Fudge, with its roots in British cookery, has become an American favorite since popularized at Vassar College in the 1880’s. Luscious and smooth, this recipe is a treasure trove of flavor and textures.

Recipe type: Candies
  • 2 Cups (12 ounces) chocolate chips
  • 1 teaspoon vanilla
  • 1 Cup chopped nuts
  • 1 1/4 Cups sugar
  • 1/4 Cup butter
  • 3/4 Cup undiluted evaporated milk (6 - 6 1/2 ounces)
  • 1 jar ( 7 ounces) marshmallow cream
  1. Mix in a heavy 2 quart saucepan: sugar, butter, evaporated milk and marshmallow cream.
  2. Bring to a bubbling boil over medium heat stirring (preferably with wooden spoon) constantly.
  3. When bubbles appear all over top, stir for 8 more minutes. Remove from heat and add the chocolate chips.
  4. Stir until completely melted and blended into mixture.
  5. Add vanilla and if you want nuts, add them at this time.
  6. Pour in lightly buttered 8 or 9-inch square pan. Cool thoroughly and cut into squares.
  7. Depending on the weather, you may need to refrigerate.
You can use either milk chocolate or semi-sweet chocolate chips. Makes 2 1/4 pounds.

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