Recipe by BETHJ1
"I have had this recipe for years; it makes an especially creamy fudge. Store in a tin box."
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4 1/2 cups
1 (12 fluid ounce) can
1 (12 ounce) package
semisweet chocolate chips
12 (1 ounce) squares
German sweet chocolate
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 with it not setting up. I have never had that problem with any of the 4 batches I have made. You have to make sure you dissolve the sugar over low head BEFORE you begin to boil it for 6 min. The dissolving stage may take some time, I think it took me about 20 min today. Use your finger to touch some of the mixture on a spoon to test for grainyness. If you feel grains, continue stirring to dissolve. Also, someone said you need 12tablespoons of butter, that is not true at all. I would think adding more butter would make it take longer to set up. It takes about 2.5-3 hours to set up. I put it in the refrigerator to set up, then it stays hard at room temperature. Also, a hint for measuring the 2 cups of marshmallow creme, just use a 7oz jar. It's about 2 cups. That will save you from the sticky mess. Hope this helps a little for those who had poor luck with this recipe.
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 chocolate seize every time. Also, make sure everything you use is completely dry. I just tried this recipe and used margarine without thinking - and ended up with a huge, tough, lumpy mess that I had to throw out (what a waste of ingredients!) I'll try again with butter and re-review.
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, will result in a mushier end result. Also, never scrape the sides of the pot or it will have grainy chunks in the fudge. Also, I put in a 11x13 pan and it was just the right size!
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) just love it!
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. This recipe was quick and easy to make, and as soon as I started dumping it into the pan, I could tell it was going to set up just perfectly. Licked the spatula and lo and behold, it even tastes good! Nice, creamy texture, and a very good taste. I will keep looking for that perfect fudge I remember from childhood, but for now, this one is my favorite recipe. Thanks!
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 peanut butter for all of the chocolate!
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 teh pan succesfully?
* Percent Daily Values are based on a 2,000 calorie diet.
Million Dollar Fudge
Serving Size: 1/48 of a recipe
Servings Per Recipe: 48
Amount Per Serving
** Calories: 206
** Calories from Fat: 80
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