Shirley’s

Chocolate Fudgey Fudge

Chocolate fudge has always been part of Shirley Goldman’s life.

The recipe was given to Shirley by her mother, who passed when Shirley was thirteen years old. It had always existed as a vivid childhood memory, but it was only after Shirley’s marriage in 1964 that this dessert became a true baking staple in her home.

From bake sales to couples club meetings, this fudge has (in all its decadent glory) made numerous appearances and garnered countless compliments. It has since been shared with Shirley’s own children as well.

To Shirley, the fundamental appeal of this treat is wonderfully simple:

“I’m a real chocoholic,” she said.

“And this fudge is delicious.”

INGREDIENTS

One 12 oz bag semi sweet chocolate bits 

2 squares unsweetened baking chocolate

1 lump of butter

1 tsp vanilla extract

1 bag small marshmallows or half a bag of chopped walnuts (optional)

let’s get started!

  1. Melt chocolate in a double boiler.

  2. When melted, remove from the heat and dump out the boiled water.

  3. Add one can of sweetened condensed milk.

  4. Stir till smooth.

  5. Add the lump of butter and the teaspoon of vanilla extract. At this stage, you can also add half a bag of small marshmallows and/or half a bag of chopped walnuts if you choose. Mix gently. 

  6. Pour mixture into an 8x8 greased pan OR can be dropped into small tins or well-greased cookie sheet. 

  7. Refrigerate.

  8. Cut when firm. Store in fridge in glad wrap or tinfoil. Shirley says, “Don’t make more than one week prior to serving, or it’ll dry out.”

  9. Enjoy!