Where do I even start?
This is my first post since launching FoodieCrush magazine. And akin to the nervous excitement of planning a wedding or the anxiety of childbirth—events you go through in life that you’ve put time, energy and emotion into, and you’re not sure what to expect when it actually DOES happen, then all of the sudden, POOF, its done, the hard part’s over—I’ve finally emerged from the past week with a clear head after luxing in a warm and fuzzy glow.
There’s still a bit of work to be done: The iPad version is available now and a downloadable PDF and on demand printed version will be ready for your hot little hands next week.
But in the meantime, thank you to everyone who helped ring the bells, raise the flags and lend support with the announcement of the mag. It was such a trip for my bleary morning eyes to see the first text come in on my phone with a congrats from Mountain Mama Cooks (seen with Cookin’ Canuck in the Aprés Eats feature of FoodieCrush magazine, page 62) and for me to be so pleased someone out there liked it.
That’s all I wanted and hoped for, to have those that were featured in the mag happy to be a part of the outcome. Anything else would be gravy. And then to see the comments start popping randomly onto my screen, to see the amazing feedback and support from bloggers, friends and family and new fans alike, was such a reward.
Huge thanks to everyone involved in the mag, and if you haven’t checked it out yet, please do. These contributors put so much time and effort into their stories, photography and recipes, they have such amazing stories to tell, and now an opportunity to do it— beyond their blogs.
I couldn’t think of a better way to celebrate than with my one of my all-time favorite recipes and one that this year helped serve a worthy cause: My mom’s fudge.
My mom makes it every Christmas, only at Christmas, and usually eats it for breakfast with her coffee. Yes, it’s THAT good. The recipe originally comes from my grandma, but to me it’s all my mom.
I took a double batch of the fudge as my contribution to the Salt Lake City Cookie Swap, part of the national Cookie Swap organized by Three Many Cooks (check out pics of the NY Cookie Swap) benefitting Cookies for Kids Cancer.
Following is the recipe, in my mom’s words, exactly from her e-mail because this isn’t something you want to mess up, and a few pics of the Salt Lake City food bloggers who attended the Cookie Swap fundraiser. Enjoy.
If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram with #foodiecrusheats.
- 1 stick butter, or 8 tablespoons (room temperature)
- 12 oz. package Ghirardelli semi sweet chocolate chips
- 2 cups of sugar and
- ⅔ cup evaporated milk, until mixed
- 12- 15 large, fresh marshmallows
- ¾ cups chopped nuts (I use pecans)
- 1 teaspoon vanilla
- In a large mixing bowl, add:
- stick butter, or 8 tablespoons (room temperature)
- oz. package Ghirardelli semi sweet chocolate chips
- Set aside
- In a large pan stir together:
- cups of sugar and
- /3 cup evaporated milk, until mixed
- Then add 12- 15 large, fresh marshmallows
- Cook over medium heat, (I use an electric fry pan set at 250 degrees) and stir constantly, I use a rubber spatula to stir and clean the sides of the pan. Once the mixture has melted, continue to cook and stir a bit more until you’re sure the sugar has melted; don’t let it change color.
- Pour the hot mixture over the ingredients in the bowl and stir until the butter and chocolate melt then add:
- ¾ cups chopped nuts (I use pecans)
- teaspoon vanilla
- Continue to stir vigorously until it is very well mixed. [I kind of beat it by hand with the spatula]
- Spray an 11” x 7” Pyrex baking dish with Pam and pour in cooked mixture, cover and refrigerate until set and ready to cut. FYI Recently I’ve lined the dish with plastic wrap so I could easily remove the fudge and sliced it with a pizza roller
- I hope this helps, if not we’ll have a cooking demonstration. Love, P (that's my mom)
our hostesses with the mostesses, Becky of The Vintage Mixer and Heidi of SLC Foodie
And here’s a sampling of some of eats we enjoyed at the swap:
Snickerdoodle Biscoff Sandwich Cookies from Two Peas and Their Pod
Sugar Cookie Bars from Completely Delicious
Bacon and Caramelized Onion Quiche from Mountain Mama Cooks
Citrus Cranberry Cream Cheese Danish Braid from Barbara Bakes
Thanks for reading. Keep in touch, please subscribe to foodiecrush and follow me on twitter, Facebook and Pinterest.
What a fun day and for such a great cause!! And your mom’s fudge is out of this world! I know, I tasted it:)
My mom would be pleased with the compliment. Mom, are you out there?
So glad you liked it! Happy Holidays.
I love fudge, especially with nuts! I could easily put down the entire pan!
We use pecans, because walnuts give us cancher (sp?) sores. But feel free to sub with any hearty nut.
Wow, what an amazing spread of treats and a great event! I would have loved to sample a bit of everything and meet with such fabulous ladies.
