Teens’ Favorite Fudge
📜 Collection: John B. Collection | ✍️ Attribution: Nancy Haven | 📂 Category: Desserts Indulge in a classic batch of creamy fudge made with evaporated milk, beet sugar, and marshmallow creme. This timeless recipe from Nancy Haven yields about two pounds of rich, nutty sweetness.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 10 mins | 15 mins | 2 hours | 2 pounds |
🔪 Key Equipment
- Saucepan
- Candy thermometer
- 8x8x2 inch baking pan
- Stirring spoon
Ingredients
Fudge Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 3/4 cup | Evaporated milk | None |
| 2 cups | Beet sugar | None |
| 1/4 cup | Shortening | None |
| 1/4 teaspoon | Salt | None |
| 1 cup | Marshmallow creme | None |
| 1 package | Chocolate chips | None |
| 1/2 teaspoon | Vanilla | None |
| 1/2 cup | Nut meats | Chopped |
Instructions
Step 1: Cooking the Base
- Cook the 3/4 cup evaporated milk, 2 cups beet sugar, 1/4 cup shortening, and 1/4 teaspoon salt together until it reaches the soft ball stage (234° F).
- Stir constantly to prevent sticking and scorching.
Step 2: Mixing and Setting
- Remove from heat and immediately stir in the 1 package chocolate chips.
- Add 1 cup marshmallow creme, 1/2 teaspoon vanilla, and 1/2 cup nut meats.
- Pour at once into a well greased flat pan, 8x8x2, until set.
💡 Make-Ahead & Storage: Store finished fudge in an airtight container at room temperature with wax paper between layers for up to two weeks.
Original Recipe Scan
