove from heat and quickly add chocolate chips, butter, marshmallows, and vanilla, stirring well until dissolved
-add nuts and stir well
(move fast here, the fudge will start to set right away)
-pour into 9″ x 13″ pan and let cool completely before cutting
-store in airtight container


I hope you have a lovely holiday season, and I’m wishing you a bright and prosperous New Year!

All my best,

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