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.

Fudge
 
Author:
Recipe type: Candies
Ingredients
  • 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
Instructions
  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.
Notes
You can use either milk chocolate or semi-sweet chocolate chips. Makes 2 1/4 pounds.

Tagged with →  
Share →
Cost Considerate

Cost Considerate

Most of our recipes are focused on cost-efficient, economical cooking that pleases palates but doesn't upset your wallet.
New Recipes Section

New Recipes Section

We are updating Epicurus.com to include new recipes, and a whole new format for them. We hope you enjoy.
Real chefs!

Real chefs!

We love cooking, and our publisher is a master chef, so you can rely upon our great recipes for good, wholesome cooking.
Please use the search box above to find content within this section.

Thanks for dropping by! Feel free to stay updated by subscribing to the RSS feed.