If I may offer the following admonitions: 1. Pay attention to the cocoa content of your chocolate. The original recipe called for semi-sweet chocolate chips, which are 58% cocoa. Given that the recipe already calls for marshmallow cream and a high amount of granular sugar, this results in my opinion in an excessively sweet end product without enough distinctive flavour. Best use dark chocolate: Lindt 85% bars work very well and will give off a hint of that "cocoa dust" mouthfeel, but in the States you may have to settle for 70% chocolate. I have not yet tried 100% cocoa and am reluctant to do so due to the lack of emulsifiers (see below). 2. The original recipe called for 3 cups (600 g) of sugar and this will result in a texture slightly more brittle than what will come from the blend I have provided above. However, this also means that there is not quite enough emulsifier to overtake all the butter and you will likely see a few butter flakes on the final product. This might be fixed by reducing the butter content slightly; however, I am reluctant to do so as I am unsure by how much to reduce it without the milk overpowering the butter; experience has taught me that when the butter is not forcing the milk to put forth ALL its resources (I put in too much milk that time) into emulsion, the texture turns out slightly waxy. 3. Use salted butter in this recipe. Given the high sugar content of fudge, you really need salt to balance things out.

This fudge recipe came out like hard candy. I followed the recipe and don't know if it was supposed to turn out like that but I didn't like it and won't be making it again

This is my most favorite fudge EVER! I make this every year and usually end up having to do several batches (all different flavors), to accommodate everyone's demand for it. I originally got the recipe from my mom who got it off of the marshmallow creme jar. It's wonderful and you will not be disappointed with this AT ALL! :)

Used Nestle semi-sweet chocolate chips and pecans. Delish

I make this fudge EVERY Christmas and I had to find people to hand it off to because it's SO good and quite addictive. I make one variety with pecans and one with crushed candy canes, peppermint extract and Baker's white chocolate. Both are amazing and you really can't eat just one. I will pack this fudge in pretty plastic lidded containers with green or red tissue paper as a buffer. Everyone flips for it. Much more personal.

I followed the recipe exactly except doubling it. It turned out wonderful! Melt in your mouth, smooth, and creamy. Loved it! Thanks!

I have been using this recipe for several years. The only difference is that the recipe I have you do everything in the microwave. I have misplaced my recipe so I guess I'll have to go to using the one you cook on the stove. If anyone has the microwave recipe let me know. If I find my recipe I will post

I love this recipe! It's easy and always turns out for me. And you can use pretty much any kind of chocolate chips or white chocolate chips and etc. Great recipe and has been my all time fave for 6 years now.

Loved it! Easy and good. I also made a batch with Reese's Peanut Butter chips and it was awesome as well. I have made the more difficult recipes before, but the easy ones actually turn out better. YUM!

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.