Recipe by BlueHyacinth
This is the best fudge I've ever had. I have a lot of trouble with fudge not turning out good, being grainy is a huge problem. This fudge is so creamy and it just melts in your mouth. This recipe is not only easy, but no need for a candy thermometer! This is the only recipe I will use for fudge making. I found this on a different site, but I can't remember which one. Hope you enjoy as much as I do.
Top Review by TheCatRancher
I don't know what happened with these 1-star raters attempts, because this recipe is STELLAR! I have been making variations on this fudge for nearly a year, and it always gets RAVE REVIEWS! My friends and co-workers call me the 'fudge goddess.' It is smooth, creamy, and does set up nicely when refrigerated for 2-3 hours before cutting. It is CRUCIAL to butter the saucepan before adding/boiling the initial ingredients. Also, this recipe can easily be cut in half if you don't want 4 lbs of fudge. I use a 9x13 pan for the full recipe, 8x8 for the half batch. This fudge is a thing of beauty!! Enjoy!
- 4 cups sugar
- 2 (5 ounce) cans evaporated milk
- 1 cup butter
- 1 (12 ounce) package semi-sweet chocolate chips
- 1 (6 ounce) milk chocolate candy bars, cut up
- 1 (7 ounce) jar marshmallow creme
- 1 cup chopped walnuts
- 1 teaspoon vanilla extract
Directions See How It's Made
- Line a 13x9x2-inch baking pan with foil, extending foil over edges of pan.
- Butter foil, set aside.
- Butter sides of a heavy 3 quart saucepan.
- In saucepan combine sugar, evaporated milk, and butter.
- Cook and stir over medium-high heat till mixture boils.
- Reduce heat to medium; continue cooking and stirring for 10 minutes.
- Remove pan from heat.
- Add chocolate pieces, cut-up chocolate bar, marshmallow creme, walnuts and vanilla; stir till chocolate melts and mixture is combined.
- Beat by hand for 1 minute.
- Spread in the prepared pan/ When fudge is firm, use foil to lift it out of pan.
- Cut fudge into squares.
- Store in a tightly covered container in the refrigerator.