Marcella’s Fudge

FudgeThis is a big plus to attending Thanksgiving on my side of the family: Marcella’s Fudge may be eaten before dinner. It is right there with the appetizers.

Most of us thought Marcella was a relative from the Old Country (Wisconsin). My sister, Janie and I only just asked this year… turns out Marcella was the wife of one of my dad’s co-workers from a long ago job. Well, THAT surprise inheritance just went *poof.*

Whenever our mom made Marcella’s Fudge, she’d leave a knife sitting right in the pan in the ‘fridge. We grew up feeling fully entitled to taking a chunk whenever.

Janie is the master maker of Marcella’s Fudge; she brings massive quantities to every function – with and without walnuts, cut into various sized pieces. It is creamy, dense, and melts in your mouth. None of us even bothers making it ourselves; Janie makes enough for all of us to take home leftovers. She is nice that way.

Every cook should have a good fudge recipe. Just make sure the walnuts you use are really fresh, incredible difference (we’re really proud of our California walnuts). Now that I’m not related to Marcella, I have no loyalty to keeping her recipe a secret. Here, take it!

Marcella’s Fudge

  • 2 cups sugar
  • 5 oz. can evaporated milk
  • 4 oz. margarine
  • 1 12-ounce pkg. chocolate chips
  • 1 tsp. vanilla
  • 3/4 cup chopped walnuts, optional

Spray an 8 x 8-inch pan with nonstick spray.  In a heavy saucepan, mix together sugar, milk and margarine. Bring to a boil. Boil exactly 6 minutes; stir constantly. Turn heat off. Beat chocolate chips into the mixture. Add vanilla; beat for 3 minutes. Add nuts, if desired. Pour into pan, chill.

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