Remarkable Fudge

Rating: 4.14 stars
131 Ratings
  • 5 star values: 77
  • 4 star values: 24
  • 3 star values: 11
  • 2 star values: 9
  • 1 star values: 10

This fudge always comes out great.

By Chris Milliron
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Ingredients

58
Original recipe yields 58 servings
The ingredient list now reflects the servings specified

Directions

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

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  • 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.

Partner Tip

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

Nutrition Facts

Per Serving:
141.1 calories; 1 g protein; 21 g carbohydrates; 10 mg cholesterol; 31.7 mg sodium. Full Nutrition

Reviews (110)

Read More Reviews

Most helpful positive review

Stephanie Cole
Rating: 5 stars
12/08/2006
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! Read More
Helpful
(342)

Most helpful critical review

Jennifer Rocha
Rating: 2 stars
12/21/2010
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. Read More
Helpful
(11)
131 Ratings
  • 5 star values: 77
  • 4 star values: 24
  • 3 star values: 11
  • 2 star values: 9
  • 1 star values: 10
Reviews:
Most Helpful Most Positive Least Positive Newest
Stephanie Cole
Rating: 5 stars
12/08/2006
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! Read More
Helpful
(342)
TUNISIANSWIFE
Rating: 5 stars
12/09/2005
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. Read More
Helpful
(222)
Noreen
Rating: 5 stars
11/28/2007
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. Read More
Helpful
(164)
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ANNEMARIE1224
Rating: 5 stars
12/22/2008
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. Read More
Helpful
(61)
Adina Caskey
Rating: 5 stars
08/28/2008
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. Read More
Helpful
(58)
kamia_
Rating: 5 stars
10/27/2004
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. Read More
Helpful
(27)
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CASSIE31904
Rating: 4 stars
12/21/2003
This recipe is very easy to follow. Very good end results!!! Read More
Helpful
(18)
kora
Rating: 5 stars
12/23/2007
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!!! Read More
Helpful
(18)
CookinginFL
Rating: 5 stars
12/18/2008
Came out great - very simple and tasty. The end result was creamy rich fudge.:) This is a lot like the recipe on the back of the Marshmallow Fluff jar though. Read More
Helpful
(17)
Jennifer Rocha
Rating: 2 stars
12/21/2010
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. Read More
Helpful
(11)
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