GranAbbey's Fudge

The last two recipes of the year are in honor of my Grandmother. Everyone in the family called her "GranAbbey"! GranAbbey, born Aba Laura Mitchell, was born August 13, 1919 in the small town of Hubbard, Texas. (Yes, I was named for her...)

The story of the recipe is a funny one. GranAbbey was a FANTASTIC cook! She could make anything and it was all good! Every year GranAbbey made an assortment of Christmas desserts. During college, she would send me a big tin of candy to share with all of my girlfriends in the dorm and at my sorority house. 

One of my favorite Christmas treats she made was her chocolate fudge. I always wanted the recipe. After she passed, we looked through all of her recipes to no avail.

Years later I was at a Christmas party of a dear friends of our's, Valerie and Thomas, and low and behold, she had Gran Abbey's Fudge on the dessert table. A took a bite and, well, it was pretty close! I couldn't beleive my eyes, or my mouth.

I ran to Valerie in the kitchen, begging and pleading for the recipe while sharing my story. I thought the smile on her face was a little smirked. She pulled out a jar of Jet Puff Marshmallow and showed me the label! It was there all the time. The secret to my Grandmother's Famous Christmas Fudge was on a jar!

I quickly called my father to share the news of the secret. We are all convinced that GranAbbey added a secret ingredient that none of us know to make it her own. She was always really good at that! But, as far as the fudge, this is close as I can come to my GranAbbey's Fudge!

GranAbbey's Fudge

aka Jet-Puff Marshmallow Fudge

Number 51

Ingredients

3 cups of sugar

1 1/2 sticks of butter

1 1/12 package of semi-sweet chocolate

1 jar of Jet-Puff Marshmallow

1 teaspoon of vanilla

1 small can of evaporated milk

Directions

Place the sugar, butter, milk, in sauce pan. Bring to a full rolling boil on medium heat. Stir constantly.

Boil for four minutes or use a candy thermometer to bring to 234*F.

Remove from heat. Add chocolate, marshmallow and vanilla. Stir.

Pour into pan to let set.

Cook's Notes: You can substitute the chocolate for milk chocolate or dark chocolate to change to flavor. I have also tried making this by substituting half of the recipe with peanut butter and making a chocolate and peanut butter layered fudge. It was delicious.

If you have any suggestions for the "secret ingredient", post them here. Maybe we can figure it out!

Happy New Year!

Laura