Every Christmas my mom used to make the most delicious fudge and I never learned the recipe before she passed. I recently found it when going through some of her old paperwork and thought I’d share. It appears to be a recipe she clipped from and old Southern Living issue. Enjoy!
by USNCCitizen
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Thanks 🙏
All fudge is heavenly!!
*Image Transcription: Magazine Page*
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##HOLIDAY DINNERS
#Heavenly Fudge
Cynthia and George Moss turned a treasured recipe into a thriving business.
Folks on Cynthia Moss’s Christmas list are always thrilled to receive her fabulous homemade fudge. It garnered such rave reviews that Cynthia and her husband, George, started a business. Simply Heaven Fudge has developed a strong following in the Birmingham area. The Mosses sell it in specialty stores, including V. Richards in the Lakeview district and Frankie’s Market Café in Helena, as well as at local festivals. In the spirit of the season, they shared recipes for two best-sellers. We think you’ll agree that the results are divine. —DONNA FLORIO
##Simply Heaven Fudge
MAKES ABOUT 64 PIECES
PREP: 10 MIN., COOK: 12 MIN.
*Soft-ball stage (234°) is a candy-making term. Drop a small amount of boiling mixture (in this recipe, the sugar, milk, and butter combination) into a glass cup of cold water. When it forms a soft ball that flattens as you remove it from the water, you’ve reached the soft-ball stage.*
1⅔ cups sugar
⅔ cup evaporated milk
2 Tbsp. butter
2 cups miniature marshmallows
1½ cups semisweet chocolate morsels
2 tsp. vanilla extract
1. Bring first 3 ingredients to a boil in a large heavy saucepan over medium heat; boil, stirring constantly, until a candy thermometer registers 234° (about 7 minutes).
2. Remove from heat; stir in marshmallows and chocolate morsels until smooth. Stir in 2 tsp. vanilla.
3. Pour into a buttered 8-inch square pan; cool completely. Cut into 1-inch squares.
**Roasted Pecan Fudge:** Preheat oven to 450°. Soak 2½ cups pecan halves in water to cover 20 minutes; drain well. Sprinkle 2 Tbsp. salt evenly over the bottom of a 15- × 10-inch jelly-roll pan. Arrange pecans in a single layer in pan; sprinkle evenly with 2 more Tbsp. salt. Place pecans in hot oven, and turn off oven. Let stand in oven 1 hour and 30 minutes. Toss pecans in a strainer to remove excess salt. Coarsely chop pecans, and cool. Prepare Simply Heaven Fudge as directed, stirring in chopped pecans with vanilla. Makes about 64 pieces. Prep: 15 min.; Soak: 20 min.; Stand: 1 hr., 30 min.
ABOVE: *Roasted Pecan Fudge is a delectable holiday treat. This recipe as well as the original received our Test Kitchens highest rating.*
ABOVE, LEFT: *A candy thermometer simplifies the process of bringing the sugar, evaporated milk, and butter to the soft-ball stage (234°). Make sure the thermometer isn’t touching the bottom of the pot, and be sure to read the temperature at eye level.*
ABOVE, RIGHT: *Once the mixture reaches 234°, stir in the chocolate morsels and miniature marshmallows.*
PHOTOGRAPHS: JASON WALLIS / STYLING: ROSE NGUYEN / FOOD STYLING: ALYSSA PORUBCAN
174 SOUTHERN LIVING / SPECIAL SECTION