Prep 5 mins
Cook 8 mins
This recipe has been on the label of Marshmallow Fluff for over 50 years! I usually make 1/2 recipe.
- Butter one 13x9-inch pan or 2 9x9-inch pans.
- Combine sugar, evaporated milk, butter, marshmallow creme and salt in a 6-quart saucepan.
- Cook over medium heat.
- Boil slowly for 5 minutes, stirring constantly.
- Remove from heat and stir in vanilla extract, walnuts and chocolate chips.
- Pour into buttered pan.
- Makes about 5 pounds.
I always use a candy thermometer to softball stage. I just made it with Reese's new chocolate peanut spread let all know later just how it came out. I usually make chocolate or peanut butter so I figured why not!!!!!!
I found this recipe on the back of a jar of marshmallow fluff and have been making it for over 15 years now. I cut the recipe in half and my pan is approx. 7x12 and it is still plenty of fudge! I use this recipe and substitute peanut butter chips, butterscotch and sometimes I layer different flavors. I have never had this recipe fail! The very first time I made it I made the mistake of having a pan too small, I'll never forget that mistake!
Love it! My fave fudge.