This right here is what I’ve been working up to for the past 50 weeks. Step aside, Mrs. See’s, my grandma has got your number and your recipe, except she likes to refer to it as $100 fudge. I like to refer to it as ‘Hundred Dolla Fudge’ because it makes it seem dangerous and gangster and if anything describes my Grandma, it is ‘gangster’….in the kitchen.
You put in a little time and a whole lot of patience and you will walk away with divine and silky FIVE POUNDS of heavenly fudge. Step aside you do-gooders with your sugar cookies and jelly-filled drop treats. This is Hundred Dolla Fudge! and it will rule your life for the holidays. It will also make you the master of all things sweet, so that’s a pretty fair trade.
I don’t know how my Grandma got this recipe. I’m not saying she had to kill for it, but I’m also not NOT saying she did. Anyways, do up this recipe and welcome to the family.
I lined a 9 1/2 x 13 baking pan with plastic wrap. Don’t ask me where I got this idea. I just figured that I hated trying to scrap the fudge off of the glass, so why not line the dish and hoist the fudge out when cooled, lay on the chopping board, then cleanly cut it up into cubes? Works for me!
Pour 18 oz worth of chocolate chips into a large bowl. Throw in 32 marshmallows (yes, I did the math and I found that the size of marshmallows must have shrunk over the years, because 8 oz = 32 regular marshmallows, not 24. Cut up 1/2 pound of pure delicious butter and sprinkle it over the marshmallows. Pour in 2 teaspoons of vanilla and you are all set to fire up the hot sugary milk on the stove.
Pour one large can of evaporated milk and the sugar into a large pan on the stove. I used my ceramic lined dutch oven. You need a lot of space because once this gets boiling it grows like the Hulk and all of a sudden you have burned sugar milk all over your stove. Get it boiling and turn the temperature down to medium high, as long as it maintains a rolling boil.
Set your timer for 7 minutes. My Grandma noted that it makes a firmer fudge and that is true, but do not fret, it is plenty soft and silky and biteable. AND STIR LIKE A CRAZY PERSON. This will burn so quickly. Make sure you are scraping the bottom of the pan as you stir.
Once you hit 7 minutes, remove from stove and pour directly over the marshmallow/chocolate mixture in the waiting bowl. At first it looks totally disgusting, but just keep on flipping the hot liquid on top of the marshmallows and chocolate and butter. It will all begin to melt together. And just when you think that those marshmallows will NEVER melt, they do! And you end up getting something that looks delightfully decadent.
At this point, throw in your chopped nuts and fold them in. Pour immediately into your 9 1/2 x 13 inch pan. I like to slam it against the counter top when I’m done. It insures that there are no bubbles, that it is evenly disbursed and does wonders for anger management.
Let cool completely, cover and refrigerate. When you are ready, lift the fudge from the pan and cut up into cubes.
WARNING: DO NOT EAT THIS ALL IN ONE SITTING.
Save some for breakfast, ’cause that’s gangster.
- 4 1/2 c. sugar
- 1 lg. can evaporated milk
- 18 oz. chocolate chips
- 32 regular sized marshmallows (8 oz.)
- 2 tsp. vanilla
- 2 sticks butter
- 2 c. chopped nuts
- In a large bowl, put the chocolate chips, marshmallows, vanilla, and butter (cut up into small cubes).
- In large saucepan, pour sugar and evaporated milk and bring to a rolling boil.
- Boil for 6 to 7 minutes, stirring constantly. (Closer to 7 minutes makes a firmer fudge)
- Timing is important here.
- Pour the hot sugar mixture over the ingredients in the bowl and stir until smooth.
- Add the nuts and pour into a flat 9 1/2 x 13 inch pan.
- Cool and cut into squares.