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To say that I like tradition would be an understatement.  Far be it from me to be the one to break a tradition for silly reasons like being a grown adult.  That is the reason why my two cousins and I continue to set our alarms for 2:00am on Christmas morning to sneak downstairs and open our stockings, only to re-wrap them and open them with our families a few hours later.  Its just tradition.

So if I’m going to continue our stocking tradition, I was clearly going to continue making the Christmas fudge every year.  My mom makes a few fudge recipes every Christmas but this one is the fudge recipe, Great Grandma Perrone’s Sees fudge recipe.  My mom has been making this fudge for almost 38 years and remembers Grandma Perrone making it every year when she was younger, meaning this recipe has been made in our family for close to 50 years.

My mom remembers when she was younger waiting anxiously with my uncle for my great grandma and grandpa to drive up from Salinas, knowing that there was a tin full of fudge riding in the car with them.  When they would arrive at my grandparent’s house, they would rush out to the car to help unload the car and would be greeted with a big hug and an even bigger piece of fudge from my great grandpa.

For me, this is always the first thing my mom makes when she begins her holiday baking bonanza every year.  Even to this day, I will sneak into the back room where all of the baked goodies are stored and cut a piece from the still slightly warm batch of fudge.  Its just tradition.

Great Grandma Perrone’s Sees Fudge

Like any recipe where chocolate is the star, the better chocolate you use the better the finished product is.

4 1/2 cups sugar

12 ounces evaporated milk

1/2 cup butter (1 stick), 1/2 cup margarine (1 stick)

18 ounces bittersweet chocolate chips

8 ounces marshmallow cream

1 teaspoon vanilla

2 cups chopped walnuts

Butter a 9 x 13 inch pan and set aside.

Place chocolate chips, marshmallow cream and vanilla in a large bowl and set aside.

In a large sauce pan, bring to a boil the sugar, evaporated milk, butter and margarine.  Lower heat and boil for approximately ten minutes, until the mixture reaches 234 degrees on a candy thermometer.  Stir mixture constantly so it does not burn.  Pour mixture into the bowl with chocolate and stir until well blended.  Add chopped nuts an stir.

Pour into buttered pan and cool overnight.