My mom’s easy fudge recipe is made with evaporated milk, marshmallows, butter, and chocolate chips making it the best fudge I’ve ever sunk my teeth into.
In This Post
I have lots of treats I love to make during the holidays. Recipes like my Christmas wreath cookies, chocolate dipped almond cookies, and my homemade Baileys Irish Cream are fun traditions that spread holiday cheer. But my all-time favorite is my mom’s homemade fudge recipe. My mom has made this fudge every single Christmas—and only at Christmas. It’s her go-to to give as neighbor gifts but she always keeps a stash for herself, usually eating it for breakfast with her coffee. Yes, it’s THAT good and yes, she is THAT smart to eat chocolate for breakfast. Hey, you only live once. This old-fashioned fudge recipe is a family legend and originally came from my grandma. But to me, it’s all my mom’s. This fudge is made with evaporated milk, chocolate chips, butter, and nuts. It’s rich, fudgy, and delivers a solid bite your teeth will easily sink into. I first shared this recipe way back in 2011, the first year I started blogging. But when my mom stopped by when I was making the fudge, I quizzed her for all the details of her fudge-making ways, because she IS the master.
What’s in This Fudge Recipe
My mom has some definite rules when it comes to the ingredients that make the best fudge recipe, and they are:
- Marshmallows: Make sure your marshmallows are fresh when making this fudge recipe. My mom’s recipe calls for 12-15 jet-puffed marshmallows, not the extra large, just the regular size. She says the more marshmallows you use, the more the fudge will taste of marshmallows. We both usually use 15.
- Evaporated milk: Use the full-fat evaporated milk. This isn’t the time to worry about calorie skimping.
- Sugar: Not much to say here than what was said above. Just enjoy it.
- Chocolate chips: Semi-sweet is the way to go for the best chocolate flavor. My mom says Ghirardelli is her favorite so that’s what I use too.
- Butter: Your butter should be at room temperature so it will melt quicker when the hot ingredients are added to it and the chocolate chips.
- Vanilla: Use a high-quality vanilla extract, not the cheap stuff. The few dollars make a big difference.
- Nuts: Nuts are optional, but we love the smooth and crunchy of the combo. We always use pecans but you could use walnuts too. Mom says don’t chop the nuts too fine or they’ll disappear in the fudge.
How to Make This Fudge Recipe
Prep your fudge dish. Use a 7×11-inch baking dish and save the butter wrapper to wipe and grease the baking dish. My mom leaves it at that, but I also line the pan with parchment paper so I can easily pull the chilled chocolate fudge out like a brick.
Cook the sugar and evaporated milk. In a non-stick electric fry pan, stir together the sugar and evaporated milk until smooth. Add the marshmallows and set the frying pan to 250°F. Cook, stirring constantly, until the marshmallows have melted and turned a lovely golden brown color.
Stir until the butter melts. Add the hot marshmallow mixture to a large bowl with the chocolate chips, softened butter, and vanilla, and use a strong wooden spoon to stir the mixture until the butter melts. This is why you need to be sure your butter is at room temperature so it melts easily.
Use your muscles for a glossy finish. Add the nuts, then beat the chocolate mixture with the wooden spoon for 2 minutes or as long as you can, scraping down the sides as you go. Work quickly so the fudge doesn’t set.
Add it to the pan, man. Transfer the fudge mixture to the prepared baking dish. My mom suggests shaking the pan so the fudge evenly distributes. I use a cake spatula to make swirls and swoops, like frosting, or you could give it a smoother finish if you’d like.
Fridge it, baby. Refrigerate the fudge for at least 3 hours up to overnight, then slice and serve. Store in the refrigerator where it will keep for at least one week.
And that’s my mom’s famous fudge. It’s one of our favorite family traditions, and I hope it will become one of yours too. If you make this recipe even once, my bet is it will.
What is the Secret to Good Fudge?
In my mom’s traditional homemade fudge recipe, it’s all about using high-quality chocolate, room-temperature butter, and fresh marshmallows (and allowing proper time for your fudge to set).
How to Store Homemade Fudge
This chocolate fudge will last up to a week in the fridge. You’ll want to keep it covered with plastic wrap to prevent fridge smells from soaking into it, or transfer it to an airtight container.
Can I Add Other Mix-Ins?
You probably could, although I’ve only ever made this fudge recipe as written. But I don’t see why you couldn’t add any of the following:
- Mini marshmallows
- Chopped Oreos
- Crushed peppermints or candy canes
- White chocolate chips
- Other types of nuts, such as pistachios, walnuts, or macadamia nuts
- Dried fruit, such as cranberries, blueberries, or tart cherries
- Top with flaky sea salt
Can I Use Sweetened Condensed Milk?
No, evaporated milk and sweetened condensed milk are two totally different milk products. You must use evaporated milk in this chocolate fudge recipe.
How Long Does Fudge Need to Set?
This homemade fudge recipe needs at least 3 hours in the refrigerator to set. It must be stored in the fridge to set up, otherwise, it’s too soft to slice properly and won’t last as long.
