Like other posts, I grew up in LA, and so did my mother and grandmother, who made this fudge every Christmas. My grandmother worked at See's in the the thirties. Her "original" recipe handed down is almost the same here, except it had 18 ounces of chocolate (3, 6 ounce bags) of chocolate chips and 2 tsp of vanilla. My grandmother always used margarine and marshmallows and my mother always used butter and marshmallow creme. My grandmother said margarine was used in the 30s to keep the cost down during the depression, and I think the marshmallows had something to do with sugar rationing during WWII. I believe Guittard Chocolate Company, started in San Francisco in the late 1890s, makes a special brand of chocolate for See's. I've always used Nestle semi-sweet, but I'm going to try Guittard brand next time. See's fudge was the only recipe they published in the newspaper. My mother cut it out and I remember reading it, but that was in the 60s, I was 7 or 8. The LA times published the "original" recipe not long ago, here is the link if anyone is interested. http://recipes.latimes.com/recipe-sees-fudge/ I use Marshmallow creme, butter, and double the recipe of the LA Times version, except my chocolate amount is 18 oz instead of 12 (if you doubled the LA times recipe) this recipe has 24 oz. I've tried both and prefer 18 oz. I by huge bags of chocolate chips during the holidays, and just weigh out 18 oz. on my food scale. I have make this fudge several times for others throughout the year, because everyone loves it, and I nail it every time. It's so velvety smooth and so delicious. A few tips: I do, I butter down the sides of the pan before I cook the sugar and evap. milk, so sugar won't crystallize on the sides. I also pour the hot mixture over the marshmallow cream, butter and vanilla, after it is mixed and smooth, then I add the chocolate and melt it in. The mixture is still very hot, so the chips will melt. I use a hand mixer to help cool the fudge down for 5-10 min on med. speed, then fold in nuts. You end up with the most delicious smooth fudge. (I toast nuts for everything I make and did ONE time for this recipe... the relatives voted DOWN toasted nuts for this fudge...oh well, less thing to do. I use a 15-inch x 10-inch x 2-inch rectangular baking dish, and instead of buttering the dish, I line it with seran wrap and leave a few inches overhang on the handle sides. After chilling it firm, I can lift the whole 5lb slab of fudge out, take off the seran wrap, and place on a cutting board to easily cut into squares, to place on decorative plates, or gift boxes. Even if everyone's "original" recipes vary somewhat, the fudge is fantastic, and it's fun to experiment. You may come up with something even better. Lastly, I never actually had fudge from the See's store until bout 8 years ago. I bought a few pieces, and the homemade fudge tasted so much better. I love See's candy and whatever "original" recipe you use, it will be the best fudge ever.
FAQs
What is the secret to good fudge? ›
- Don't stir during cooking. Fudge can be cooked on the stove or in the microwave. ...
- Avoid crystallization. During cooking, sugar crystals can stick to the sides of the pan. ...
- Let cool before beating. After being cooked, the sugar must crystallize again to create fudge. ...
- Beat the mixture.
If the sugar crystals are not properly dissolved before cooling, they can create a gritty texture. To avoid this, ensure that you stir the fudge mixture consistently and remove any sugar crystals that form on the sides of the pan using a wet pastry brush.
Where did fudge candy originate? ›Fudge's story began in the United States around the 1880s. The first documented instance of fudge being made was at Vassar College in Poughkeepsie, New York when a student named Emelyn Battersby Hartridge heard of a fudge recipe and made 30 pounds of it for a senior auction.
What makes fudge fudge? ›Fudge is a dense, rich confection typically made with sugar, milk or cream, butter and chocolate or other flavorings. The base for fudge is boiled until it reaches the soft-ball stage (135 to 140 degrees F), then stirred or beaten as it cools to minimize the formation of sugar crystals.
Should fudge be refrigerated? ›Fudge is best stored at room temperature for 2 to 3 weeks wrapped up in its original wax paper. NEVER REFRIGERATE your fudge as this will draw out the moisture and leave you with dry, crumbly fudge.
Why is my 3 ingredient fudge not setting? ›Why won't my 3 ingredient fudge set? This often happens when the condensed milk and chocolate chip mixture isn't hot enough to start. Everything must be completely melted before it is transferred to the pan to cool.
Where is the best fudge in the world? ›Mackinac Island Fudge – The Best Fudge on Earth.
What do Americans call fudge? ›fudge in American English
a soft candy made of butter, milk, sugar, and chocolate or other flavoring, etc.
Whether you visit Mackinac Island on National Fudge Day in June or any other day – maybe during the Mackinac Island Fudge Festival in August – come find your favorite flavor and experience the fudge capital of the world!
Is fudge healthier than chocolate? ›Fudge typically contains more sugar than chocolate, so it may not be the best choice for those looking to limit their sugar intake. On the other hand, dark chocolate is a good source of antioxidants and can provide health benefits when consumed in moderation.
What is fudge slang for? ›
When fudge is a verb, it means to avoid straightforwardly answering a question or addressing a subject: "Just answer my question and don't fudge the issue!" Fudge is an American word from college slang meaning "a made-up story."
What does cream of tartar do to fudge? ›Cream of tartar is used in caramel sauces and fudge to help prevent the sugar from crystallizing while cooking. It also prevents cooling sugars from forming brittle crystals, this is why it's the secret ingredient in snickerdoodles!
What is the key to successful non grainy fudge? ›The key to successful, nongrainy fudge is in the cooling, not the cooking. The recipe calls for heating the ingredients to the soft-ball stage, or 234° F, then allowing it to cool undisturbed to approximately 110° F.
What does cream of tartar do in fudge? ›Cream of tartar is used in caramel sauces and fudge to help prevent the sugar from crystallizing while cooking. It also prevents cooling sugars from forming brittle crystals, this is why it's the secret ingredient in snickerdoodles!
How do you describe high quality fudge? ›High-quality fudge tastes smooth and creamy because it contains small sugar crystals. It has a deep brown color and a satiny sheen. Poor-quality fudge tastes grainy because it contains large sugar crystals.
What causes homemade fudge to be grainy? ›Grainy Fudge
The sugars probably crystallized, a common mistake when making candy like fudge or caramel. If the melting sugar splashes onto the sides of the pan, it turns back into crystals and causes the fudge to seize up. To avoid this issue, swirl the pan instead of stirring it with a spoon.