She made a darn fine fudge that everyone looked forward to receiving during the holidays. Anything to give the food some flavor.īut she could make this fudge. It was said that BB's dad always had a shaker of Lawry's Seasoned Salt at hand.
Until she met and married BB's granddad, who was in the Navy and who expected a wife to cook. Nana B was raised in a house with servants, including cooks. While she was always a joy to be around, And like me, she only inherited the last name of Baker, she wasn't a baker either. Gracious to a fault, she played golf each Friday with her girlfriends well into her late 70's and smoked Camel non-filters. The making of - Nana B's Fudge Why you should make this recipe Nana B's 1950's Fudge on an antique sleigh. This fudge makes a great gift for the holidays. Using marshmallow creme creates an easy, almost fail-proof, smooth, rich fudge recipe. You want to make sure it is cooled all the way through.This recipe for Homemade Fudge using Marshmallow Creme was our beloved "Nana B's Fudge. Once you have smoothed it into a pan, chill in the refrigerator for about 3-4 hours. I wouldn’t go much larger than that though. I opted for a 7×9 because I wanted mine nice and thick. But if you want to cut the whole thing at once, use parchment paper to pull it out and cut it into those perfect little squares.Īs for pan size, that depends on how deep you want the homemade fudge to be. Growing up, We just left it in there and cut each piece as we wanted it. Truth be told, there’s no rule saying that you have to be able to pull it out of the container to cut it. I find it best to line it with parchment paper with enough extra to come up the sides so you can pull it out a little easier. To chill your marshmallow fluff fudge, you’ll need to pour it into a prepared baking pan. Not only do they get every little scrap, but they are one piece so the top doesn’t pull off.Īre you tired of stirring? Yeah I was too.Īfter all of your marshmallow fluff is mixed in, it’s time to add the nuts (if you want them) and chill! Chilling your fudge These silicone spatulas (paid link) are perfect for all of this. So wait until the temperature has come down some.Īfter the chocolate is completely smooth, scrape in the marshmallow fluff. You don’t want to add the vanilla to the extremely hot chocolate. When you are almost done with the chocolate, or after all the chocolate is melted in, add the vanilla. Melt completely and continue to add more chunks.
Once you’ve reached temperature and removed it from the heat, begin to pour in the chocolate chunks a few at a time. Melting in the chocolate and marshmallow fluff This is a great article to read if you want to know more about the candy making temperatures. Too much heat and your fudge will be dense and grainy. You do not want it to get too hot! Heating sugar to varying degrees has very different effects on how it behaves. When the sugar hits 234F, remove it from the heat immediately. When it begins to boil, use a candy thermometer or a hand held instant read (paid link) to monitor the temperature (personally, I prefer the instant read because we use it for a lot more than just candy). Once the sugar is melted, turn the heat up to medium/medium high. (I didn’t have packaged half and half so I just made mine from whole milk and cream). One of the keys is to not have the heat up higher than necessary on ANY of these steps!Īfter the butter is melted, add your half and half. Start melting the butter on medium/low heat.