Tips for Making the Best Homemade Fudge
Use the best quality ingredients. This homemade fudge recipe is so simple, so you really need to use the best quality ingredients you can get your hands on. Real vanilla, high-quality chocolate chips, and real butter are all key ingredients here.
Use an electric fry pan. The sugar, evaporated milk, and marshmallows are cooked at 250°F and a non-stick electric fry pan is the easiest way to keep the temperature accurate and consistent. This is the frying pan I use. I’ve never made this fudge on the stovetop so I don’t know how it would turn out if you do.
How to make sure your fudge doesn’t crystallize. Mom says to mix the sugar and the evaporated milk, then add the marshmallows before turning on the heat. Keep your heat at 250°F and stir constantly until the marshmallows melt.
The key to avoiding crystallization is to continue to cook the marshmallow mixture until it turns a light, tawny brown, scraping down the sides of the frying pan as it cooks. Plan on at least 5 minutes or more.
And there you have it! My mom’s recipe will make you proud. If you make it, please leave a star rating on the recipe card and a comment below. Would love to hear if it’s worthy of your family traditions too.
More Sweet Holiday Treats You’ll Want to Make Too
- 4-Ingredient Pretzel Turtles Treats
- White Chocolate and Peppermint Christmas Wreath Cookies
- Peppermint Truffles Recipe
- Chocolate Dipped Coconut Macaroons
- Chocolate Dipped Almond Cookies
- Coconut Snowball Cookies
- White Chocolate Peppermint Popcorn and Cashews
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.
How to Make THE BEST Easy Fudge Recipe
Ingredients
- 8 tablespoons butter , at room temperature and sliced
- 12 ounces semi-sweet chocolate chips , (Mom recs Ghirardelli)
- 1 teaspoon vanilla extract
- 2 cups granulated sugar
- ⅔ cup evaporated milk
- 15 regular sized marshmallows , (make sure they're fresh)
- ¾ cup pecans , roughly chopped
Instructions
- In a large mixing bowl, add the room-temperature butter, chocolate chips, and vanilla. Save the butter wrapper to butter a 7x11-inch baking dish then snugly fit with a piece of parchment paper, allowing enough parchment to fall over the long sides of the pan, like a sling, and set aside.
- In a non-stick electric frying pan, stir together the sugar and the evaporated milk until smooth. Add the marshmallows and set the frying pan to 250°F.
- Cook and stir constantly with a rubber spatula, cleaning the sides of the pan as the marshmallows begin to melt. Once the marshmallows have melted, continue to cook and stir until the sugar has melted and the mixture turns a tawny tan, about 5 minutes.
- Turn off the heat and pour the hot mixture over the butter and chocolate chips in the bowl. Working quickly, use a wooden spoon to stir the butter and chocolate until they melt and combine. Add the nuts, then vigorously stir the mixture until glossy, about 2 minutes.
- Transfer the chocolate mixture to the baking dish and smooth the top with an angled offset spatula. Cover with plastic wrap and refrigerate for 3 hours or overnight.
- To serve, let the fudge sit for 1-2 minutes after removing it from the fridge, and use the parchment paper to lift the fudge from the pan to a cutting board. Cut, and serve.
Notes
Nutrition
Tools Needed to Make This Fudge Recipe
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its’ seems very tasty. I’ll also try this.
I’m sorry that I gave away my electric fry pan now!
Now that I’m retired, I thought that I would try making fudge. I’m thrilled that I found your mom’s recipe. This fudge is spectacular!! My grown children told me that it was better than the fudge on the boardwalk at the Jersey shore. I’m going to make another batch now. Thank you so much for sharing.
I’ve been trying to make fudge that’s not grainy for years. This recipe was a breeze to make—I followed the recipe exactly except for the electric skillet. Haven’t owned one in years so I substituted a fairly large non-stick fry pan There was no crystallization at all! Nice and smooth! The only thing I’ll do differently next time is to use half semi-sweet and half milk chocolate. As much as I like dark chocolate, it was a bit too dark for me. Any ideas on how to make it just a little bit creamier? I’m so happy to have finally found a fudge that I’m successful at making. Also, it’s 15 miniature marshmallows per regular size so I dutifully counted out 225 minis!
Hi , your recipe looks great but I don’t have an electric frying pan. What is the alternative to an electric frying pan?
Etta, you can use a large non-stick skillet. Keep the temp at medium to medium low.
I made this fudge last night and it is delious but after being in the fridge overnight it didn’t set being out for a few seconds you would need a spoon to eat it any idea why,
I made this fudge…and Oh My.. It is Heavenly. I couldn’t stop sneaking a piece! Thank You and your Mom for this super recipe. I will use it again and again, especially around the Holidays.
I am so glad you loved it! Thank you!
So glad you liked it Belinda!
Thank you for trusting us and sharing your DELICIOUS family recipe! I love how thorough your instructions are. I followed them to a T and the fudge turned out perfectly! I’m plating it now with some Christmas cookies for gifts. I had to cut the edges off so I could continue to “sample” my fudge.
