I’ve been making this Fudge recipe since 1981, and have modified it over the years. The original recipe was from the Kraft Marshmallow Cream Jar, and called Fantasy Fudge. I don’t know about you, but to me marshmallow cream is a PITA to get it all out of the jar. So I’ve been substituting minature marshmallows for the last 35 years, with excellent results.
Here’s the recipe:
3 cups sugar
3/4 cup butter ( 1 and 1/2 sticks)
2/3 cup evaporated milk (NOT condensed milk!)
1 12oz. bag of chocolate chips, either semi-sweet, bittersweet, or milk chocloate
1 small bag of minature marshmallows (10 oz. bag)
1 cup chopped nuts, whatever kind you like
2 tsp. vanilla
In a 4 quart pan over med high heat melt the butter with the evap. milk and sugar. Try to keep the sugar off the sides of the pan. It helps to use some of the butter to grease the inside sides of the pan first, this will keep the fudge from getting “grainy”. Bring the mixture to a rolling boil, stirring constantly to prevent scorching. Now reduce the heat to med. and continue to boil and stir for 4 to 5 mins, or until 234 to 240 F on an instant read thermometer or candy thermometer, hint,the instant read is way easier. Immediately remove from the heat and and quickly add the chips, marshmallows and nuts. Stir together thoroughly, until all the marshmallows and chips have melted and mixed in. Add the vanilla and quickly stir in. Pour into a buttered 9”X13” pan, aluminum or steel are best,the fudge will cool quicker, glass retains heat and it will take longer before you can cut and remove the fudge from the pan. This makes 3 lbs. of very delicious and creamy fudge.
To make Butterscotch Fudge subsititute dark brown sugar for the white and use butterscotch chips instead of semi-sweet.
To make Vanilla Fudge use White Chocolate Chips with white sugar. You can also fold in cut up candied cherries at the end with the nuts, Not maraschino.
It also is helpful to get your 9”X13” pan buttered before you begin and have the chip, marshmallows, nuts and vanilla all ready to add to the hot sugar mixture before you begin to cook the syrup. You need to work fast. And don’t answer the phone, keep focused!
Eddie
Here’s the recipe:
3 cups sugar
3/4 cup butter ( 1 and 1/2 sticks)
2/3 cup evaporated milk (NOT condensed milk!)
1 12oz. bag of chocolate chips, either semi-sweet, bittersweet, or milk chocloate
1 small bag of minature marshmallows (10 oz. bag)
1 cup chopped nuts, whatever kind you like
2 tsp. vanilla
In a 4 quart pan over med high heat melt the butter with the evap. milk and sugar. Try to keep the sugar off the sides of the pan. It helps to use some of the butter to grease the inside sides of the pan first, this will keep the fudge from getting “grainy”. Bring the mixture to a rolling boil, stirring constantly to prevent scorching. Now reduce the heat to med. and continue to boil and stir for 4 to 5 mins, or until 234 to 240 F on an instant read thermometer or candy thermometer, hint,the instant read is way easier. Immediately remove from the heat and and quickly add the chips, marshmallows and nuts. Stir together thoroughly, until all the marshmallows and chips have melted and mixed in. Add the vanilla and quickly stir in. Pour into a buttered 9”X13” pan, aluminum or steel are best,the fudge will cool quicker, glass retains heat and it will take longer before you can cut and remove the fudge from the pan. This makes 3 lbs. of very delicious and creamy fudge.
To make Butterscotch Fudge subsititute dark brown sugar for the white and use butterscotch chips instead of semi-sweet.
To make Vanilla Fudge use White Chocolate Chips with white sugar. You can also fold in cut up candied cherries at the end with the nuts, Not maraschino.
It also is helpful to get your 9”X13” pan buttered before you begin and have the chip, marshmallows, nuts and vanilla all ready to add to the hot sugar mixture before you begin to cook the syrup. You need to work fast. And don’t answer the phone, keep focused!
Eddie
