Prep 10 mins
Cook 20 mins
I copied this recipe off the back of a jar of marshmallow cream. The recipe was for chocolate-walnut fudge. I just change the flavor of the candy chips for different flavors. It is a no fail recipe and always comes out the way you think fudge should.
- 3 cups sugar
- 3⁄4 cup butter or 3⁄4 cup margarine
- 2⁄3 cup evaporated milk
- 8 -12 ounces chocolate chips (or whatever flavor fudge you would like to make, I use 12 ounces) or 8 -12 ounces butterscotch chips (or whatever flavor fudge you would like to make, I use 12 ounces) or 8 -12 ounces white chocolate chips (or whatever flavor fudge you would like to make, I use 12 ounces) or 8 -12 ounces peanut butter chips (or whatever flavor fudge you would like to make, I use 12 ounces)
- 1 (7 ounce) jar marshmallow cream
- 1 cup nuts (optional)
- 1 teaspoon vanilla
- Mix butter, sugar and milk in a saucepan.
- Heat until 230 degrees on a candy thermometer. Or if you do not have a thermometer, bring to a rolling boil, stirring constantly for 4 to 5 minutes.
- Remove from heat.
- Stir in candy chips a little at a time until melted.
- Stir in the rest of the ingredients.
- Spread into a greased 13" by 9" by 2" pan.
- Cool to room temperature.
- Cut into squares.
This is too easy to be this good! I've been using this same recipe for three years now and never a complaint -- It's awsome with milk chocolate chips, semi-sweet or, (my favorite) Giridellhi Double Chocolate Chips. With regard to nuts, what ever you use be sure to toast them first. Pecans are a bit better than the walnuts, but try almonds or hazlenuts for something different.
I made this recipe today and it was very easy to make. I made it with Milk Chocolate Chips this time, but I think I will stick with Semi-Sweet Chocolate chips in the future because I like a more rich and deep chocolaty flavor. I did note, that even with my candy thermometer that after the mixture comes to a rolling boil, it takes about 5 minutes exactly to come to the 230 degree temp. (just like the recipe says for those of you who don't have a thermometer). NOTE: I had to remember what my mother told me as a little girl, which was NEVER scrape the sides of the pot during while adding the last ingredients because even one (1) grain of sugar re-stirred into the mixture will cause the fudge to be gritty and grainy as the sugar re-crystalizes - use water on a brush to get all of the sugar off of the sides if necessary. Also, the same applies when pouring the mixture into the buttered pan. Never scrape the sides of the pan to 'clean' the remaining fudge mixture off of the sides of the pot, or the same thing will happen. Also, she always had me beat the fudge, after pouring in the vanilla, until it had a high gloss shine. Love this kind of fudge! Hope this helps you make yours a success as well.
Excellent and easy recipe. I had never made fudge before this past weekend. It was so easy, I ended up making three kinds to give as office gifts...chocolate, peanut butter, and white chocolate. All were easy and delicious.