Your fudge looks awesome and I’ve been on a huge fudge making kick myself. Anything that I can no-bake is a bonus!
And what you have done with the magazine, again, is beyond.words.amazing.
CONGRATS, Heidi!!
And we would have LOVED to have had you. But sitting on the beach in Aruba certainly can’t be that bad either. THX about the mag. XOXO
Killer fudge photos, Heidi! Looks like you had a fun party, I love hanging out with bloggers in real life!
You can be so proud and what better way to celebrate than with this fudge: it looks so good!
I had a bit of a fudge making fail recently, and it was the first time I had tried to make fudge. This recipe looks a lot easier than the one I tried…when I give fudge another go, I know what recipe I’m using!
The magazine looks fantastic! I loved reading little blurbs from other bloggers, and the cookies were to die for. Congrats!
I love fudge and I always need a good fudge recipe during the holidays. Thanks for sharing this. And CONGRATULATIONS on the launch of Foodie Crush magazine! What a great concept!
Doesn’t fudge just scream holidays? Thanks so much for the nice words about the mag. XO
I remember the fudge my mother made, along with Divinity, for the holidays. Your gathering looks amazing (the women and the food)! Wish I was near to join in. Happy Holidays to all the bakers who carry on traditions. XOXO
Divinity! I haven’t made that since about 9th grade, I may have to give it another try. Onward to your site to see if its there.
So fun that it’s your mom’s great recipe. Your pictures are fabulous as usual! Just a great way to spend an afternoon. Thanks!
Isn’t amazing what a great group of bloggers there are in Utah? Love spending time with you all.
Love the photos for our brunch! And your Mom’s fudge was fantastic!
Thank you lovely
I have to say it again the magazine was fabulous!! Just fabulous and you should be so proud. Reading your post about a big event coming up – yeah i am delivering my first in 8 weeks, hopefully it will be smooth. Also this year i have decided to do fudge for gift giveaways and have been trying all these fudge recipe in the last few weeks – but this one looks fabulous and i will have to try it out – might be the winner 🙂
Oh my! Just 8 weeks! And I owe you an email, I better not wait. Would love to hear which fudge recipes you liked best.
I made the reciep the first time just like its states didnt turn out but second time cook all ingredients together on med high heat and turn out perfect.
Yay for the ipad version- I want to lay in bed and look at the mag! P’s fudge sounds amazing too!!
Thank you MP!! XO
All that food at the swap looks fabulous! I am planning on making a few batches of fudge for Christmas and New Years and this looks like the perfect addition to include. Look forward to trying this.
Yes, get your fudge in before the diets begin. Brown Eyed Baker had a yummy eggnog fudge post today too. http://www.browneyedbaker.com/2011/12/14/eggnog-fudge-recipe/
I haven’t had a chance to check out the magazine yet, but I can’t wait! I love your blog, and I’m sure I will love the magazine just as much!
thank you for the compliment, and for commenting. So glad you like the blog.
So happy for you Heidi! Job well done!
Thank you Lauren, so glad you were a part of it. When are we going to celebrate?
Lovely post!! You are talented beyond words my friend! I’m excited for more Foodie Crush in the future and more fun parties to celebrate!
Yes, parties in your space! It is seriously gorgeous with the reclaimed wood and exposed brick. Love it.
How much is 1 square of butter? 1 tbs, 2? Looks like fun to make and eat.
Same question – how much is a “square” of butter?
I’m glad that I wasn’t the only one who was wondering that! I’m thinking it means 2Tb? I’ve never made fudge before, but thinking of trying some out!
Hi Tina, the square refers to a cube of butter, so 8 tablespoons. Make sure its room temp so it melts easily. And ennnnjoy!
One square is the same as one stick of butter = 8 tablespoons = 1/2 cup. It’s mom-speak 🙂
Sandy, its one cube of butter or 8 tablespoons. And they are divine to eat and easy to make. The secret is to beat the mixture really well with a wooden spoon once you’ve combined the hot and room temp ingredients. Makes the fudge glossy.
I’m thoroughly enjoying the fudge now & friends and colleagues have very much enjoyed the batch I’ve made the past few days 😉
I’m making two more batches tonight 🙂
Made this last night, it is really great. My only wish is that it hardened up a bit more — it can’t seem to sit out of the fridge for long without going sticky and gooey in your hands. Nonetheless, it’s going to be our teacher gift treat this year as it is mighty tasty. — Also, the magazine is great. I stumbled upon it, and thus then your blog, via issuu and was mesmerized. So many good recipes. What a great concept. Kudos!
Hi Pellie, the fudge is best if kept refrigerated until ready to devour. Thanks for the feedback.
