Million Dollar Fudge

Million Dollar Fudge

166
BETHJ1 0

"I have had this recipe for years; it makes an especially creamy fudge. Store in a tin box."
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Ingredients

servings 206 cals
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Original recipe yields 48 servings

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Nutrition

  • Calories:
  • 206 kcal
  • 10%
  • Fat:
  • 8.9 g
  • 14%
  • Carbs:
  • 32.8g
  • 11%
  • Protein:
  • 2.1 g
  • 4%
  • Cholesterol:
  • 4 mg
  • 1%
  • Sodium:
  • 18 mg
  • < 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  1. Butter two 9x9 inch baking pans and set aside.
  2. Place chocolate chips, German chocolate, marshmallow creme, and nuts into a large mixing bowl. Set aside.
  3. In a 4 quart saucepan, combine sugar, salt, butter, and evaporated milk. Stir over low heat until the sugar dissolves. Bring to a boil, and cook for 6 minutes.
  4. Pour boiling syrup over ingredients in bowl, beat until all chocolate is melted. Pour into prepared pans. Let stand a few hours before cutting.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

166
  1. 200 Ratings

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Most helpful positive review

I made this fudge last year and then again this year. It is really good, and even my stepdad who has eaten old fashioned homemade fudge loves it. I noticed that some people have had trouble wi...

Most helpful critical review

For those of you having problems with the chocolate seizing when you mix it with the sugar/milk/butter - you MUST use butter (or shortening), do NOT use margarine - it contains water and makes ...

I made this fudge last year and then again this year. It is really good, and even my stepdad who has eaten old fashioned homemade fudge loves it. I noticed that some people have had trouble wi...

Awesome! I used a candy themometer and let it reach soft ball before removing from heat; which took just over eight minutes after starting to bubble lightly. Any temp less than soft ball stage...

quick, easy, and was gobble up in a flash. So much easier than the boiling w/candy thermometer, watching for soft ball stage, cooling and beating in vanilla and butter. The kids (young and old...

For the last 3 years, I've been a fudge pariah. Either it wouldn't set up or it didn't taste very good. I tried the recipe with the highest rating and it just tasted like chocolate chips. Thi...

Wow....too easy!! My first try ever making fudge, and turned out soooo good! I cut up, and added 6 Snickers candy bars, rather than the nuts. This was a complete crowd pleaser...THANKS!

This is a wonderful recipe; it makes a very creamy fudge. I used a 9 x 13 pan. I also used the same recipe for peanut butter fudge by substituting one bag of peanut butter chips and one cup of...

Great fudge, but mine is quite stuck to the pan. Next time I think I will use parchment or wax paper to line the pan rather than just butter. Any thoughts on how to get my stuck-on fudge out of ...

Excellent recipe. Very creamy. Not boiling the chocolate with the milk and sugar makes all the difference. So easy to make. Hasn't failed me yet!

This fudge is so much creamier and better than anything you can buy at a candy shop. Best fudge I've had in years.