This vivacious eye-opener gives brunch a fiery edge.
| Servings: | 48 |
| Yield: | 2 9×9 inch pans |
Ingredients
- 4 ½ cups white sugar
- 1 pinch salt
- 2 tablespoons butter
- 1 (12 fluid ounce) can evaporated milk
- 2 cups chopped nuts
- 1 (12 ounce) package semisweet chocolate chips
- 12 (1 ounce) squares German sweet chocolate
- 2 cups marshmallow creme
Instructions
- Butter two 9×9 inch baking pans and set aside.
- Place chocolate chips, German chocolate, marshmallow creme, and nuts into a large mixing bowl. Set aside.
- In a 4 quart saucepan, combine sugar, salt, butter, and evaporated milk. Stir over low heat until the sugar dissolves. Bring to a boil, and cook for 6 minutes.
- Pour boiling syrup over ingredients in bowl, beat until all chocolate is melted. Pour into prepared pans. Let stand a few hours before cutting.
Nutrition Facts
| Calories | 206 kcal |
| Carbohydrate | 33 g |
| Cholesterol | 4 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 4 g |
| Sodium | 18 mg |
| Sugars | 29 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
I’ve been making this recipe for over 50 years it was passed down from my grandmother. My dad loves it. I make it for him every Christmas.
I have double checked everything made it per instructions and it sugared instantly. I was careful with the sugar to keep crystals away from mixture.
Every grocery was out of marshmellow cream. So I substituted 32 jet-puffed large marshmellows and 1/4 cup corn syrup. Turned out great!
Can I give this recipe over 5 stars? I would if I could. I’m a man—-but, I can read and follow directions if I have to and did, Wow this fudge is creamy. My wife and I aren’t so chocolate Lovers, so I just used one package of milk chocolate chips—-Perfect! I used a thermometer and needed to use 9 minutes of full boil time, but burner wasn’t as high maybe as it could have been, so waited to 236 temp and poured it in the mixing bowl, used a big ole stand mixer with paddle and about 2-1/2 minutes later, in the pan. Wife really liked it and made up for trashing another old time recipe for fudge that was hard as a hockey puck! This fudge was easy, did I admit that, and I will use this recipe again, it’s great!
This is the best fudge I have ever made!
Followed recipe as written. Turned out great. Definitely a keeper
This was the worst experience in the kitchen! Horrible recipe and fudge. I made it based on reviews but I’m convinced after two attempts that the recipe is not worth the effort. If you are like me you probably invested in really good chocolate which was wasted. First attempt the sugar NEVER dissolved no matter how long I tried. Then I found out that stiring that mixture while cooking actually crystalized the sugar and it has to be disgarded. The recipe said STIR!!! The second attempt same thing even without stiring. Now that I researched good fudge I’m convinced I was not the problem and the recipe is Not very good! The final product proved worthless!
My grandma used to make this every Christmas. This is the second time I’ve made it since she passed away. A 7 oz tub of marshmallow cream equals 2 cups. If you use a water bath, or double boiler method to melt the chocolates, it’s easier to stir. This is an EXTREMELY thick fudge, so unless you have an actual industrial mixer with a dough hook, you’re better off hand mixing
Followed the instructions to prepare but poured into a buttered 9 x 13. Turned out perfect!
Very creamy loved by all
The fact that it didn’t harden kinda sucked because I made it for the holiday and brought it with me to my daughter’s . Embarrassing! From now on, I will try out recipes on myself first!
Best fudge I’ve ever made. So creamy.
Amazing Fudge. Just like I remembered making with my grandma. Do remember to dissolve the sugar completely on low heat ( it can take 10-20 mins ) and then turn up the heat and stir constantly and boil 6 mins as it states. Perfect !!!
I loved the creaminess of this so much! this will be my ‘go-to’ from now on. I’ve tried many different recipes over the years with mixed results. The texture of this was perfect. *If you rub a little butter around the sides of your pan, sugar crystals won’t form. This is important so you won’t get graininess. *don’t rush it. Candy can’t be rushed. a bare medium heat is as high as you want it. *A straight edge type stirring utensil works best. I have a roux paddle that I use but a pancake turner also would work well, since you want to be sure that none sticks to the bottom. *make sure that you do not start timing it for 6 minutes until it comes to a roiling boil. You want the bubbles to be present over the entire surface. I usually use a candy thermometer but decided just to do the water test and right at 6 minutes, it was a soft-ball stage using this method. Perfect. I always line the pan with lightly buttered foil, as it just makes it easier to lift it out and flip it over onto a cutting board to cut. The foil comes right off. I couldn’t see the sense of pouring the very hot liquid onto the chocolate, so just dumped the chocolate/marshmallow cream into the hot.
Wonderful! As others have suggested, you have to make sure the mixture gets to soft ball stage to ensure the sugar mixture gets fully dissolved, or you will have some issues of texture and it not setting up correctly. I use a candy thermometer and take this off the heat when it reaches soft ball, and add to the chocolate mixture. I did use shortening as I was out of real butter. Turned out beautifully! LOVE this recipe, thank you!!
I will never make any other version but this one. Made it exactly is the recipe says. Didn’t change a thing. Even before I added the bubble to the chocolate, I knew it was perfect.
It’s nice and creamy but just too sweet for me.
At last! A fool proof fudge recipe that tastes great. This one is easy to prepare and delicious.
No changes and yes, I will make it again. This is the best, creamy fudge I have ever tasted. There is nothing worse than gritty fudge.
Easy and great!! Never sure about the “boil.” Full, rolling boil, or what and then when to start the timing. Turned out great though.
superb recipe and so yummy!! I made this today exactly as written. I had no problems and it turned out creamy and very smooth, melts in your mouth so good – just boil 6 minutes — it didn’t take long to reach that stage = used walnuts as I have my own tree. I use 1 block of german chocolate- its 4 oz and rumbage around in my pantry draw for some other chocolate to add. the bars come in small bars now semi sweet chips are fine taste great…. I did cut recipe down to 1/2 ,which is 1 pan 9 by 9 – its plenty for us and makes a lot – this is a great recipe and I will be making again —