Recipe by BAKER'S Chocolate
"This fudge is so rich, you'll find that a small portion goes a long way on chocolate flavor."
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butter or margarine
1 (5 ounce) can
evaporated milk (Do not use sweetened condensed milk.)
1 1/2 (8 ounce) packages
BAKER'S Semi-Sweet Baking Chocolate, chopped
1 (7 ounce) jar
JET-PUFFED Marshmallow Creme
chopped PLANTERS Walnuts
This is our main holiday fudge recipe. Only differences is that we double the recipe, boil for 5 minutes, and put it in a 9x13 pan to have a thick dense piece of fudge. Our other variations are
Peanut Butter Fudge: Substitute peanut butter chips for the chocolate chips; add chopped peanuts.
Vanilla Fudge:Use white chocolate chips; chopped pecans, and vanilla or almond extract.
Maple Fudge: Use white chocolate chips; chopped walnuts (black walnuts are good), and maple extract.
Cherry Fudge: Use white chocolate chips; 1/2 cup well drained chopped marachino cherries, 1/2 cup almonds chopped, vanilla or almond extract.
We give these out to lots of people from the teachers to neighbors, friends, mailperson, ect..... DELISH and foolproof! Just don't make it on a damp day or it won't set, and use a WOODEN spoon, and have the stirring arm ready! ;o)
I had high hopes for this fudge based on the reviews and the fact that it's also on the back of the marshmallow creme jar. Therefore I went ahead and made a double batch...big mistake! I didn't realize how much sugar was going to be used once doubling the recipe, 6cups is an insane amount of sugar, it filled up my medium mixing bowl!! I tried to follow the instructions exactly, but something must have gone wrong. The fudge was very gritty, it felt like you were crunching on sugar. Even if the consistency had been good, it was just too mind numbingly sweet. I just hate the thought of wasting things, but the entire two-batches went in the trash. I tried another recipe (Aunt Teens Creamy Fudge). It used a lot less sugar & butter, but it was fabulous. Smooth, creamy and the perfect fudge taste.
My standby fudge recipe too, like many other reviewers--only change I make is to use a 12 ounce bag of semi-sweet chocolate chips instead of the baking chocolate. Chopping all that chocolate is a messy, time consuming hassle, and baking chocolate is much more expensive than chocolate chips when it's the same darn thing! I stock up on chips during the holidays when you can get them for 99 cents a bag, and the baking chocolate is like $2.59 for an 8 ounce package.
Fantastic Fudge. Use 1.5 cups white sugar, and 1 cup brown sugar, and you'll find it a lot less sweet, and a little healthier. Have been using this exact recipe for 22 years. I usually pour a third of the recipe in a loaf pan without the nuts, then add the nuts and dried cranberries to the remaining fudge, and cool that in a square pan. Pleases everyone! Lining the pans with wax paper makes it a breeze to remove.
I have been making this fudge for thirty-five years. It's foolproof and is my favorite of all the many fudge recipes I've tried.
I make this every year, and every year I come back to the internet to look it up. You might become famous if you make this fudge a couple of years in a row- I did. The secret- use a HEAVY pan and heat it SLOWLY on MEDIUM.
Have used this recipe for years today I used all butter I usually use margerine my fudge today had greasy look on the top anyone know why was it the butter confused.
you can also find this recipe on the back of the marshmallow creme jar! Handy while shopping.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/40 of a recipe
Servings Per Recipe: 40
Amount Per Serving
Calories from Fat: 75
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