This meal is traditional to the Burgundy area of France and was created to honor the region’s world-famous wines. This incredibly well-liked meal gains a unique flavor from the herb bouquet.
| Prep Time: | 5 mins |
| Cook Time: | 10 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 15 mins |
| Servings: | 48 |
| Yield: | 3 pounds |
Ingredients
- 3 cups white sugar
- ¾ cup margarine
- ⅔ cup evaporated milk
- 1 (12 ounce) bag semisweet chocolate chips
- 1 (7 ounce) jar marshmallow cream
- 1 cup chopped walnuts
- 1 teaspoon vanilla extract
Instructions
- Grease a 9×13-inch pan.
- Mix sugar, margarine, and evaporated milk in a large, heavy saucepan over medium heat, stirring to dissolve sugar. Bring mixture to a full boil and cook for 5 minutes, stirring constantly.
- Remove from the heat and add chocolate chips; stir until chocolate chips are melted and mixture is thoroughly combined. Stir in marshmallow cream until incorporated. Mix in walnuts and vanilla.
- Transfer fudge to the prepared pan and use an offset spatula to spread out and flatten. Let cool for at least 1 hour before cutting into squares.
Reviews
No changes
I have made this fr years & boiling fr 5 min was just fine.everyond loved it & asked fr the recipe.
Very sweet .
I added fruit & nut mix to this batch & chopped up a few milk chocolate rabbits with yogurt raspberry crème filling to put on the top. 🙂
I have used this recipe for over 50 years and I have always used butter and never had an issue. I use a hand mixer when adding chocolate, marshmallow and vanilla. I do double batches and boil about 8 minutes. I’ve never had anything but compliments and it’s won a few contests.
this is a good fudge just follow the recipe you can’t miss delish
I have been making this recipe for years, but I always use a candy thermometer. Bring to a boil from medium heat to reduce chances of burning the sugar. Bring sugar to the point just before soft ball stage (237-239 degrees F). I use actual chocolate instead of chips, just a preference. To prevent the fats from separating I let the chocolate/ marshmallow mixture cool to 120 degrees F before stirring in the vanilla and nuts. Otherwise my chocolate wants to seize up and all the fat from the milk and butter separates out and it looks like chocolate with butter poured on top. This can be fixed by putting in the stand mixer with the paddle attachment and beating until the fats incorporate again.
I love this recipe. I’ve been using it for years. The one thing that I changed was the instead of using all white sugar, I used half white and half brown sugar. It makes it much creamier.
My family and I absolutely love this recipe. I have been making it for years and it’s always a big hit with friends and family. Though I usually make peanut butter fudge by substituting a 1 1/4c peanut butter for the chocolate. I have also always made it in the microwave. Fast, easy and simple. It can be a bit messy though but still fun to make and delicious to eat.
My Dad made this fudge for 40+ years. After he passed away none of us could get it to come out right. I finally realized the issue. We kept using BUTTER! I went to the store and picked up some margarine and it came out perfect. I can’t believe we all kept skipping past that key word.
This is a family favorite. However, I think the original boil time of 4 minutes is more accurate. 5 minutes makes for a dry fudge and to me that is not a good fudge.
Thus fudge is absolutely amazing and perfect!!! It’s not for the type of people who do things slowly lol as it requires serious stirring!!! But if you have any know how of making candy you will do great and it won’t scorch! BEST FUDGE EVER!!!
This was my grandma fudge recipe. I could never find the original fantasy fudge and she passed away 4 years ago so tasting this took me back home to better times. Thank You! I didn’t Change anything and wouldn’t.
I have used this recipe for many years. I make a milk chocolate, raspberry pecan fudge that is always the hit of any Christmas party. My peanut butter pecan fudge is also a big hit. I use a little bit of almond extract in both and it adds some extra flavoring.
Wish I knew on the candy thermometer where should be. That guessing 5 minutes after hard boil is hard to determine.
This was my third attempt making fudge. I’m not great in the kitchen. FINALLY, SUCCESS!! They tastes amazing and easy to make! Make sure you follow the directions, exactly!! This is the fudge you and your family will request every year!!
My family’s go to fudge recipe!
Cut back on the sugar by 3/4 cup, don’t need to boil 5 minutes 3 does the trick. I always use 1 stick of butter
I first made this with my mother back in the 70’s. She’s been gone 12 years now but I still use it as my go-to fudge recipe. SO SIMPLE YET SO TASTY!!
Follow the recipe to a “T” and it’s perfect fudge! For those that said the time was wrong, that was not my experience. If you wait until the butter/sugar mixture comes to a full rolling boil and cook exactly 5 minutes, remove from heat and complete recipe as stated, creamy perfection!!
I was so disappointed. I followed the instructions exactly, I melted the butter, sugar and evaporated milk together and then brought it to a rolling boil for five minutes stirring constantly then took it off the heat to add the chocolate etc. and it seized up! If only I had read other recipes before I started I would’ve known not to cook it at a rolling boil for five minutes but rather until it reached 234 degrees or approximately 4 minutes, although I believe temperature is key! Oh, and the actual original Kraft recipe said you can use margarine or butter.