Merry Christmas Eve! One of my favorite parts of the holidays is the food. Not only because I love food and love to eat but because of the memories, the history, the stories that comes along with food. Many of the foods we eat on various holidays have an element of a tradition. And I married into some new food traditions too, in my husband’s family his Grandpa George always made the Christmas fudge that we passed around on Christmas Eve.
We lost Derek’s Grandpa this past spring and as I made this recipe for Christmas, I couldn’t help but think of him and our adventures trying to make this fudge and quantify this recipe. I say “quantify” here because although a few things he told me were in cups, most things were more guidelines like a little bit or a splash. I really shouldn’t have been surprised – that’s pretty standard for that generation in my experience.
Anyway, a few years ago on Christmas Eve, I asked for the recipe and diligently made notes as he explained how to do it. Then I tried it myself. It would not work. It looked ok at first but then when it set it was dry and crystalized. I experimented and added more milk a couple tablespoons at a time but still, I could not get it to work. I figured the problem started in the amount of milk I was using, but he told me “just a splash”.
Finally, we decided that we needed to make it with him. So armed with my kitchen scale and measuring cups and spoons, we headed up to Ely with plans to make fudge with him. Well as soon as we started measuring our first ingredient, I just had to laugh – and call in to question all of the measurements he had originally given me. You see when we went to measure the sugar and scoop out however many cups he had told me, this is what we saw:
Yep, the “cups” of sugar he was measuring were from the teacup in the sugar container. Turns out the “tablespoons” of peanut butter were heaping spoonfuls of a “tablespoon” which was a large not quite serving spoon from the silverware drawer. And the “splash” of milk was over 2/3 of a cup! I was becoming more thankful for my scale and measuring tools now!
We got the recipe to work and I got the measurements I needed. I made fudge the very next week at home to prove that I could replicate it in my own kitchen without him watching over my shoulder to correct my measurements. I brought it up to Ely a few days later and got his personal stamp of approval!
So making the fudge this year for Christmas was bittersweet in many ways but more sweet than bitter because of the happy memories it brings back.
Here’s what you need plus optional mix ins such as nuts:
No, I didn’t make a mistake in the ingredients in the picture. Yes, you really do use Velveeta cheese. This is supposedly the secret ingredient in the fudge. Derek’s uncle swears that it wasn’t always made this way – but it has been in the 19 years I have been around this family. Derek told me the first year I came over for Christmas Eve and sampled the fudge that it had Velveeta – but of course, not until he made me try it and admit I liked it! But we don’t know when Velveeta entered into the recipe. When I asked his Grandpa about it, he told me that he must have read about it or seen it on TV and decided to try it. So, while it may not be your traditional fudge recipe, it is the only way he ever made fudge since I’ve been a part of the family. And now that I have the measurements figured out, it’s actually pretty easy to make.
You want to start by mixing together sugar, salt and cocoa powder in a medium saucepan. My cocoa powder almost always has lumps so I like to sift it.
Stir in the milk. I usually use 2%.
Set up a candy thermometer or some type of thermometer and bring to a boil over medium heat.
It will come to a vigorous boil and rise up in the pan. You’ll want to stir constantly.
We’re shooting for 245 degrees. You’ll notice that the color will begin to darken and it will change a bit as we get closer to 245.
When it hits 245 degrees, remove from the heat and stir in Velveeta.
And some butter and vanilla.
Stir until completely combined. And then, I like to switch to a whisk here, but you could keep using a rubber spatula or spoon. Now you’re going to stir, and stir, and stir, and stir some more. Vigorously, I might add. You want to stir until it gets thick. This is a good arm work out – I felt it in my forearms later in the day. I think I probably stirred/whipped for 8 to 10 minutes.
Now if you want to add nuts or any other kind of mix ins – this is the time! I added a few chopped walnuts to this batch. Derek & I don’t like a lot, just enough for a little crunch – about a quarter cup. You could easily add a half cup or more to your liking.
Pour into a 8×8 pan that has been lightly buttered.
Gently tap the pan on the counter to settle the fudge and an air bubble or two might pop.
Let the fudge sit on the counter to finish cooling and set for several hours. Cut with a knife with a thin blade and wipe the blade clean between cuts.
ENJOY!
- 3 c sugar
- ¼ c cocoa powder, sifted
- Dash of salt
- ⅔ c plus 1 T milk, I use 2%
- 8 oz Velveeta, cut into thin slices
- ¼ c peanut butter
- 1.5 T butter
- 1 t vanilla
- ¼ to ¾ c chopped walnuts or other mix-ins
- Lightly butter a 8x8 pan.
- Whisk together sugar, cocoa powder, salt and milk in a medium sauce pan.
- Bring the cocoa milk mixture to a boil over medium heat. Stir constantly until the mixture reaches 245 degrees.
- Remove from heat and stir in the Velveeta, peanut butter, butter, and vanilla.
- Using a whisk, rubber spatula or spoon – stir or whip vigorously until the fudge thickens. Approximately 8 to 10 minutes.
- Stir in nuts or other mix-ins.
- Pour into prepared pan and tab gently on the counter to even out the fudge.
- Allow to set at room temperature for several hours.
- Cut using a thin blade, wiping blade clean between slices. I cut it into squares a little less than an inch in size.
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