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BackstoryFor as long as I can remember, my mom made chocolate fudge every Christmas. And I loved it. It was always perfectly mixed and never gritty, and became my most anticipated holiday treat. A few years ago I took over in the kitchen and began making the fudge myself. It was just as delicious as before and still reigned as my favorite sweet. Then, last summer my mom and I went to Savannah, Georgia for the weekend – to be in the audience at a taping of Paula’s Party! It was the highlight of my summer and that’s when I got to meet Bobby & Paula. It was a fantastic experience (and I made in on camera quite a lot!) In addition to the taping, we also spent time in the historic area of Savannah, most importantly River Street. It was beautiful, and you guessed it – my favorite part was the free praline samples at River Street Sweets and at the Savannah Candy Kitchen. I’d recently fell in love with pecans, thanks to my grandpa, and couldn’t get enough of the creamy nuts. When I returned home to Schaumburg the next week, I just kept dreaming of pecans. The next weekend of the 4th of July and our neighboring town was having a festival, complete with a cooking contest. One of the categories was fudge. I knew I was destined to be a part of the competition. Then it came to me. “Just Got Home From Savannah Fudge” – my mom’s delicious recipe with the addition of pecans and caramel sauce, genius! I decided to shorten the title to “Savannah Fudge” as to not overwhelm the judged and it worked. I came in first place and was awarded a blue ribbon. It was a pretty silly competition filled with women (and a few men) over twice my age, but it was fantastic to place first! Those ladies were a bit jealous; the 2nd place woman kept asking me what was in my recipe. Since then, I’ve made my fudge a few more times and each time it tastes better and better. It has become a classic and one of my grandpa’s new favorites
- 1 12 oz pkg semi-sweet chocolate chips
- 1 12 oz pkg milk chocolate chips
- 2 squares unsweetened chocolate
- 1 cup butter
- 4 cups sugar
- 25 large marshmallows
- 1 tsp vanilla
- 1 cup milk
- 1 ½ cups chopped pecans
- 1 cup pecan halves (plus more if using a larger pan)
- 1 can store bought caramel ice cream topping
- Mix sugar, milk, vanilla and butter in saucepan.
- Boil 2 minutes.
- Turn heat off, add marshmallows, stir.
- Add chocolate, stir.
- Add chopped pecans, stir.
- Spread fudge out on a large jellyroll type pan (the larger the pan, the thinner the fudge).
- Arrange pecan halves so that at least one half will be on each piece of fudge. Refrigerate fudge for 20 minutes.
- Warm up caramel ice cream topping according to can’s directions. Drizzle fudge with the caramel topping, using as much as you would like.
- Refrigerate for at least 2 hours – fudge is best the next day.