Sheila's Can't-Fail Fudge
"This is the ONLY fudge recipe that I make, which everyone looks forward to around the holidays. My niece Alisa saves her empty container from the year before and brings it to me for her annual refill. She loves to help make this, and it is so easy, even a child can do it! I personally prefer walnuts in my fudge, but it's great either way. It makes a nice gift when presented in a holiday tin. Note: Make only one recipe at a time - do not double!"
photo by Sarah_Jayne
- Ready In:
- 1hr
- Ingredients:
- 7
- Yields:
-
8 inch square pan
ingredients
- 2⁄3 cup evaporated milk
- 1 2⁄3 cups sugar
- 1⁄2 teaspoon salt
- 1 1⁄2 cups semi-sweet chocolate chips
- 1 1⁄2 cups miniature marshmallows
- 1 teaspoon vanilla
- 1⁄2 cup chopped walnuts (optional)
directions
- Combine evaporated milk, sugar, and salt. Boil for 5 minutes, stirring constantly. Remove from heat.
- Add chocolate chips and marshmallows, and stir until melted. Then stir in the vanilla (and add nuts, if using).
- Spoon fudge into a greased 8x8x2-inch square pan. Smooth out with spatula. Refrigerate until cool, then cut into squares.
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Reviews
-
My 14yr old daughter made this for dessert. It was very sweet but tasty. I would reduce the sugar a bit. Made for Newest Zaar Tag -
I hadn't made fudge since I was a child and for some reason I had it in my head that it was much more complicated than it turned out to be. This was super easy and produced a very rich and tasty fudge. The sort of sweet taste where a little goes a long way but you sure enjoy that little bit. I used reduced fat evaporated milk which worked fine and I did half the batch with nuts and half not. Made for PAC fall 2009.
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
