I have good news and bad news for you guys. The bad news is that this recipe is nothing but sugar. The good news is this recipe is nothing but sugar. Tis the season, am I right?
This recipe is from my grandmother who made this fudge every single year at Christmas without fail. To this day it is still the only time of year I eat it. I have the recipe obviously but the only time I ever make it is at Christmas. I do make it every single Christmas now though. I try and switch up a few recipes every year when I do my Christmas baking but this one is tried and true and gets made every year.
There is a good reason for only making it at Christmas though because like I said the recipe basically just calls for a lot of sugar so it is best to avoid this for most of the year. Not only that but it’s just tradition at this point. I’ve gone my entire 27 years only eating this fudge at Christmas and it would be weird to make it any other time.
It’s definitely not just a Christmas time treat and my Gram has even been known to make it for her friends just because. It’s just a nice little way to give someone something homemade.
I have been thinking though that this fudge doesn’t exactly come out like most fudge. It’s thin and cracks pretty easy. To me it’s probably more like chocolate candy than it is fudge but that’s okay. It’s still chocolate, sugar, and nuts. It’s not fancy and full of flavors and ingredients. It’s just the classic flavors that everyone loves and I swear I could eat an entire tray without even blinking.
In fact after I made this batch I froze most of it because I knew otherwise I was just going to keep eating it. It’s dangerous I’m warning you now. It’s also pretty fickle to make just like most candy so I would recommend using a candy thermometer. You don’t need one though but just keep a cup of water handy so that you can drop a little bit in when you think it’s ready. Once it forms a softball you are good to go. The thermometer does help though.
If you do try this or any other recipe, let me know! Leave a comment and don’t forget to take a picture and tag it #modernlittlevictories on Instagram! I’d love to hear what you think and see what you create in your kitchen.
Gram's Classic Fudge (Gluten Free)
- 2 cups sugar
- 1 5 oz can evaporated milk
- 3 tbsp light corn syrup
- 3 tbsp unsweetened cocoa powder
- 1 tsp vanilla extract
- ½ tsp almond extract
- 1 cup chopped pecans
Prep a small baking pan with parchment paper and/or cooking spray.
Put sugar, milk, corn syrup, and cocoa powder in a medium sauce pan over medium heat. Stir together and let come to a boil.
Once everything is boiling continue to let cook for about 15-20 minutes being careful to not let it boil too much.
If you’re using a candy thermometer remove it from the eat once it reaches the soft ball stage. If you’re not put a little bit of the mix into a cup of water and when it stays together and you can form it into a little ball it’s ready.
Once removed from the heat let sit for about a minute or less (you don’t want it to start firming up in the pan) then add pecans and extract. Mix together with a spatula and quickly pour into your tray. Let firm up for at least an hour or more.
Once it’s completely cooled cut it into squares. Store in an air-tight container at room temperature or in the fridge.
-Fudge will last at room temperature for about a week or up to two weeks in the fridge. You can also freeze it for up to three months.