Homemade Fudge is one of my most favorite sweets of all time! My Mom used to make fudge every Christmas when I was a child. Our house was filled with the aroma of chocolate. She would keep some for us and give some to my grandparents and aunts. She still makes it and when she does I always love it. She gave the recipe to me, along with many other recipes, so I can use them to cook good food for my family. I thought I would share her recipe with you all! I hope you all enjoy it as much as I have!
Gather your ingredients. Get all the good stuff ready to mix!
Line an 8″ x 8″ baking dish with foil paper.
Make sure you have a candy thermometer on hand. This little instrument will make sure the butter mixture reaches just the right temperature to make the fudge a success!
Pour your sugar in a 3 quart saucepan.
Pour the can of evaporated milk into the saucepan.
Add the margarine or butter to the saucepan.
Melt all the ingredients together until the sugar is dissolved.
Bring to a boil, stirring constantly.
Boil the mixture until the thermometer reaches 234 degrees, stirring constantly so the mixture won’t stick to the bottom of the saucepan. Remove from heat.
Add your chocolate chips and marshmallow creme to the butter mixture.
At this point, if you have a daughter, she’ll probably come into the kitchen and want to help stir in the chocolate and see it turn into gooey liquid fudge!
Add the vanilla and stir into the liquid fudge.
Pour into the foil-lined dish. Let completely cool 3-4 hours.
Makes about 30 pieces. Enjoy!
3 cups sugar
1 1/2 stick margarine or butter (I used margarine for this recipe)
1 can (5 oz) evaporated milk
1 package (12 oz) semi-sweet chocolate chips
1 jar (7 oz) marshmallow creme
1 tsp. vanilla
1 cup walnuts or pecans (optional, I omitted from this recipe)
Line 8×8 square baking dish with foil. In a 3 quart saucepan, bring sugar, margarine or butter, and evaporated milk to a boil, stirring constantly. Cook for 4 minutes or until the candy thermometer reaches 234 degrees F. Remove from heat.
Add chocolate chips and marshmallow creme and stir until well blended. Add the vanilla and mix well.
Pour into the foil-lined pan. Cool completely.
Here’s a tip: When you get ready to cut into pieces, take a plate, flip it over and sit it on top of the fudge. Hold the baking dish and plate together and flip over. Lift up the baking dish. Peel the foil off the fudge. This makes it easier to cut into squares.
Linking up with:
Make Ahead Meals for Busy Moms, Flour Me With Love, I Should Be Mopping The Floor, The Recipe Critic,
Nap-time Creations, Pint Sized Baker, Lou Lou Girls, Sugar Bee Crafts, Mandy’s Recipe Box, The Nashvillian,
Hun What’s For Dinner, Huckleberry Love, Memories By The Mile, Someday Crafts, Gingersnap Crafts,
Gooseberry Patch, The NY Melrose Family, Fluster Buster, Buns In My Oven, White Lights On Wednesday,
Ducks ‘n a Row, Miz Helen’s Country Cottage, Rhinestone Beagle, New Mrs. Adventures,
Thistlewood Farms, A Simple Pantry, Full Time Mama