Mamaw’s Fudge

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I love fudge! I think I fell in love with it as a kid because my Mamaw had such an incredible recipe. It was this big hit of sweet chocolate that just melted in my mouth. As an adult, that taste is always followed by a flood of childhood memories.

When I was older, I asked Mamaw for her recipes. By this time, she was in assisted living. A lot had changed for her. This was a woman who inspired me in so many ways. She had a career as a Registered Nurse and man could she cook! She could have a full-course meal for 12 on the table with fried chicken, mashed potatoes, homemade biscuits, green beans and pies for dessert using only one oven and four burners. Everything was steaming hot and ready to go. It was her way of loving us. She loved to cook, to give….food was just one of the ways. I was very happy when she wrote down a few recipes for me.

While trying to recreate her amazing food, I realized that it didn’t taste the same. I understand that as a kid, the experience is different when it’s your grandmother cooking for you but something was off. I started comparing her recipes to others and found she had left a few ingredients out. Mamaw kept everything in her head. She didn’t need recipe cards. She had been cooking from scratch for whole life, as had her mother before and her grandmother. I couldn’t expect her to remember all of the ingredients from every recipe in her 80s.

It took many tries to get the fudge recipe right. I knew I had nailed it when all of those memories flooded back in my own kitchen. Now, it’s the most popular food gift for friends and family at Christmas. It has also become the favorite of my home baking business.

I won’t be posting the recipe here but I would say it’s not much different than many of the recipes out there. I just know that when I eat it, I see my Mamaw’s face and I’m right back with her.

A similar recipe I found is from The Food Charlatan. It’s very easy to make and makes a rich creamy fudge.

  • In Karen’s recipe, to make Chocolate-Pecan, after stirring in the vanilla, add in 1 cup of chopped pecans. Combine, then pour into the pan.
  • To make Vanilla Fudge, replace the semi-sweet chocolate chips with white chocolate chips. Use 2 teaspoons of vanilla. To keep the fudge whiter, you may use a clear vanilla. I use regular because I like that warm creamy look.

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  1. Rebecca Aldana says:

    I love Morgan Kitchn’s fudge! Whenever I receive a box it’s very slowly enjoyed by me and by those who I deign to share it with. Everyone always wants more–especially me. Eventhough I’m not a huge chocolate fan when it doesn’t have toffee or caramel in it, I love this fudge all by it’s chocolately lonesome.

    1. Thanks so much, Rebecca!! Let me know when you’re ready for a new box! Lol.

  2. Judy Reeves says:

    Your fudge, Morgan, is wonderful!! Sweet – but not too sweet – creamy and well-supplied with nuts. Truly “melt in your mouth” GOOD! Best wishes for your new venture – you are a true artist in many ways. Yum !! Judy and Cliff

    1. Thank you so much, Judy and Cliff! I really appreciate the support!!

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