Making this fudge has been on my to-do list for a little over three months. My Aunt C makes it for our family Christmas party. Last December I was so eager to make it that I messaged her right after our party to beg her for the recipe. She obliged and then I promptly forgot that I had this treasure on my to-do list. I recently found the recipe and set out to make it.
It makes a lot of fudge. I gave most of it away because it was simply too much to keep in the house. I wish I would’ve taken pictures of the faces of those I bestowed this sweet treat upon. To say they were excited would be an understatement.
I love this recipe for several reasons. It’s gluten-free and egg-free which makes it appealing to this wheat and egg intolerant foodie. It’s easy and ready in very little time. I did have a small “incident” when I was boiling the fudge. The original recipe calls for you to use a 2 quart saucepan. I followed the recipe and within one minute of the rapid boil saw the mixture start to boil over the side. I quickly switched to a 3 1/2 quart saucepan and was able to rescue the batch.
Make sure that you really boil the fudge. If it is still sticky after it is firm it’s because it didn’t hard boil hard or long enough. My aunt told me that she has made more than one batch at a time and one would be perfect and the other was sticky. Also, don’t walk away while it’s boiling. It burns very quickly and once the heat is off it starts to harden very quickly.
(Adapted from Food.com)