Elisa's Famous Fudge Recipe - Allrecipes.com
Elisa's Famous Fudge Recipe
  • READY IN hrs

Elisa's Famous Fudge

Recipe by  

"This is a recipe my family loves! it is simple and does NOT require a candy thermometer like most fudges. It's pretty simple and does not take an expert to make it; because of this many people make variations to this recipe!! You can use any kind of chips and/or nuts. I hope you enjoy my recipe!"

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Ingredients Edit and Save

Original recipe makes 48 pieces Change Servings
  • PREP

    20 mins
  • COOK

    10 mins

    2 hrs 30 mins


  1. Line an 8-inch square dish with foil.
  2. In a heavy saucepan over medium heat, combine sugar, evaporated milk, butter and salt. Bring to a boil and let roll 5 minutes. Remove from heat and stir in marshmallow creme, chocolate chips, butterscotch chips, pecans and vanilla. Continue stirring until marshmallow creme is melted and all ingredients are thoroughly combined. Pour into prepared dish.
  3. Refrigerate for 2 hours, until firm. Lift from dish, remove foil, and cut into pieces.
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Reviews More Reviews

Most Helpful Positive Review
Feb 19, 2007

I haven't actually made this yet, but I will say that if you are going to make this recipe (take this from someone who has made TONS of fudge) increase the amount of chips (morsels)! This recipe calls for only 3/4 cup of each kind of morsel...when I make this, I am going to use 1.5 cups EACH. Based on the amounts of other ingredients in this recipe, you need around 3 cups of chips TOTAL for this to come out just right.

Most Helpful Critical Review
Dec 05, 2005

I have made recipes similar to this one(using marshmallow fluff and evaporated milk) many times. This one was a huge disappointment. First, there is too much milk in this recipe, causing the fudge to not set up properly. Another recipe I have that makes a 9 x 13 pan also uses 2/3 cup milk. This recipe only makes an 8 inch square pan. Secondly, there is not enough chocolate and or butterscotch chips to give the fudge flavor. The marshmallow creme dominates, and while it is fluffy, the result is fudge that is too creamy, almost to the point of being sticky. The fudge is a very whitish brown, and has little chocolate flavor. I will not make this fudge again.

Jun 18, 2006

I changed the recipe a little bit. I used 2 cups mini marshmallows and 2 cups bittersweet chocolate but omitted the nuts. This was my first try at fudge and I was very impressed by the simplicity of the recipe. Measure out all of your ingredients before hand so that you can quickly mix in the chocolate, vanilla and marshmallow. Make sure that you let it set completely before cuting into squares. Will use this recipe again!

Dec 31, 2004

Perfect results; very easy and delicious. I called it Chocolate Butter Pecan fudge and my family loved it. One note - I found the butterscotch taste to dominate the chocolate, so if you prefer more of a chocolatly fudge, adjust the proportions of the morsels.

Apr 13, 2006

Very nice recipe and easy to modify based on types of chips you use. Taste was a little too butterscotch for me, so next time I would use more chocolate and less butterscotch. This fudge was very, very soft and creamy and if you like your fudge that way then you'll love this recipe. I like my fudge creamy, but a little firmer so I would suggest increasing the amount of chips you use to 2 cups. Will make this again, but next time will try using Nestle milk chocolate/caramel chip swirls and semi-sweet chips to make a "turtle" fudge.

Jan 02, 2005

Wonderful! I agree with SweetTooth that the butterscotch taste dominates. We plan on making this again today and using all chocolate morsels. My hubby made this entirely by himself so I rate it a 5 for ease! It set up beautifully.

Dec 01, 2009

Mis-catagorized, this recipe contains gluten and should not be used as a gluten-free dessert.

Dec 14, 2003

This delicious confection of chocolate, and sweets, is one of the most amazing fudges among them all!


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  • Calories
  • 82 kcal
  • 4%
  • Carbohydrates
  • 13.4 g
  • 4%
  • Cholesterol
  • 2 mg
  • < 1%
  • Fat
  • 3.1 g
  • 5%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 0.5 g
  • < 1%
  • Sodium
  • 26 mg
  • 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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