"Nana B's Fudge. This, easy, almost fail-proof, smooth, rich fudge recipe was one that BB's Nana B made each year for the holidays. It was always a welcome gift to everyone who received it".
The making of - Nana B's Fudge
Nana B. Gosh how we love and miss that woman. Gracious to a fault, she played golf each Friday with her girlfriends well into her late 70's and smoked Camel non-filters. Always a joy to be around, but, well, sorry Nana B...she was not a cook. And like me she only inherited the last name of Baker, she wasn't a baker either.
Nana B was raised in a house with servants, including cooks. She didn't need to learn to cook. Until she met and married BB's granddad, who was in the Navy and who expected a wife to cook. So she tried. She really really tried. But her idea of cooking was to boil it. Boil everything. Protein, vegetables, starch. Boil it. It was said that BB's dad always had a shaker of Lawry's Seasoned Salt at hand. Anything to give the food some flavor.
Except for her meatloaf. She did make a pretty decent meatloaf. And this fudge. She made a darn fine fudge that everyone looked forward to receiving during the holidays.
Now it seems that, as I come to find out, Nana B's fudge was/is very close to the same recipe that is Mamie Eisenhower's Fudge. I'm sure this came to be as it was probably the fudge recipe in every newspaper or magazine during the time of the Eisenhower administration in the '50s. Ike was well-liked as a president, and Mamie, as the first lady had her duties as well within the administration, although unlike in today's world, it was much more "domestically" defined. And I'm fairly sure, although not positive, that at some time during the holidays someone interviewed her and asked her what she likes to give out for the holidays, and she gave them this recipe...more or less. The only differences I can see are:
- The addition of vanilla extract - way to go Nana B!
- The removal of the words "sweet German chocolate" to just be "sweet dark chocolate". Although there were a few batches made with semi-sweet and milk chocolate. So if you don't like only dark chocolates, feel free to substitute milk chocolate for the sweet dark. Not my fav, but I'm not the one eating it right? Regardless of whether you decide to use milk or dark chocolate, remember this - Fudge is about the chocolate. So please, use the BEST chocolate that you can buy. The more cacao in it, the smoother, richer, flavorful it will taste.
- The original recipe calls for pecans, that's so south. Nana B, being from Ohio, always used walnuts. And remember to always always toast your nuts.
So load up your sleigh with some of Nana B's Fudge and share the joy!
When Nana B and Trevor first met. Love at first sight as she deemed him "Trevor Wever"
Trevor Wever's hand-painted ceramic snowman holding a plate of Nana B's Fudge.
"I'm whispering here...can you see that? Truth be told...Trevor was about 7 or so when 'he' painted this. He wasn't really good at staying in the lines, if you know what I mean...and my OCD came out every night, after he went to bed, to correct his boo boos. Now, I wish I had left it alone and let it be his and his alone. It's that whole, hindsight is 20/20 thing..." Cheers ~ Lindy
Nana B's Fudge
- 4 ½ cups granulated sugar
- Pinch salt
- 2 tablespoons unsalted butter
- 1 12-ounce can evaporated milk
- 12 ounces semi-sweet chocolate bar coarsely chopped
- 10 ounces sweet dark chocolate bar coarsely chopped
- 1 teaspoon pure vanilla extract
- 1 7-ounce jar marshmallow fluff
- 1 ½ to 2 cups chopped toasted nuts such as walnut or pecan
- In a heavy-bottomed saucepan, bring the sugar, salt, butter and evaporated milk to a boil. Boil for about 6 minutes, stirring occasionally. Keep it just at a boil so the mixture doesn't scorch on the bottom.
- In a large deep bowl, combine the chocolate, marshmallow fluff, and vanilla extract. Once the milk/sugar mixture has boiled, pour over the chocolate/mixture and stir or beat until the chocolate is all melted and the marshmallow fluff is completely incorporated (you see no white). Stir in the chopped nuts.
- Spray or coat a 15 x 10 cookie sheet with cooking spray; pour the fudge in and smooth until evenly distributed. Allow to harden at room temperature. Cut into squares.