About this recipe
Annie Welsh shares a special family recipe that’s been a part of her life since childhood. Paula Chicoine’s fudge holds a special place in her heart.
“This recipe was my mom’s favorite,” Welsh said. “So for any holiday function, she’d do yellow cake with fudge frosting or just fudge in general. She was known for her baking, but especially her fudge.”
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Chicoine’s handwritten recipe calls for ½ cup + 1 tablespoon of butter, but to simplify things, you can use ¾ cup butter, Welsh said. The recipe also specifically calls for skim, 1% or 2% milk, but Welsh prefers using 2% or whole milk for extra richness. For a twist on the recipe, add a bit of almond extract.
This fudge recipe can be used to make hot fudge to pour over ice cream, spread on cake or served as cubes of straight-up fudge.
Ingredients
Paula Chicoine's Fudge
Directions
Paula Chicoine's Fudge
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Grease a 9-by-13-inch pan and set aside.
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In a heavy saucepan, melt the butter over very low heat, coating the sides of the pan as it melts.
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Whisk in the milk and sugar until combined.
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Increase the heat to medium and bring the mixture to a boil.
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Boil for 5 minutes, stirring frequently.
TIP:
Stirring helps prevent scorching. -
Remove from the heat and immediately add the chocolate chips, marshmallows and vanilla extract.
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Stir until the mixture is smooth and all ingredients are melted.
TIP:
For a flavor variation, add a small amount of almond extract.
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Pour into the prepared pan and spread evenly.
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Allow to cool completely on a wire rack before cutting and serving.
TIP:
Can also be used as hot fudge or cake frosting.
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