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This is a great fudge recipe which I make every year at Christmas. The better the chocolate, the better the fudge so try not to use plain supermarket chocolate chips – use good quality chocolate such as Ghirardelli or Lindt. Milk, semisweet, or a mix of chocolates work well. This uses less sugar than other other recipes so it's less sweet - people who don't usually eat fudge because they find it too sweet like this. I usually use semi-sweet or dark chocolate. Cooking time is the time it takes for the fudge to firm up.
- 1 (16 ounce) jar marshmallow creme
- 2 2⁄3 cups white sugar
- 1 (12 ounce) can evaporated milk
- 1⁄2 cup butter
- 1⁄2 teaspoon salt
- 4 cups semi-sweet chocolate chips (or 24 ounces of chocolate cut up) or 4 cups milk chocolate chips (or 24 ounces of chocolate cut up)
- 2 cups chopped walnuts (optional) or 2 cups pecans (optional)
- 2 teaspoons vanilla extract
- Butter a 13x9 inch pan, 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 exactly 5 minutes (don’t guess – use a timer!), stirring constantly. The mixture will go from white to very light tan. Be careful as it tends to splatter.
- Remove pan from heat and add chocolate chips and vanilla.
- Stir until chocolate is melted and mixture is smooth.
- Stir in nuts if using.
- Pour and spread into prepared pan.
- Let stand at room temperature until firm.
- Cut into squares.
This is the Marshmallow Fluff recipe and it makes a very good fudge. I used the amounts on the back of the jar which makes a 9x9 pan of fudge. Kids loved it!
Made this as written, but only made half the recipe. This is a simple quick recipe for tasty fudge. For us this turned out extremely sweet, so next time would cut back on the sugar. Thanks for posting Marie!!! Made for spring PAC 2008.