GM's Million Dollar Fudge
by Kelsey Haughian
My grandma, the GM, lover of root beer floats and chocolate, and Eastern Montana’s historian was a force to be reckoned with.
I came across an old birthday card from my grandma the other day, one of the lines read “...you have a great strength indeed...” I immediately said to myself, ‘That strength came from you, Gram.’ I miss her every day. I think of her whenever I cook or bake. When I reach for a wooden spoon, memories of her small kitchen flood in. I pour flour out of a mason jar on my counter and see her sprinkling flour to roll out a pie crust. She is everywhere in my kitchen.
I learned how to not measure a single thing when cooking from her. “Just throw some in and taste it, Kay.” She didn’t even measure baking soda! My mom, on the other hand, taught me to at least measure the baking soda. Melding two wonderful teachers together in my skills has been such a curious thing in developing my own cooking style. I hope my food tastes just as good as theirs!
My grandma used to make the world’s greatest fudge. Seriously, so damn good. I haven’t made it in years, because it’s kind of hard to make fudge. Or maybe it just doesn’t taste the same as when she made it? When I went to look for the recipe today, I realized I didn’t have it! It’s probably because she never wrote it down, because I rarely saw her follow an actual recipe. So I reached out to my family, knowing someone had to have it! I figured it was jotted down in the back cover of an old cook book, like many of her tried and true recipes. My mom must have written it down a few years before grandma passed away, because she finally found it in her book of recipe cards. I think I’ll try making it this year in my own kitchen, thinking of her as I grab my wooden spoon. Please enjoy “GM’s Million Dollar Fudge!”
Ingredients
1 T. softened butter
1 C. heavy whipping cream
2 C. white sugar
1 C. semi-sweet chocolate chips
1 C. marshmallow cream fluff
1 C. chopped nuts (optional)
1 1/2 tsp. vanilla extract
Instructions
Grease an 8x8 pan with softened butter.
Over medium heat, bring whipping cream and sugar to a soft boil. Gently boil for 3-4 minutes until thickened. Add remaining ingredients, stirring until well-combined before removing from heat.
Pour into dish, smoothing top with spatula. Allow to set for several hours before eating.
Eat!
Image by Kelsey Weyerbacher
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