– I made this fudge last year and then again this year. It is really good, and even my stepdad who has eaten old fashioned homemade fudge loves it. I noticed that some people have had trouble with it not setting up. I have never had that problem with any of the 4 batches I have made. You have to make sure you dissolve the sugar over low head BEFORE you begin to boil it for 6 min. The dissolving stage may take some time, I think it took me about 20 min today. Use your finger to touch some of the mixture on a spoon to test for grainyness. If you feel grains, continue stirring to dissolve. Also, someone said you need 12tablespoons of butter, that is not true at all. I would think adding more butter would make it take longer to set up. It takes about 2.5-3 hours to set up. I put it in the refrigerator to set up, then it stays hard at room temperature. Also, a hint for measuring the 2 cups of marshmallow creme, just use a 7oz jar. It’s about 2 cups. That will save you from the sticky mess. Hope this helps a little for those who had poor luck with this recipe.
– Awesome! I used a candy themometer and let it reach soft ball before removing from heat; which took just over eight minutes after starting to bubble lightly. Any temp less than soft ball stage, will result in a mushier end result. Also, never scrape the sides of the pot or it will have grainy chunks in the fudge. Also, I put in a 11×13 pan and it was just the right size!
– For the last 3 years, I’ve been a fudge pariah. Either it wouldn’t set up or it didn’t taste very good. I tried the recipe with the highest rating and it just tasted like chocolate chips. This recipe was quick and easy to make, and as soon as I started dumping it into the pan, I could tell it was going to set up just perfectly. Licked the spatula and lo and behold, it even tastes good! Nice, creamy texture, and a very good taste. I will keep looking for that perfect fudge I remember from childhood, but for now, this one is my favorite recipe. Thanks!
– This is a wonderful recipe; it makes a very creamy fudge. I used a 9 x 13 pan. I also used the same recipe for peanut butter fudge by substituting one bag of peanut butter chips and one cup of peanut butter for all of the chocolate!
Ingredients:
3 (12 oz bags) semi-sweet chocolate chips
2 (7 oz.) jars marshmallow creme
4 1/2 cups sugar
1 (12 oz.) can evaporated milk
1-1 1/2 cups chopped pecans (optional)
Drections:
Lay a long row of waxed paper on the counter for when fudge is spooned out of the pan.
In a mixing bowl of an electric stand mixer using the paddle attachment, add the semi-sweet chocolate chips and marshmallow whip; set aside. (My Mother added her ingredients to a large mixing bowl)
In a heavy large saucepan, add sugar, milk; bring to boil. Boil for 6 minutes, stirring constantly.
Take off heat and pour mixture over the semi-sweet chips and marshmallow whip; beating on medium speed until mixture is creamy and smooth. (My Mother mixed her’s by hand) Be sure not to over beat. Add pecans and fold in.
The mixture will set up as it cools. Using a small ice cream scoop, scoop fudge and lay on prepared waxed paper or you can use two tablespoons; scoop with one and push the fudge out with the other one. Continue until all the fudge has been scooped out of the pan.
Cool completely before moving them to a container.
Cook’s Note: The fudge can be poured out in a butter sheet pan if you are not able to scoop all the fudge before it hardens. Sometimes I do this if I am making it by myself.