- 4 cups sugar
- 1 large can evaporated milk (12 ounces)
- 24 oz semi-sweet chocolate chips(4 cups)
- 1 cup real butter (2 sticks, cut up)
- 1 big spoonful peanut butter
- 1 tablespoon vanilla
- 1-1/2 to 2 cups black walnuts
This is the absolute best tasting fudge in the entire world. You must use real butter to make it. This is one of the few recipes in my collection which demands real butter. Butter can often be purchased on sale in the spring, and sometimes during the holidays. I usually buy 2 to 4 pounds when it is on sale, and freeze it for this recipe.
To begin, combine the sugar and evaporated milk in a large 4 quart pot. Bring it to a boil over medium heat. Stir it constantly while it comes to a boil. When it boils, you can stir a little less often. Boil it gently for exactly 6 minutes. Not a second longer, not a second shorter (actually I have varied the cooking time by cooking it up to 30 seconds longer and still had good results).
While the sugar and milk are boiling, prepare the next step. Get out a very big bowl. Pour the chocolate chips into it. Cut the butter into small squares and place it in with he chocolate chips. Put the peanut butter and the vanilla into the pan too. Have the black walnuts measured, and near by for when you need them. Also butter a big cookie sheet, or a couple of glass pans.
When the sugar and milk mixture is done boiling (for 6 minutes exactly) pour it into the bowl with the butter and chocolate chips. Using electric beaters, beat the mixture until the butter and chocolate chips are melted. Add the nuts and continue stirring until they are well distributed. The fudge should still be soft and glossy. Turn it into the prepared pan(s). I shake the pans vigorously to get the fudge into all of the corners. You could spread it with spoon if you liked, but the glossy finish might be disturbed. It still tastes good, either way.
Let the fudge set up for about an hour, and cut it into small squares. When the fudge is good and hard, it can be placed in small containers and frozen, or given away to thankful recipients. Small gifts containing 6 pieces of this fudge are quite adequate for gift giving. This recipe alone is enough to make the reputation of a cook. I can not emphasize how good it is, the flavor is beyond words.
Could we line the pans with wax paper instead of rubbing butter on them?
Hey, I just read the recipe of Grandma
Puckett’s fudge, and it’s something I
might try, but I am wondering about the
nuts. Is it important to use the black
walnuts, or may I use walnuts. Not really
crazy about black walnuts.
Barb–you should be able to use walnuts with good results– I’m sure pecans would taste great, too, which is what I’ll be using since I’m allergic to walnuts (and black ones are the worst!). Hope you’ve already tried it by now since your post was so long ago….
I am going to try this this year. I have a recipe that is almost the same except it takes a jar of marshmallow cream and it is called “Creamy Fudge” and I have always had trouble getting it to be very firm it was always “creamy” unless I put it in the fridge. This sounds like it may be better – I will let you know.
One change I did to my recipe was to use the dark chocolate chips and it is way better, not quite as sweet but yummy just the same. I will do this to this recipe too.
> Put the peanut butter and the vanilla into the pan too.
Dumb question, but you mean the bowl, right?
Great site!
I made this recipe a few times last year and I have to say it is the most amazing tasting fudge! Can’t wait to make it again tonight. I got SO MANY compliments on it!!