This week we are posting a recipe that we know is an old favorite!
This is Never-Fail Fudge!
- ⅓ cup butter
- 4½ cups sugar
- 1 can (14.5 oz) evaporated milk (Ruth's Note: This is more than one can, now!)
- 1 cup marshmallow crème
- 13 oz bar sweet chocolate (like Hershey's) grated (Ruth's Note: Or use Hershey's Chocolate chips!)
- 24 oz semi-sweet chocolate chips
- 2 tsp vanilla
- 2 cups walnuts, coarsely chopped
- Combine butter, sugar and milk. Boil 5½ mins. Remove from heat and add remaining ingredients, except nuts. Beat until well-mixed. Add nuts.
- Spoon into buttered pan. Cool until firm, then cut. Makes 5 pounds.
This recipe is a variation on the typical marshmallow/marshmallow fluff fudge recipe that most housewives had in their recipe box. Kraft’s “Fantasy Fudge” is probably the most well-known marshmallow fudge recipe.
What’s different about this recipe is that it uses less sugar and milk chocolate (or sweet baking chocolate) instead of just the regular semi-sweet chocolate. I originally hadn’t planned to make any fudge that required boiling (this needs a 5 1/2 minute boil), but since you don’t have to monitor temperature OR beat this when it is done, I figured this would still be considered a quick and easy fudge recipe.
Here’s the mixture after boiling. It smelled awesome!
This recipe makes a HUGE amount of fudge. Five pounds! So make sure you use a big pan for cooling!
So, so yummy.
As an added bonus, I was able to cut this up and have enough for all the neighbors to have a substantial holiday plate without having to make extra cookies for filler. Easy!
“How is it?”
“This is good. This actually tastes like fudge and not like frosting.”
The Verdict: It’s Fudge! Delicious Fudge!
From The Tasting Notes –
Most “fudge-like” flavor of any of the recipes so far with a good, creamy texture. A sweet and simple fudge, though Tom didn’t care for the walnuts. I liked them, but they aren’t necessary. Leave them out if you aren’t a big nut fan!