I know this blog is about interior design, but I decided to step out of the interior decor for today and share my very favorite fudge recipe with you. I’ve been making this fudge for about 20 years, and have modified the recipe over time.
My friends told me the last batch this year was the very best, and so I thought you might enjoy having this recipe.
THE BEST FARMHOUSE FUDGE
2 (12-ounce) packages semisweet chocolate morsels (4 cups)
1 cup butter
1 (7-ounce) jar marshmallow cream
2 tablespoons vanilla extract
1/4 cup strong coffee
2- 1/2 cups sugar
1 (12-ounce) can evaporated milk
1 1/2 cups chopped pecans
Butter
- Combine first 3 ingredients in a large bowl; set aside.
- Combine sugar and evaporated milk in a buttered Dutch oven.
- Cook over medium heat, stirring constantly, until mixture reaches soft ball stage or candy thermometer registers 234 degrees F.
- Pour over chocolate morsel mixture. Beat at high speed with an electric mixer or wooden spoon until mixture thickens and begins to lose its gloss. Stir in vanilla, coffee and chopped pecans.
- Spread fudge evenly into a buttered 15-x 10-x 1-inch jellyroll pan. Chill until firm.
- Remove from refrigerator and allow to sit at room temperature for several hours to dry and continue to firm.
- Cut into squares.
- Store in an airtight container at room temperature, or in the refrigerator or freezer. Yield: 5 pounds.
Getting the marshmallow cream out of the container can be a bit sticky as Evie will tell you. Molly is very interested in learning how to make fudge. We usually double this recipe since I take a lot of the fudge to a cookie exchange and share with friends and neighbors.
When you are boiling the milk and sugar on the stove there are a few things to keep in mind. I actually have a hard time getting the candy thermometer to register 234 degrees (soft ball stage) so I do a soft ball test to know when the mixture is done. I set a glass of cold water by the stove. As the candy mixture bubbles, at some point, the bubbles go down to half their height in the pan. That is usually when the mixture is ready to be removed from the heat. To know exactly when to remove my pan from the heat, I do a few tests along to way to be sure the mixture is at the soft ball stage. We do that by dripping a small amount (1/4 teaspoon or so) into the cup of cold water. Does the drop form a ball or spread like a drop of oil on water? If it forms a ball, and drops to the bottom of the glass, it is done. If not, keep cooking. You can also check the drop to see if it is soft or hard. If it is hard, you waited too long. This test in the water is much more trustworthy than the actual temperature of the mixture. I do use a candy thermometer to see what the temperature is, but don’t rely on temperature alone.
When it is done, remove from heat.
How do you know if the fudge didn’t cook long enough? Well if the fudge never gets firm, even after cooling and being left out to dry, then you will know it didn’t cook long enough.
How do you know if the fudge cooked too long? If the milk and sugar mixture hardens too much it won’t incorporate well with the chocolate mixture and will have hard bits it in. Also if you cook it too long, it will start to caramelize too much and will burn. You will see bits of brown when you stir, which brings me to another point. Also as you spread out the fudge in the pan, if it doesn’t smooth well but looks bumpy, the mixture cooked too long.
Did you know that every time you comment you are automatically entered to win my giveaway? Details here.
As a safety precaution, be sure you stir the mixture on the stove constantly and don’t ever walk away from it. To make candy, it has to cook at a very high temperature and you really need to monitor your stove very closely.
In the end, it’s so worth it!
I hope you enjoy it. People think making fudge is complicated and tricky , but really you just need to follow a few guidelines. It takes about 20 minutes on the stove, so make sure you can focus on the task for at least that long without interruption before you start.
And I have a question for you. Do you want to see more recipes or is that something you don’t want to see here? I want to know what you think. The focus of this blog is never going to switch to food, but if readers want some of my recipes, I would be happy to share them.
I think recipes would be a great addition. I would enjoy recipes for traditional foods, especially for holidays throughout the year. Thank you for your hard work on this blog. I enjoy your blog very much.
Hi Anita,
I have subscribed to your blog for several years and have enjoyed your beautiful posts and your on spot decorating advice. I have incorporated many of your ideas into my own home and especially like your take on Christmas . . .I have toned down all of the over-the-top Christmas decor and went the simple approach and I just love it! I wanted to take the time to thank you you for all of your hard work and yes I love the idea of sharing recipes! I have never made fudge before, just lots of Christmas cookies, but your recipe and tips have given me the confidence to try. Merry Christmas to you and your family.
Tamra, thank you so much for your lovely comment! I appreciate more than you know!! Merry Christmas to you and yours!!
Yummy! Coffee, chocolate, and fluff! Dreams are made of these! Thank you for sharing!
Looks yummy! We don’t have chocolate morsels here in Australia but do have chocolate melts or chocolate buttons. I think the melts would be very similar, so will give them a try.
Its nice to see a recipe for a change. Maybe publish your favorites from time to time.
Lynne
That’s similar to the recipe we use and love. Fudge seems to make everyone happy 😊. I do enjoy seeing your recipes. Merry Christmas!
Usually make fudge at Christmas. Never have used coffee in my recipe, but might give it a try this year. Merry Christmas!
Hi Anita,
Recipes are always fun and interesting to share! You, Evie (and Molly too) did a wonderful job making all that delicious fudge! Can’t wait to try (except, I might encooperate walnuts instead of pecans!). Thanks for sharing! Looking forward to seeing many more tasty recipes from you. QMerry Christmas to you and your family!
