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Remarkable Fudge

Read Reviews (97)

"This fudge always comes out great." — Chris Milliron

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Original recipe makes 1 -13x9 inch pan Change Servings

1 cup butter
12 ounces semisweet chocolate chips
1 (7 ounce) jar marshmallow creme
1 cup chopped walnuts

1 teaspoon vanilla extract
1 1/4 cups evaporated milk
4 cups white sugar

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Directions

Line a 13x9 inch baking dish with foil and butter the foil.
In the top half of a double boiler combine the butter or margarine, evaporated milk and sugar. Cook on medium heat for 12 minutes or until it reaches a temperature of 236 degrees F (112 degrees C). Remove from heat and stir in the chocolate chips, vanilla and marshmallow creme. Stir until chocolate chips melt then mix in the chopped walnuts. Spread mixture into the prepared pan. Score into squares while still warm. Refrigerate until firm then cut along the scored lines.

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Footnotes

Flawless Fudge Advice

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This fudge is great! I did a few things differently. I did not use a double boiler (I'm impatient!) I just put the milk, butter, and sugar in a heavy saucepan, brought to a boil, then cooked (stirring constantly) for about 5 minutes. Then I added everything else as this recipe suggests. This is definitely one for the recipe box!

—Stephanie Cole

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Most Helpful Critical Review

Dec 21, 2010

This recipe has about 4 times the butter called for in most fudge recipes?? Mine never got to the required heat, despite over 30 minutes of cooking and using direct heat after the double boiler wasn't doing the trick. I refrigerated it over night, but it never firmed up. Good flavor, but an unsuccessful fudge recipe.

—jenrocha

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113 Ratings

Dec 09, 2005

I have used this recipe for years. I got it out of a BH&G cookbook. I have learned over time that a candy thermometer is almost a must unless one is really good at judging a soft ball stage by dropping a drop of it in ice cold water. The recipe calls for 236 degrees but it has to come to 240 degrees (which is what any candy thermometer states as soft ball stage) in order for it to come out nicely. at that temp, it is perfect.

—TUNISIANSWIFE

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Nov 28, 2007

I have used this recipe for decades. It is a terrific recipe that makes nice creamy chocolate fudge. It always gets raves from friends. The only difference is that I use 1 (12 oz) can of evaporated milk. (I don't like odd amounts left over, and I've never felt that it affected the outcome.) The real key to success is to always use a candy thermometer, and to always check the boiling point of water at the time you make the fudge. It varies each time. For example: Boiling point is 212 degree F. Today it was 8 degrees lower. That meant I needed to stop cooking the fudge at 228 degrees rather than at 236 degrees (soft ball stage). Therefore, it is critical that you always boil some water and check the boiling point before making candy.

—Noreen

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Aug 28, 2008

This was very easy and versatile. . . make sure to bring to hard boil and keep it there for 10 minutes to make a firm fudge.

—Adina Caskey

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Dec 21, 2008

Now that I am living in Australia I truly missed the recipe on the back of the marshmallow creme. When I actually found marshmallow cream here I had to try this. Well, it came out perfect like it always did in the USA. My Aussie friends raved over it also!Oh, and by the way I don't use a candy thermometre but I boil it for 10minutes stiring constantly then add chocolate,stir until melted & then marshmallow cream. This works perfectly every time!Oh, and I only put in three cups sugar. This was the way my Aunt made it years ago - her Aunt was the one who sent in the original recipe to Kraft.

—ANNEMARIE1224

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Oct 27, 2004

I'm tossing away my old fudge recipe and replacing it with this one. This was really good and easy fudge. I cooked it for about 20 minutes on med-high rather than the 12 because the sugar just wasn't melted enough at the specified time (could be because of where I live = I often have problems with baking here in FL). My family likes it more on the chocolaty side, so I threw in 2 extra Semi-sweet baking squares in addition to the bag of chips.

—kamia_

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Dec 23, 2007

i used to make fudge exactly like this but i lost my recipe. i've been searching for a few years for this fudge. i've tried many other kinds only to throw it away. this is the most "remarkable fudge" and my family is excited to come over and taste our favorite fudge!!!

—kora

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Nutrition

Calories
141 kcal
7%

Carbohydrates
21 g
7%

Cholesterol
10 mg
3%

Fat
6.7 g
10%

Fiber
0.5 g
2%

Protein
1 g
2%

Sodium
32 mg
1%

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

Nutritional Information

Remarkable Fudge

Serving Size: 1/58 of a recipe
Servings Per Recipe: 58
Amount Per Serving
Calories: 141
Calories from Fat: 60

% Daily Value *
Total Fat 6.7g 10 %
Saturated Fat 3.4g 17 %
Cholesterol 10mg 3 %
Sodium 32mg 1 %
Potassium 48mg 1 %
Total Carbohydrates 21g 7 %
Dietary Fiber 0.5g 2 %
Protein 1g 2 %
Sugars 19.2g
Vitamin A 2 %
Vitamin C < 1 %
Calcium 2 %
Iron 3 %
Thiamin 1 %
Niacin 2 %
Vitamin B6 < 1 %
Magnesium 4 %
Folate 2 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.