Total Time
13mins
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.

Ingredients Nutrition

Directions

  1. Butter one 13x9-inch pan or 2 9x9-inch pans.
  2. Combine sugar, evaporated milk, butter, marshmallow creme and salt in a 6-quart saucepan.
  3. Cook over medium heat.
  4. Boil slowly for 5 minutes, stirring constantly.
  5. Remove from heat and stir in vanilla extract, walnuts and chocolate chips.
  6. Pour into buttered pan.
  7. Makes about 5 pounds.
Most Helpful

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!!!!!!

5 5

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!

5 5

Love it! My fave fudge.