Marissa M.
Just love your Blog, even if you include recipes….
Hi Anita,
Recipes are always fun and interesting to share! You, Evie (and Molly too) did a wonderful job making all that delicious fudge! Can’t wait to try (except, I might encooperate walnuts instead of pecans!). Thanks for sharing! Looking forward to seeing many more tasty recipes from you. Merry Christmas to you and your family!
Marissa M.
I love seeing a seasonal recipe….fudge is a huge favorite in my house…thanks…Merry Christmas, Anita !..Smiles …Anne
I agree about the fudge recipe. this is the only recipe our family has used for generations.
Merry Christmas
Love seeing recipes that you would share with us! This looks yummy! Thank you and Merry Christmas from Frisco, Texas
This sounds yummy
And yes bring recipes to your blog
Please
Yummy
Yes, please! I would definitely welcome recipes to your lovely blog.
Your fudge recipe looks fantastic! I’m going to give it a try for Christmas! Thanks for such a great idea.
Yes – recipes go along with decorating and celebrations – all reasons to eat!!! Thank you!
I am going to try it today! Adding the coffee will be different for me. Looks good!
I’m making this fudge today! Cannot wait!!!
I am going to try your fudge recipe and hope I don’t cook it too long. I would like to see
more recipes.
Happy Holidays!
I love fudge and this recipe sounds delicious! I’m always up to trying a new recipe.
Coffee, chocolate, sugar…is there anything better! Thanks for sharing your recipe!
I love fudge and the marshmallow cream sounds so good. I like the fact that it is easy to make. Cannot wait to make them. I also love pecans.
Thank you for sharing your recipe. I haven’t made fudge in years but would like to this year. Thank you for the cooking tips regarding hard and soft stage. I will let you know how the fudge later.
Have a wonderful Christmas.
I will definitely try this.
Anyone that enjoys cooking would appreciate your recipes. I truly appreciate your thorough instructions for newly inspired cooks. Thank you!
Sounds yummy!
Love Chocolate… Is the coffee out of the can or made liquid coffee? Thanks, Merry Christmas!!
From drinking coffee Kathy. If you have the instant coffee, I would add make it really strong.
Thanks!! I will have to make it when my hubby’s home! I am a tea drinker.
I would love to see the occasional recipe. We all have our favorites and I would enjoy occasionally seeing your faves as well. Merry Christmas to you and yours!
I love fudge, but I’ve never had the patience to make it…maybe now I will actually try it! I just finished up my holiday baking today…but we can always use a few more sweets around this house!! Thank you for sharing your recipe. I love sharing recipes!
I love your blog and I definitely will try this recipe for fudge. Have a blessed holiday and I look forward to seeing more recipes🎄.
Thank you for the recipe. Sounds wonderful, and I love that it includes chocolate!
I am new to your blog. I too love everything french country
This fudge recipe sounds delicious.
Happy Holidays
Bernee, I’m so glad you are here. Welcome!!!
Recipes would be nice. Wishing you and yours a Merry Christmas and a Blessed 2017.
Marilyn and family
I can’t resist fudge. Make it even throughout the year. The addition of coffee is becoming very popular now especially in Mexican hot chocolate
Recipes will always be welcome. Just not those with unusual ingredients that can’t be found in grocery stores
Thanks for all your blog information. I just wish I had the time to read all and every article
Merry Christmas to you and your associates
Can’t wait to try the fudge recipe; thanks for sharing!
Love the recipe, Anita! Will definitely try it! I would enjoy if you shared more of your recipes.
Will be trying this for sure! Sounds yummy!
OK, Anita, this looks like a much better method than the regular marshmallow fudge I have been making for the past 45 years so I am going to try it today! Thanks!
I cooked it to softball stage and it formed the ball in the cool water, I put it in the fridge until it was cool and set, and then left it out all night. This morning when I tried to slice it, it’s too soft and squishy. Not sure what I did wrong! But it does taste good:)
Oh no Billie. It sounds like it didn’t cook long enough on the stove. I would freeze it, then slice while it is firm, then keep it in the refrigerator and it should stay firm.
Fudge sounds amazing and looks so tempting…
Love the photo of Molly! 🙂
Fudge is my favorite…well chocolate anything really! 🙂
Merry Christmas!! Kimberley
Thanks for tips. I will definitely try this fudge – sounds delicious. I love to cook so recipes would always be a plus. A very blessed and merry Christmas!
Your daughter is gorgeous.. Yes, do more recipes…
I use this same recipe, minus the coffee. This year I found out that I can microwave the marshmallow cream in the plastic container and it won’t affect the fudge at all. So much easier to get it out.
I have all the ingredients and am going to make this today. Love the idea of recipes, Anita. Merry Christmas to you and your family. Your daughter is so pretty!
Sounds delicious, will be trying this in the very near future. Thanks for sharing. Always love a new good recipe.
I use a very similar recipe for fudge from my late friend, Jeannette, she gave it to me about 20 years ago too!
You are quite the enabler as I have bought my first gift for Christmas 2017 – the Spode sleigh! My DD and SIL have the dishes and we look every year for new pieces at TJMaxx, Ross and Belks. I have never seen the sleigh, which is on the way from Spode.com as no one else had it in stock.
I definitely will try your recipe! This looks so good, I could practically taste it😊
I make lbs and lbs of fudge at Christmas (and Valentine’s Day) using a different, but similar rx. I will definitely try yours: It looks divine.
Enjoy your blog very much.
Tam