Fudge!
I have the best recipe in the world for fudge. Seriously. You know those fudge booths at the fair where they charge one million dollars for a half pound? Hubby insists on breaking our bank every time he has the opportunity, then proceeds to say, “yours is better.” My kids concur. I was gifted with the recipe eons ago, and now in the holiday spirit, I share with you.
Andrea’s Fudge
- 3 Cups semi sweet chocolate chips
- 1 Cup butter
- 4-1/2 Cups sugar
- 1- 7 oz. jar marshmallow cream (Avoiding high fructose corn syrup? Check out my hfcs-free marshmallow success!)
- 1 -12 oz. can evaporated milk
- 2 Tblsp. vanilla
- 1-2 Cups chopped nuts (macadamia nuts are *excellent*)
Put chocolate chips, butter, and marshmallow cream in a large bowl. Set aside. In heavy dutch oven, bring milk and sugar to a boil over medium-high heat, stirring constantly until mixture comes to a full rolling boil. Continue stirring frequently for exactly 8 minutes. Pour hot mixture over ingredients in bowl. Stir until well mixed, then beat with an electric mixer until fudge begins to hold its shape. Beat in vanilla. Stir in nuts. Pour fudge into a buttered 13″ x 9″ pan and refrigerate until solid.
Notes from me:
- I use a 13″ x 9″ plus an 8″ x 8″ pan – using only the one makes a really deep fudge; too deep for me.
- When I grease the pans, I place a piece of waxed paper in the pans so that the edges extend out of the pan on two sides. When the fudge is ready to cut, use the wax paper to lift the slab out of the pan and flip it onto a cutting board for easy cutting.
Enjoy!
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I use a very similar recipe. However, cutting the fudge is the hardest part! Last year I finally figured out that a small shallow aluminum cake pan holds a 1/2 batch perfectly, and can be given away!
Can’t wait to try it! That’s really two tablespoons of vanilla?
I had to check my recipe just to be sure, but yes – 2 tablespoons of vanilla. Enjoy!
A couple of years ago someone mentioned that the recipe looked just like the fudge recipe on the back of the marshmallow fluff jar. It looks *similar, but this one has more butter and turns out much less chalky than that recipe.
Can you clarify what size Evaporated Milk you are using? I would assume the ~5 oz can, but there is also a 12 oz can.
Thanks for sharing!
It’s the full sized can – 12 fl.oz.
Good recipe. My coworkers really liked it. Thank you.
[...] Try my famous fudge recipe [...]