Allrecipes home
Make Us Your Home Page
bookmark
Bookmark Allrecipes.com
New Users! Create your FREE Allrecipes.com recipe box.
 

Remarkable Fudge

SUBMITTED BY: Chris Milliron

"This fudge always comes out great."
SERVINGS & SCALING
Original recipe yield: 1 -13x9 inch pan
    
About  scaling  and  conversions

INGREDIENTS

  • 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

DIRECTIONS

  1. Line a 13x9 inch baking dish with foil and butter the foil.
  2. 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.

 Flawless Fudge  Advice

ADVERTISEMENT

REVIEWS

MORE MEMBER REVIEWS
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 21, 2003 by CASSIE31904
This recipe is very easy to follow. Very good end results!!!

10 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 8, 2006 by Stephanie Cole
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!

5 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 9, 2005 by TUNISIANSWIFE
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.

4 users found this review helpful


MORE MEMBER REVIEWS
 
www.allrecipes.com
ADVERTISEMENT
Want to know when there are new recipes on the site? SIGN UP NOW
Ragu
Feed Our Kids Well.

NUTRITION INFORMATION

Servings Per Recipe: 58

Amount Per Serving

Calories: 142

  • Total Fat: 6.7g
  • Cholesterol: 10mg
  • Sodium: 41mg
  • Total Carbs: 21g
  •     Dietary Fiber: 0.5g
  • Protein: 1g

VIEW DETAILED NUTRITION

About: Nutrition Info

Powered by: ESHA Nutrient Database

 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Frequently Asked Questions What's this?