Saturday, 15 December 2012

Nanny's Fudge

A few days after I made some delicious-dairy-free-chocolate-peanut-butter-fudge (phew...that's a mouthful), I made some chocolate fudge. My mom sent me a fudge recipe that my Nanny made when my mom was a child, the same fudge recipe my mom made for us when we were children. Of course, being my disorganised and scattered self, I started to make it and then realized that I didn't have any evaporated milk. I had used it in an extra pumpkin pie. But I did have almond milk in the fridge, so I gave it a try and it worked...deeeelicious. Another delicious dairy free fudge! Mmm...mmm.

Four Way Christmas Fudge Recipe

1 jar marshmallow cream
1 1/2 cups sugar
2/3 cup (158 ml) evaporated milk (or almond milk)
1/4 tsp salt
12 oz (340 grams) semi-sweet chocolate pieces (Green & Blacks Organic - Yum!)
1 tsp vanilla
1/4 c (57 grams) butter or margarine

How to make the fudge:
Combine marshmallow cream, sugar, evaporated milk, butter and salt in a large saucepan.
Bring to a full all over boil, stirring constantly.
Continue to boil over moderate heat, stirring constantly for 5 minutes.
Remove from heat; Stir in semi-sweet chocolate pieces and vanilla; beat until smooth.
Turn into greased 8-inch square pan.
Chill in refrigerator until firm.
Cut into squares.
Makes approximately 2 1/8 lb.


  1. Jessica; Thx so very much for sharing this DELISH fudge recipe at Seasons Eatings!!!!Heather

  2. Yum! You did a FANTASTIC looks perfect. You may have to make some when you are here in just a few days!!!!!....I am so excited to see all of you!

  3. Yummy! This is the best FUDGE...I need the recipe! Did the almond milk change the texture or taste?

    1. The consistency of the fudge was different...a little less firm. The flavor was slightly different, but not very noticable. You might notice if you had one of each right next to each other, but not really otherwise. The one I made with coconut milk had a subtle coconut flavor. Hope this helps!


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