It’s confession time! I didn’t actually make the beautiful fudge pictured above. It’s one of my mom’s specialties, so I asked if she’d whip up a batch for me and let me post the recipe this week. I’m still adjusting to being a mom of two and recovering from my latest c-section, so she was kind enough to oblige. Aren’t moms great?
I can remember growing up and watching my mom make this fudge. She’d sit down with the pan full of hot candy and stir like mad until it was ready to pour. You get a free upper body workout with this recipe, so you don’t have to feel guilty about the calories you’ll consume once you start eating the results. It is absolutely worth it, though. For a recipe with such simple ingredients, the flavor is outstanding – very sweet, but more delicate than your typical chocolate fudge. It’s also great for giving away during the holidays!
- 1 1/2 cups granulated sugar
- 1 cup brown sugar
- 1/3 cup light cream
- 1/3 cup milk
- 2 tablespoons butter
- 1 teaspoon vanilla
- 1/2 cup chopped walnuts or pecans (optional)
- Butter the sides of heavy 2-quart saucepan and the bottom of a shallow pan.
- Combine the sugars, cream, milk, and butter in the pan. Heat over medium heat, stirring constantly, until the sugars dissolve and the mixture comes to boiling.
- Continue to cook just to the soft ball stage (238ºF), stirring only if necessary.
- Immediately remove from the heat and cool to lukewarm (110ºF). Do not stir while it is cooling.
- As soon as the mixture has cooled add the vanilla, then beat vigorously with a wooden spoon until it looses its gloss.
- Immediately stir in nuts, if using, and spread mixture into prepared pan.
- Score the fudge into squares while it is still warm. Once it has set completely, cut the fudge into pieces at the score marks.