This is my mother’s recipe for fudge, very much admired by my side of the family. It is one of the few things my mother made that I don’t like. I find it inedibly sweet. It also qualifies as a flourless chocolate cake, albeit a very dense one. But the girls in the family love it so much that it has to turn up at every family party. Since most of those are clustered around the holidays, I will forever associate Mama’s fudge with Christmas.
- 3 cups sugar
- 4 level Tbsp. Hershey’s cocoa
- 3/4 cup evaporated milk
- 1 stick butter
- 3/4 cup miniature marshmallows
- 2 tsp. vanilla
- 2 cups pecans or walnuts
1. Mix sugar, cocoa, milk, and butter in heavy saucepan over medium-high heat. Bring to a boil, and cook for about 10 minutes, stirring constantly, to soft-ball stage–239 degrees on a candy thermometer.
2. Remove from heat. Add vanilla and nuts, then marshmallows, and stir until the marshmallows have dissolved.
3. Pour in buttered 9-by-13-inch pan. Let cool completely before cutting into squares.