Fudge
📜 Collection: Burcea Collection | ✍️ Attribution: Unattributed | 📂 Category: Desserts Rich and creamy homemade fudge made with chocolate chips, marshmallow creme, and nuts. This classic confection sets into decadent squares perfect for sharing or gifting.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 5 mins | 2 hours | 3 lbs |
🔪 Key Equipment
- Heavy 2 1/2 qt. saucepan
- 13x9 inch pan
- Mixing spoon
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 3 c | Sugar | None |
| 3/4 c | Parkay Margarine | None |
| 2/3 c (5 1/3 fl. oz. can) | Evaporated Milk | None |
| 1 12 oz. pkg | Semi-Sweet Chocolate Pieces | None |
| 1 7 oz. jar | Marshmallow Creme | None |
| 1 c | Chiffed Nuts | chopped |
| 1 t | Vanilla | None |
Instructions
Step 1: Boiling
- Combine 3 c sugar, 3/4 c Parkay margarine, and 2/3 c evaporated milk in heavy 2 1/2 qt. saucepan; bring to a full rolling boil, stirring constantly.
- Continue boiling 5 min. over med. heat, stirring constantly to prevent scorching.
Step 2: Mixing and Setting
- Remove from heat; stir in 1 12 oz. pkg semi-sweet chocolate pieces until melted.
- Add 1 7 oz. jar marshmallow creme, 1 c chiffed nuts, and 1 t vanilla; beat until well blended.
- Pour into greased 13x9 ” pan.
- Cool at room temp.; cut into squares.
💡 Make-Ahead & Storage: Store in an airtight container at room temperature for up to two weeks.
Original Recipe Scan
