Never Fail Fudge

Submitted by Sharlene~W

"This recipe has been on the label of Marshmallow Fluff for over 50 years! I usually make 1/2 recipe."

 

• Ready In: 13mins
• Ingredients: 8
• Yields: 5 pounds

ingredients

• 1182.95 ml sugar
• 340.19 g can evaporated milk
• 113.39 g butter or 113.39 g margarine
• 340.19 g jar marshmallow cream
• 4.92 ml salt
• 4.92 ml vanilla extract
• 236.59 ml walnuts
• 680.38 g package chocolate chips

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.

Reviews

[Just a G.]

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!!!!!!

 

[KtsMom]

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!

 

[Photo Momma]

Love it! My fave fudge.

 

[strumica]

Great fudge, but not as chocolaty as I hoped.

 

[3LittleBirds]

I made this fudge from my jar of marshmallow fluff last nite. It's very smooth and rich, not grainy at all. I used pecans instead of walnuts cause that's what I had in the pantry. My jar didn't say to use a 6 quart saucepan, but I wish it had. I started in a 3 1/2 quart pan and had to transfer boiling sugar napalm to a larger pot 2 minutes into the boil. Incredibly easy, large return for the effort, and great fudge flavor. We deem it a keeper.