| Level: | Easy |
| Total: | 2 hr 15 min |
| Prep: | 5 min |
| Inactive: | 2 hr |
| Cook: | 10 min |
| Yield: | 3 to 4 servings |
Ingredients
- 1 (7-ounce) jar marshmallow cream (clouds)
- 1 1/2 cups white sugar (princess’s diamonds)
- 2/3 cup evaporated milk (mountain snow)
- 1/4 cup butter (candy bricks)
- 1/4 teaspoon salt (the lost sea)
- 3 cups milk chocolate chips (from the milky way)
- 1/2 cup chopped nuts (hidden forest)
- 1 teaspoon vanilla extract (magical island)
Instructions
- Line an 8 by 8-inch pan with aluminum foil. Set aside.
- In a large saucepan over medium heat, combine marshmallow cream, sugar, evaporated milk, butter, and salt. Bring to a full boil, and cook for 5 minutes, stirring constantly until thick.
- Remove from heat and pour in the milk chocolate chips. Stir until chocolate is melted and mixture is smooth. Stir in nuts and vanilla. Pour into prepared pan. Chill in refrigerator for 2 hours or until firm. Cut to small squares and wrap in the “dream” or parchment paper.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1556 |
| Total Fat | 63 g |
| Saturated Fat | 35 g |
| Carbohydrates | 238 g |
| Dietary Fiber | 6 g |
| Sugar | 207 g |
| Protein | 14 g |
| Cholesterol | 68 mg |
| Sodium | 348 mg |
Reviews
It is great so long as you get the temperature up to at least 220*, otherwise it will not set up.
This recipe is amazing! I’ve been using it for years and have learned that when adding to the pan, you have to start with the mallow and put the sugar in last.
This did not set up for me. Will not make again.
Been making this fudge for years and it always turns out great. Love it.
The recipe is one of the best I’ve come across. Fudge is not an easy candy to pull off. I’ve heard many, many horror stories of fudge gone absolutely wrong. Try this recipe.
TIPS FOR SUCCESS:
1. Start your stove heat on low to melt your ingredients together before the big boil.
2. Once your ingredients are mixed well on low heat, turn your heat to medium low. Remember, you must achieve a boil for 5 minutes–not a rolling boil as the recipe states. Be patient–it will take several minutes for the mixture to start bubbling. Do not stop stirring.
3. Do not stop stirring, especially when your mixture starts to boil. Expect to manually stir for 15+ minutes if you want this fudge to turn out perfectly.
4. If you like nuts, add more nuts than what the recipe calls for. I suggest 1/4-1/2 a cup more. I prefer walnuts-choose what you like.
-Ashley
Love this recipe!!! Served it at my Christmas Party. Everybody asked for the recipe. With that being said I made one minor adjustments. 1. By accident I put 1 teaspoon of salt instead of the ¼ teaspoon the recipe called for. To fix this I added 2 tablespoons of extra sugar. I brought the mixture to a boil on high then lowered the temp to medium. I started my 5 minute timer after the boil started. 5 minutes is all it takes. Also instead of using aluminum foil, just greased the pan with baking spray. Leave out for 30 minutes then place in refrigerator for 45 minutes. It comes out easily. I would also recommend that you wipe your knife off after each cut for clean edges. 5 Stars for me
I didn’t have any trouble with this recipe, and it turned out great! I used 60% cacao Ghiradelli chocolate chips (1 1/2 12-ounce bags) because that’s what I had, and it was still delicious. I will definitely use this recipe again! This is going to be a Valentine gift for my adult kids!
I’m using this recipe to give my post-Christmas presents to all our neighbors and vendors. Fudge doesn’t get much better than this! Hubby’s and my only changes to this are 1: use semi-sweet chips instead of milk chocolate 2: use 3/4 c. walnuts instead of 1/2 c. unspecified nuts. A real winner!
Christmas is here!! EXCELLENT! Took a little time and lots of stirring to bring it to a boil ( I followed “evenstarwen” suggestions) Turned out GREAT!
Very easy with few ingredients. My son was able to help the first part of the recipe and loved the names for each ingredient. Very good.