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Prep 6 mins
Cook 6 mins
You will understand why they call this "Million Dollar" fudge when you make it...this is wonderful fudge, made without the hassle of a candy thermometer. Note: just remember to set timer just when mixture is at full boil, and you will have the best-tasting fudge ever!
- 4 1⁄2 cups white sugar
- 1 pinch salt
- 2 tablespoons butter (no substitutions)
- 1 (12 ounce) can evaporated milk (NOT sweetened condensed milk)
- 2 cups chopped nuts (any kind)
- 12 ounces semi-sweet chocolate chips
- 12 ounces hershey chocolate bars, chopped into small pieces
- 1 (1 pint) jar marshmallow cream
- Butter 2 (9 x 9") baking pans
- Place chocolate chips, broken chocolate bar pieces, marshmallow cream and nuts into a large mixing bowl; set aside
- In a 4-quart saucepan, combine sugar, salt, butter and evaporated milk, stir over low heat until the sugar dissolves; bring to a boil, cook for 6 minutes, stirring constantly (set a timer for 6 minutes, and start the timer when mixture is at a FULL BOIL, this is very important!) Pour the boiling syrup mixture over the ingredients in the bowl, beat with a wooden spoon until all the chocolate is completely melted
- Separate into the two prepared pans Let stand a couple of hours before cutting
- Recipe variation (if desired): Gently stir in 1/2 cup Skor toffee pieces prior to pouring in to the greased pans Then gently press 2 tbsp toffee pieces in the top of fudge in the pan.
DELICIOUS! I have always had trouble with my fudge getting hard, but no more. This actually turned out kinda "crumbly". I need to work on getting my time precise. This would be good with raisins and marshmallows added,too. Thank you so much!!
This was my grandmother's favorite recipe. I used to sell this in my restaurant and people raved about it. You can alter this recipe by adding crushed peppermint for the holidays.