This fudge has been a delicious Christmas staple in my family for years – I couldn’t really tell you how long; it just seems like it has always been around. Growing up, my Aunt Diana would make many batches of this delicious confection every year, and every year she would always gift a brick of it to my dad. I remember staring it in the fridge, knowing how special it was, and wishing I was in the fudge gifting club.
Aunt Diana was an amazing baker and cook, and she LOVED Christmas so much. She was with us much too short of a time, and it only seems right that I share her beloved fudge recipe today, on the 5th anniversary of her passing. So, here’s a fudgey toast in honor of her memory; a shout out and some love to my dear Aunt Diana.
If you’re making a single batch, as listed above, I’d recommend a 5 qt sauce pan for cooking, and either a large loaf pan (pictured) if you’re giving a whole brick to someone, or an 8×8 pan if you’re going to cut into squares and package as shown above.
Or, if you’d like to make a double batch, I’d recommend a stock pot and a 9×13 pan. Whatever you choose, make sure to line it in foil!