Tuesday, November 17, 2020

Fannie May Fudge-Homemade and the Recipe

    If any of you have been to or lived in Chicago or the suburbs you will have heard of Fannie May fudge. I just checked online to see if they were still in business-they are and this year they are celebrating their 100th birthday. Here is a link to the site-with their story and history and they are having a giveaway as well

  Back in the day when I was growing up as a kid and into my 20's a trip to Chicago at Christmas time was a Magical experience and along with roasted chestnuts on the street corners a box of Fannie May fudge came home with us.

  Another recipe from my husband's cousin Janice-about 40 years ago now-was her recipe for Fannie May type fudge. It's simple to make, sooooo creamy and delicious and it makes 5 pounds-you just spread it out on a 1 inch deep cookie sheet. Refrigerator til set.

   Over the years I have changed up the chocolates to mostly dark chocolates, sometimes if I can find them I would add in mint chocolate chips to the batch.  This sets up in the refrigerator over nite-and then you cut into the size pieces you want and I layer the fudge with parchment paper between layers in tins or plastic storage containers, and then freeze. This is a fudge that needs to be stored in the refrigerator or the freezer-and then take out what you need and it will soften up in a bit. Or it's a yummy bite frozen as well. 😀

   I had everything I needed for the recipe except the marshmallows so I got those and a bottle of brandy for the next batch of fruitcakes when I needed to go to town this morning.  Note: my gluten free version turned out really nice-I used half Bob's Red Mill 1-1 gluten free flour blend and almond flour and was happy it baked up well.

   Not sure why I decided to make this fudge today-haven't for several years now but with all the stress going on in our nation right now, Christmas doings makes me happy. and I like to have treats around for the holidays in case we should get a visitor.  This batch for us usually lasts about a year or more in the freezer. If packed air tight it can stay in the freezer a little over a year without freezer burn.


Fannie May Type Fudge from Larry's cousin Janice

4 cups sugar

1 cup whole milk

1 teaspoon vanilla extract

25 large good quality marshmallows cut up in 1/4's

1 cup butter

1 (13 ounce) Hershey's milk chocolate bar cut up

1 (12 ounce) bag semisweet chocolate chips

2 ounces unsweetened baking chocolate

Optional 1 cup nuts or other stir ins of choice.

Mix milk, sugar, vanilla, and butter into a large heavy sauce pan. Stir to dissolve and when it comes to a boil-boil for 2 minutes.

Take off of the heat and add the marshmallows and stir until melted. then quickly in small amounts add in the chocolates stirring til melted after each addition. Stir in nuts if using.

Pour into  greased (I use the butter wrappers) 1 inch deep cookie sheet 12" x 16" 

Place in the refrigerator til set and then cut to the size you want-layer in air tight storage containers with parchment paper or wax paper and store in freezer for long term, or short term in the refrigerator.

  To serve the fudge,  bring the amount of fudge needed to room temperature a bit  before serving. This fudge needs to be served soon as it will eventually get too soft-after a couple of hours.

   My recipe changes over the years:  I use half Splenda sweetener (I had thought of using the Keto sweeteners today for half of the sugar but those are a bit expensive for this) and half sugar-I usually use an organic sugar, for the milk I like to use a good quality almond milk (not a watered down brand) and for the chocolates-- mix them up to your liking just add up the ounces.   This is pretty fudge for serving at Christmas if you sprinkle crushed peppermint candies on top while it first sets. Use your creativity-sprinkled with salt would be nice too


Enjoy!!

Here is a photo looking into the refrigerator-I used all dark chocolates



26 comments:

  1. Oh Kathy, this sounds delicious, but I won't make it, I would be eating it all myself, that would be a catastrophe! Enjoy, I will just dream of it! Hugs, Valerie

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    1. I know what you mean-in this house it will be hidden in downstairs in the basement freezer-so not easy to endulge

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  2. A note in haste Kathy just to let you know that the blog list editing is working again. I have just removed and added blogs to the list... Amanda x

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    1. thank you Amanda for letting me know-it's been not working for quite a long time now. I am actually really enjoying using the reader in settings much more It puts the newest posts up to the top and is pretty timely so far. so will keep it this way for now and it cleans up my blog a bit not having it here

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  3. Am I glad I don´t like sweets and can look at this without drooling ;-)
    Yet. I made my first lasagna and boy, am I stuffed!
    But what would we do without a treat here and there, right.

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    1. congrats on your lasagna making-I haven't made that it a very long time-something we really like we don't eat pasta much any more since we are limiting carbs at our meals now

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  4. This looks grea, Kathy!!! Fudge-making in our house fails every time, no matter who does the making. Do you have any suggestions for resurrecting a batch that turned out grainy and crumbly?? Made two days ago, it sits in the fridge waiting to be dealt with.

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    1. sounds like you made the fudge the old fashioned way which brings back memories of watching my Grandma beat and beat and hand beat that fudge-allot of hard work. I don't know how to fix that sorry

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  5. I used to make this too but will pass this year as both of us have already put on extra pounds since COVID struck the world. Looks too yummy !

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    1. I keep it hidden in the freezer too attempting otherwise haha

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  6. Thank you for sharing this recipe! It looks delicious, and sounds like the "easy" way to make fudge. I used to make it the traditional way, with the thermometer, and one had to make sure it reached a certain temperature stage, etc. I'm pretty sure I've had this "marshmallow fudge recipe" before, and it tasted great. I've saved your recipe. (I also just checked my Marshmallow Fluff container, and it has a similar recipe to yours. Now I'm thinking of making fudge for this Christmas! I haven't done that for decades, probably.)

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    1. awesome-we need fun in our lives right now for sure and comfort foods too. I love this recipe-I just keep it in the freezer so it's hidden from view. I haven't made this recipe in about 5 years now

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  7. Your fudge in the fridge looks perfect!
    Thank you for the recipe. It is always good to try new recipes for fudge. It helps to get the right one, like you have.

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  8. I'm with Barbara. I have trouble getting fudge to not seize, which is what happens when it's grainy and crumbly. It was overcooked, so there is not much you can do. I think someone said to add milk and reheat once, but I didn't have an luck with that. I'm glad yours turned out OK. I just can't eat dark chocolate, but at least I no longer get sick each time I hear the words. I hope it sets up well for you.

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  9. I haven't heard of Fanny Mae fudge but pan you made looks yummy. I haven't had fudge in years. I may need to make some too. hugs-Erika

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    1. It is only sold in stores in chicago and the suburbs and thinking online now too. this is a nice treat to have on hand during the holidays

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  10. Oh wow-this looks wonderful. I will be trying it! Thank you!

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  11. Another lovely recipe, Kathy! You are great in the kitchen! Kisses, my dear friend.

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  12. Your fudge in the fridge looks perfect :)

    All the best Jan

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  13. Your fudge does sound very tasty. I never had fudge until I came to the US. I tried to make it once and it was a disaster. I could not make as much as in your recipe since my cat would not eat it and that is the visitor I see in my house…

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  14. Wow, that fudge looks so delicious! Thanks for sharing the recipe, I'll have to give it a try 😀. Happy wishes! Hugs, Jo x

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  15. Your fudge looks delicious. This post brought back childhood memories for me too. Dad used to bring back a box of chocolates when he went to Chicago on business. Thanks for sharing the recipe. It's much easier than the one I have in my recipe box, which I never make because it's too difficult. Hugs, Eileen

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