- [Kristen] Welcome back to GoodKnit Kisses.
I'm your host Kristen and today we're bringing
a recipe from our family to yours.
Here is my mom to tell you about one I recently
talked about in a live video.
- Hi, welcome to Mimi's Kitchen
I'm Kristen's mom and we're gonna make million dollar fudge
but it won't cost you a penny.
We're gonna start out by turnin' on our stove.
This is an induction stove so I'm just gonna put it
not too high, about six started.
I have pre-measured four and a half cups of sugar
and then we're going to add a can of Pet milk.
It's actually the 12 ounce size can of evaporated milk.
Shake it up a little bit.
I've already washed the top of it.
Wanna make sure the can is clean.
And then we're gonna pour in here, get it all emptied
out of the can, then we're gonna stir it up to get
it dissolved together the sugars while it's heatin' up.
We're gonna bring this to a slow boil
where you start seein' it bubbling.
And after that, we're gonna set our timer for six minutes,
but it's gotta come to a boil first.
This is very important so that you don't have fudge
that just is all runny, so while this is heatin' up,
I've got it now where the sugars and the milk
is mixed together and while that's heating up,
I'm going to pre-cut up my pecans, 'cause Kristen's
dad really likes pecans in his fudge.
You don't have to put pecans in, you can actually
put lots of other things in there.
Some people even like peppermint in it.
Some people like walnuts or Reese's Pieces.
You can be real creative in this part.
But because it's her dad, he likes it with just pecans.
I'm gonna stir this real quickly just to make sure
that it's not gonna burn because you don't want burnt sugar.
One thing, it doesn't smell good.
This was a cup of pecans.
Now my recipe that I have, we need to now add the chocolate
chips and the chocolate, the Hershey bars,
it's actually about 12 to 13 ounces.
You can get chocolate bars that are four ounces
so it takes three of these, or you can get a big
chocolate bar that's seven ounces and then you
have some to nibble on while you're cookin'.
So I'm stirrin' this again just to make sure it doesn't burn
and we're gonna break apart the chocolate bars
to little bite-size pieces.
And if you like chocolate like I do, this smells good.
Hershey bars are good.
In this batch I'm gonna add to it.
I'm including in those 12 to 13 ounces, the dark chocolate
'cause dark chocolate's kinda good for ya.
One quick stir here.
Hasn't come to a boil yet.
Now I'm gonna add Nestle's semi-sweet chocolate chips.
Add 12 ounce package and we have a tablespoon of butter,
which I've pre-measured here.
I'm gonna turn up my stove now that
I'm gonna stand here and stir it.
Once this gets to a boil, I've already
got my timer ready for six minutes.
So I'll push that in just a moment.
As you see we have one more ingredient sittin' by.
This is one of the secret ingredients that goes in there,
but it gets messy takin' it outta the jar.
- [Kristen] Now it is boiling to the point of
the six-minute start, so this is what it looks like, right?
- Yes, it's six minutes now.
We don't want it to go too high,
so I'm turnin' the stove back down.
'Cause you can have it get overcooked if it boils too fast.
Now while that's boilin' I've pre-cut my parchment paper.
You can just use butter in the pan, but I've found
it's a time saver and I can put parchment paper in here
and once the fudge sets up I can take it out
and we can cut it up.
- [Kristen] And this pan is what size?
Nine by 12?
- This is a nine by 12 pan.
It doesn't have to be a cookie sheet size,
it could be a glass pan.
It just needs to be a pan that's not too big,
about what you'd make brownies in.
Oh, this is gonna be so good.
Do you think we have some hungry mouths waitin' for this?
Are you waitin' for this yourself?
- [Kristen] Yup, we do.
And so you just turned it down a notch.
Is that 'cause you don't want it to get scorched.
- I don't want it to over boil because I don't want
the sugars to get so that they will be too hard.
Now I'm getting this ready because if you don't have
this ready it all won't work too good, so I'm takin'
off the label off this marshmallow cream
and we're gonna have that ready to put in here.
We're gonna dump everything into this hot pan
once the six minutes is up, so we still have
a little over three minutes.
This fudge recipe is such a favorite.
Now we've been married 44 years and every year,
our customers call and say, "Where's my fudge?"
Our customers in our business ask for the fudge every year.
Even those that are no longer our customers still ask,
"Where's my fudge?"
(Kristen laughs)
- [Kristen] It's true.
- Timer's just about to go off, and
(timer beeps)
there we go.
We're gonna turn off the stove and move it off the heat
source and pour the chocolate and everything else
in there and now we're going to get the marshmallow
cream and one more ingredient that I forgot to get out
was the vanilla, so excuse me just a second.
And we have a teaspoon of vanilla.
Then we're gonna stir this until
everything melts and mixes together.
It's pretty hot, so if you have a child helpin' you,
make sure their fingers don't get in this hot sugar.
This is when it's nice to have a man
that likes stirrin' chocolate around.
- [Kristen] You need a strong-armed person, huh?
- Yeah, where is that strong-armed person?
- [Kristen] This could be your pre-workout
before you eat some fattening fudge.
- It's almost done.
We're gonna get all that chocolate melted
and the marshmallow cream mixed in here.
Looks so yummy.
Okay, I think it we're ready to pour it now.
Get my hotpad gloves on.
- [Kristen] I could come over and help.
- [Mimi] Ah, let's see.
Kristen, can you scrape that out for me?
- [Kristen] For real.
- We're gonna spread it out in the pan to where
it gets in the corners real good and there we go.
Kinda can shake it a little bit just to get it
settled down in it.
This has gotta cool a few hours before you even
try to get it outta the pan 'cause right now it's real soft.
Now that we've got this all in the pan and it's soft,
let it set for two to three hours, even overnight,
it won't hurt, and then it'll be hard enough to cut.
Welcome back to Mimi's Kitchen in the country.
We're now got the fudge hard enough to take off
and by using the parchment paper, we can just lift it out
and we're gonna cut a few tasters.
We have some hungry people sittin' aside.
I don't know if they're hungry,
but they think they are for tastin' the fudge.
So we cut a few pieces.
It could set up a little bit longer, but this
is good enough to have a bite of fudge.
- [Kristen] Mm, this looks good.
- Thanks for joinin' me in my kitchen in the country.
(piano music)