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One of the first memories I have of the Strong family and specifically my mother-in-law is of her delicious candy! Christmas time at the Strong’s is seriously magical with all the candy made by Chris herself! One of her specialty candies is Fudge Truffles, she has made them shaped like Christmas trees and hearts. We love them so much that we asked her if she would be willing to make some for our Candy Bar at our wedding reception. Her and my sister-in-law so graciously did and they were such a hit! Chris made chocolate fudge with chocolate coating and Dallin’s sister, Charis made white chocolate raspberry fudge with white chocolate coating. She so graciously said I could upload her recipe here for memory sake and in case others wanted the recipe as well. Chris has a blog of all her recipes and it’s honestly so smart! I love that most of her recipes are in one place and so easy to access for herself, family, and friends! I can easily find all her favorites, and I love the little stories that she shares a long with them. Such a fun way of memory keeping, journaling and sharing delicious recipes! What I’ve loved about blogs all along!
Some products that might be helpful with this recipe: silicone heart mold, paper liners, sugar details, Guittard melting chocolate!
See’s Fudge Heart Truffles
Ingredients
- 1 12 oz. can evaporated milk
- 3 12 oz. packages semi sweet chocolate chips can switch chocolate depending on flavor of fudge you'd like to make (mint, white, peanut butter, etc.)
- 1/2 lb. butter
- 4 1/2 C. sugar
- 1 8 oz. jar marshmallow cream
- 1 tsp. vanilla
- chopped nuts optional
- Guittard, easy to use coating chocolate or melts for dipping
Instructions
- Combine all ingredients, except milk and sugar in a bowl and set aside. Mix milk and sugar in a sauce pan. If making fudge in a pan–boil for 7 minutes at a full rolling boil. If making fudge for truffles–boil for 4 minutes. Pour over other ingredients and stir until smooth. If making fudge in pan pour into a 9×13 pan. Refrigerate until firm. For truffles-put in mold shapes and freeze for 10-15 minutes until set. Once able to remove from mold, carefully remove them and dip into coating chocolate. Let set.
- Add in other ingredients after fudge has cooled to room temperature if desired.
