Fudge Special: A Family Recipe
Homemade fudge is a classic dessert you can find during the winter holiday season. It’s easy to make, keeps fresh without refrigeration, and most people love the stuff! While there are endless flavors of fudge out there, today we’re making my family’s recipe for Fudge Special.
This page contains affiliate links which means I may earn a commission as an Amazon Associate (or other affiliate program) from qualifying purchases. I only recommend products that I use and trust.
What Is Fudge Special?
I haven’t the faintest idea. When I started putting together a cookbook of my family’s recipes years ago, my grandmother gave me a handful of fudge recipes. One of them was called “Fudge Special”.
All in all, it’s just your basic chocolate fudge recipe. However, this one is unique because it doesn’t use evaporated or condensed milk, plus there’s only a heaping tablespoon of marshmallow fluff in it. This recipe is unlike any other fudge I’ve made before, but it comes out just as delicious!
Prep Your Pan
Before you even begin making your Fudge Special, you’ve got to prep that pan. I like to line mine with two sheets of foil and then lightly coat with cooking spray. It’s easy peasy, but if you skip this step you are in for a mess.
Low & Slow
The key here is to not burn the chocolate or scorch the sugar. When you melt the chocolate, aim for a low heat. Once the other ingredients are combined, bump it up to a medium- low heat. You won’t be stirring much, so make sure the heat isn’t too high.
And when I say “slow”, I mean slow. It took my fudge about 45 minutes to hit 235℉. As tempted as I was to blast the heat, patience is key. Your fudge might take less time. It all depends on your heat.
Do I Need a Candy Thermometer?
Yes. You can always test for the soft ball stage (drop a pea sized amount of hot fudge into a cold glass of water and it forms a soft ball), but that’s not the most reliable option.
Your fudge must hit 235℉ and go no further than 240℉. If it doesn’t reach temperature, the fudge may not set properly. Conversely, if the fudge gets too hot, it will become too hard. We want a soft, fudgy Fudge Special.
Related Reading: Fudgy Chocolate Cookie Bars
One More Note
Only beat the fudge until the butter, marshmallow fluff, and vanilla are well combined. If you mix longer (like ya girl did), the fudge begins to set and you won’t even realize it. This is not the end of the world though!
If your fudge does set up too much before it goes in the pan, it’ll just be a minor cosmetic issue. Just do your best to press the fudge into an even layer and it’ll turn out great.
Let Me Show You
In my opinion, this recipe is a bit different from other fudge recipes I’ve made. That being said, the method is more or less the same. Check out my step by step video tutorial so you can see exactly how I make this Fudge Special.
While this particular recipe takes some time, it couldn’t be easier! It’s absolutely delicious and will stay fresh in an airtight container on the counter for at least a week or two.
Taste & Texture
My son graciously agreed to taste test it for me and he says it’s the best chocolate he’s ever had! That’s high praise because this kid is not a huge chocolate fan. Like any good fudge, it is soft, creamy, and deliciously chocolaty.
Even with using bittersweet chocolate, the fudge is very sweet (holla to the 21 ounces of sugar we added!). I’m super curious what this would taste like with unsweetened baking chocolate. Try that at your own risk, but let me know if you do!
Related Reading: Chocolate Almond Braid with Caramel
Enjoy!
I hope my grandmother’s Fudge Special recipe becomes a family favorite in your household this holiday season. It’s a perfect treat to have on hand or even give as a gift.
While I’ve got you here, have you subscribed to the Bakes & Blunders YouTube channel yet? I post a new video every other week covering a recipe, tutorial, or some great tips!
Fudge Special
Ingredients
- 3 oz bittersweet chocolate chopped
- 21 oz sugar
- Pinch of salt
- 8 fl oz whole milk
- 1 Tbsp unsalted butter
- 1 heaping Tbsp marshmallow fluff
- 1 tsp vanilla
Instructions
- Line an 8x8 inch pan with two sheets of foil and lightly coat with cooking spray. Set aside.
- Melt the chocolate in a saucepan over medium- low heat (be careful to not burn it).
- Add sugar, salt, and milk and mix thoroughly. Add a candy thermometer to the pot. Cook slowly, without stirring, on medium- low heat until it comes to a boil.
- Continue to cook, stirring just enough to prevent the mixture from burning, until it reaches 235℉.
- Remove the saucepan from the heat and place it in a bowl of cold water, without stirring, for 5 minutes.
- Transfer the fudge mixture to a medium bowl. Add butter, marshmallow fluff, and vanilla and beat until everything is combined. Immediately pour into the prepared pan and press into an even layer.
- Cool completely before cutting into squares.
Notes
- Depending on how you cut the fudge, you could end up with 45- 65 squares of fudge.
My Favorite Products For This Recipe
Colleen
Hi there! I’m Colleen, a novice baker with a passion for learning and improving my bakes… and blunders. On Bakes and Blunders, you can find all sorts of tasty recipes that range in difficulty, but most importantly, I’ll try to explain the reason behind important steps. If you know why a recipe works, you can tweak and adapt it to suit your unique tastes, and you’ll be able to reliably produce some very delicious treats. If you love baking and want to expand and grow your skills, or if you are a casual baker and just need some pointers, my blog is right up your alley! Join me on my baking journey and we’ll learn how to make more impressive recipes together.
You May Also Like
Eagle Cake with Meringue Pops
Cinnamon Bourbon Biscotti
