This 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!
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.