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- 4½ cups sugar
- 1 – 12 ounce can evaporated milk
- 1 lb. butter
- 3 tsp. vanilla
- 18 ounces chocolate chips
Bring sugar and evaporated milk to a boil. While boiling, stir constantly for 6 minutes and remove from heat. Add butter, vanilla, and chocolate chips. Beat with electric mixer for 1 minute. Pour into buttered jellyroll pan and refrigerate overnight.
My mom originally got the Fanny Farmer Fudge recipe from a good friend of our family, and it’s been a staple on our Christmas cookie tray for as long as I can remember. The fudge is extremely rich and creamy, though its richness has never stopped me from eating more than one piece.
The recipe itself is easy enough to follow, but there are still a couple of things to keep in mind. The butter should not be melted before it’s added because you want a good consistency. Also, it’s very important to make sure you use evaporated milk and NOT sweetened condensed milk. I made that mistake once and the fudge never set, though it still tasted delicious when poured over ice cream.
Fanny Farmer Fudge is perfect if you’re looking for something sweet that you can share with a big group. If you don’t want to share, you can make the fudge and freeze it. Then you’ll have a large supply that you can access anytime you’d like. I recommend cutting it into squares when it’s warm because it’s terribly challenging when it’s cold. Most importantly, be sure to savor each bite.