Heidi!!!!! Can I just tell you how flippin’ fantastic this all is! So so proud of you girl~ way to take this project by the horns, and make it something absolutely amazing. That yam souffle is a Nic favorite~ he requests it for Thanksgiving every year. And thanks for the fudge recipe! I was just thinking it was time for a new fudge~ perfect! If it comes from Miss P it has to be yummy:) Holiday loves to you and yours! ~xo
Xoxo to all of you Sherice. Love and miss you guys!
Hey Heidi, your The Best Homemade Fudge is a Recipe Guessing Game on Knapkins. Think your friends can win? http://www.knapkins.com/guess_games/1073?source=blog
First, the fudge looks delish! And I LOVE fudge.
Second, you should be so proud of this accomplishment. The magazine is beautiful, print worth even (is that in the future plans???). How awesome to have such a great response too!
I’m planning on getting a version ready for on demand printing ASAP!
Sounds like a tasty recipe, Do you If I could exchange the chocolate chips
for peanut butter? I want to make a peanut butter fudge with the evaportaed milk and marshmellows!
I asked my mom and we both wonder if the peanut butter would set up enough, would there be enough fat as a binder? Give it a try, I’d live to hear if it works. Maybe use only 13 marshmallows.
Hi Kayla, Heidi and I discussed the peanut butter today, wish I had a better answer for you but I’m not a candy maker, my fudge is the only candy I make. I think you should go for it, you never know until you try, let us know, I could have a new favorite candy recipe.
Such amazing looking fudge + what a lovely group of gal pals at that table! Congrats on the success of your magazine. The amount of work and efforts put into it astound me! Well worth every second. Have a great weekend!
What a wonderful spread! everything looks delish and your Mom’s fudge sounds so rich, perfect for Christmas treats swapping.
Thanks for sharing, just linked to it in my 100 chocolate recipes round-up
This was the best fudge ever and so easy my 2 year old helped. FYI added salted peanuts and was super yummy. 🙂
What are the biscotti looking cookies with what appear to be chocolate and maybe peanut butter chips from your the photo (017) of the swap?
This I need to make soon.
Everthing looks sooo good. Whats in the 9×13 pyrex dish?
It is like a 9 x 13 cake pan!
This is my same exact recipe! I’ve been making it for years, only mine is called See’s Fudge. I have played with it and given different variations away for gifts. My favorite variation, and the one I use most often, is to sub a small amount of the Ghiradelli’s (I like the 60% dark) semisweet with Ghiradelli’s Milk Chocolate and then also add 1/2 C. Dried Cranberries and use chopped almonds for the nuts. The combination of chocolates really makes a nice texture and flavor.
It’s my third year of making this recipe and it is hands-down the best of the best. Enjoy the holidays! xx
Wow such a yummy chocolate fudge..Going to try it today only and As i’m new in your blog and i find lot’s of yummy recipe and i need to try all dish..
Easy fude recipe
Is it one can of Evap milk? There is a little square instead of a an amount. Thanks!
Can I substitute mini marshmallows? If so can you please tell me how much?
Thanks!
I have used mini marshmallows in other things and the variation is that 4 mini marshmallows equal 1 large one.
Thank you!
I view the recipe, but where it gives the amount of evaporated milk there is no amount… just a square… how much evaporated milk do you use?
It’s 2/3 cup evaporated milk. Not sure why it isn’t showing in your browser.
It’s only showing as a square for me too. Glad to see the clarification here in the comments!
It’s frustrating to see the square instead of an amount of evaporated milk. I’d love to make the recipe but can’t. Maybe a good proofreading would have helped. I’m looking for another recipe now.
It’s 2/3 cup evaporated milk. Not sure why it isn’t showing in your browser.
Are you able to use sweet condense milk and leave out the marshmallows if you do not have evaporated milk? I am going to try it tonight.
quiero la traduccion en castellano.Gracias
Fudge is way too soft! Possibly the marshmallows? I don’t know what 12-15 large marshmallows means. I used 14. Also it says “large” marshmallows. There are 3 sizes, mini, regular and large Correct? I used the large and would change it to regular so it doesn’t take as long to melt. Maybe about 24 of them? Wish there was a way to fix this fudge as it is not good enough to take to a gathering.
You may have used the campfire style marshmallows that are extra large? These regular size / large marshmallows are the ones I use.
This was 1 of the exactly same recipe that my grandma was so knowned for being a home maker and my family didn’t remember but me and my mom did
Hi. How much in grams is 12 oz.chocolate and 1 stick of butter? Not being on USA makes it hard 4me to know the measures.
I am in love with this fudge! I was convinced to make it after you wrote about how your Mother would eat a piece for breakfast. Now I’m eating it for breakfast…eating some right now, actually! Thank you Thank you!!
I wrote about it on my blog if you would like to see!
Thank you for sharing this fudge recipe with me. It was so easy. Without a doubt the best ever.