Hungry for the Holidays? Try Great Aunt Bunn’s Holiday Fudge


Noah G

A batch of Holiday Fudge I prepared on the 7th.

Noah Glasgow, Editor-in-Chief

Aunt Bunn’s Holiday Fudge, a recipe that actually hails from my Great-Great-Grandmother Amelia, is a Glasgow holiday staple. Affectionately, I call it “The Armkiller.” Like many confections, fudge requires an immense amount of physical force to be brought to the proper consistency. And since you’re boiling it on the stovetop, this is done manually, and constantly, and with as much strength as you can muster, for ten or fifteen minutes. In my family’s laminated recipe, a letter to my mother on which my aunt has written, “It’s real easy to make, it’s the beating that takes energy. But then you’re young, so you have the stamina.” In that spirit, and with the hope that all of us are in good health and holding onto plenty of untapped stamina, je vous présente Amelia’s recipe. 

1 lb. Powdered Sugar

6 Tbs. Cocoa

½ Cup (1 Stick) Unsalted we Butter, cubed

½ Cup Cream

1 Tsp. Vanilla

6 Tbs. Marshmallow Fluff (about ½ of a 7 oz. jar)

1 Cup Chopped Nuts (preferably pecans. Optional, but highly encouraged)

(A note in the margins reads that a double batch makes three gift-sized boxes)

  1. Line an 8” square cake pan with parchment paper and set aside.
  2. Mix the sugar, butter, cocoa, and cream in a saucepan on the stove. 
  3. Bring the mixture to a boil, stirring gently to incorporate the ingredients. Don’t use a plastic spatula, or it will melt. Don’t use a whisk, either, or you’ll end up incorporating too much air. A wooden spoon is best. 
  4. As the mixture heats, fill a mixing bowl with ice. 
  5. Once the mixture begins to boil, stir gently until the “soft ball” stage, or for about 5 minutes. For those who have never worked with confections, knowing when you’ve hit “soft ball” is tricky. The internet is a wonderful resource. For those less endeavorous, here’s a yeoman’s trick: 
    1. Fill a cup with ice water.
    2. Once you’ve stirred your fudge for a few minutes, take a spoon and drizzle some of the chocolatey syrup into the cup. Then stick your finger in, and swirl the syrup around. 
    3. Attempt to remove the glob of syrup. If it’s still loose and drippy, you’re not quite at soft ball yet. Keep beating your mixture and check again in 30-45 seconds. If your glob of syrup is rock solid – I mean, jawbreaker solid – you’ve gone too far. You now have caramel and a ruined saucepan. Congratulations.
    4. If your glob of syrup has formed into a nice ball that holds its form out of the water, is malleable to the touch, and tastes like fudge, then you’re at soft ball, and it’s time for Step 6. 
  6. Once you’re at soft ball, cut the heat, add the vanilla and marshmallow cream, and beat to incorporate the new ingredients. Keep beating as you place your saucepan into the bowl of ice. This will help the mixture cool as you continue to mix.
  7. Add chopped nuts once your mixture has begun to thicken.
  8. Once your arm is devastated and your mixture thickening rapidly, pour the mixture into the prepared cake pan. Don’t wait too long to pour or the fudge will harden in your bowl. 
  9. Set to rest in the refrigerator. 

Your fudge is now done. After it’s cooled, hide it, or if you’re less selfish, enjoy it with your family (it makes for a terrific last-minute holiday gift as well. Chandlery staffers are particularly fond). Happy Holidays!