Great recipe! I actually made some fudge this weekend. I’m always afraid that the chocolate will seize, so I use a double boiler. Thanks.
So glad you enjoyed it Mike!
Like so many comments above, the flavour was amazing but the texture just too soft. I think you need to be more prescriptive with the cooking method, if we need to cook this longer than five minutes to help the fudge set better (rather than just say plan on five minutes), update the method to reflect this so we can get perfect consistency every time.
Thanks Marianne. I will work on being more specific
Make sure you refrigerate the fudge Marianne. That will firm it up.
This is amazing! I don’t have an electric fry pan, so I used a pot on my stove top. Between the 3 of us, it was eaten in no time. Oh, I also added 2 tbsp instant coffee (just because we LOVE coffee).
That is a perfect modification! Yum!!
Wanda you either didn’t follow the directions or didn’t cook it long enough! Or both!!
Besides even with a spoon it would still taste good…
Brea, you didn’t cook it long enough. If you put the right amount of ingredients at the right time then cooking time is the problem! I cooked mine 5 minutes after the marshmallows melted and by that time it’s bubbling! So 5 minutes did it for my fudge!
If you’re eating it with a fork it can’t be too soft…
I made this fudge on a gas stove. Scorched a little on the side of pan but not bad. Did get tired of stirring though, lol! It is the smoothest fudge I have ever made… I think I like Toll House Morsels better. I’ll use them next time.
I made your fudge exactly as you said and it’s wonderful. I made it to take to my sons for Xmas day. Then forgot it. Maybe on purpose, not sure. I have a lot left over. Can I freeze it. Just for short while or will it keep in the fridge for short while.
I love this because it looks really easy to make! I have no excuse to mess this recipe up haha thank you!
Enjoy!
I’ve always wanted to try making fudge and having “Mom’s” in the title definitely had me picking yours! When its handed down a generation….
Didnt disappoint!! I love it when my boys take a bite and their eyes rolled to the back of their head, while saying “mmmm”. Delicious!!!
Terri the recipes from mama are always best!! I am very glad it was a hit for your family!
This fudge recipe looks divine. I must try it. I love to make fudge and give to friends as gifts. This is an all-year round treat. Thanks for sharing!
I want to make this because I LOVE Fudge but I normally/only eat the Vanilla kind. HOWEVER I have a couple of queries
1. Marshmallow, I know these as disgustingly sickly lumps of spongy stuff. Are you saying that I have to get these?
2. I have an Electric type thing. Calls itself an Electric WOK and it is the most useless item I have bought. The control portion looks just the same as the one on your suggested. Mine can simmer water, but food? Nah! I think I would prefer to rely upon my Induction Hob thing which simmers things beautifully.
I will have another look at your suggested Pan but mine is a pathetic
Hi James. Your pan would work great for this. I would consider giving marshmallows another chance, They completely disolve and make this fudge have the ultimate texture.
I am definitely going to make this is for Christmas. Awesome recipe. Thanks for sharing this awesome recipe with all of us. xoxo
I hope these were perfect for your Christmas! Thank you Elena!
Just came across this fudge recipe and I have to say I wish I could share fudge over coffee with your mom some morning. This is going to replace my family’s recipe that’s been handed down over generations….shhh… don’t tell grandma.
And for any of the negative feedback, I hope you just think oh well, more fudge for me and let it roll off your shoulders. :-)
THank you, Kimberli! I am honored that this will be your new family recipe <3 Thank you!
The best fudge recipe,I have made fudge 40yrs with an evaporated milk recipe calling for 3/4 cup milk and 1/4 cup karo syrup.This was far better!Please thank your mother for the recipe.I used a very large copper skillet and worked out perfectly.
Thank you Pauline! I will let her know!! She’ll be happy to hear there’s a fellow fudge lover of hers.
This recipe is like magic! Easiest, best fudge I’ve ever made. I made 3 batches today. A few notes: I cooked the sugar/milk mixture on top of stove in a large, deep nonstick saucepan. I used 14 marshmallows that were labeled “large.” I think the “fresh” marshmallows just means a fresh bag, not an open one where the marshmallows might have gotten dry. I cooked the sugar/milk/marshmallow mix until the marshmallows were completely melted and mixture became foamy. I poured into a regular 8×8 pan since I didn’t have an 11×7. This made 36 nice “tall” pieces. Beautiful, creamy texture. Most of my family doesn’t like nuts in fudge so I left those out of two batches.
I will definitely make this recipe again!
Hello! I am a little late in finding this recipe but I would love to give it a try. I am just wondering what you mean by “fresh marshmallows”? Do you have a recipe for those?
Thanks so much and Merry Christmas!
By fresh marshmallows I simply mean that the bag hasn’t been opened and stored in your pantry so they’re hard. You want soft marshmallows for this recipe.
I tried your best fudge. I must have done something wrong because it was dry. I could hardly get it into the pan and smoothed out. I could hardly get it mixed together. I’ll to back to my recipe
Claudia, the trick there is to stir it really well when mixing the hot marshmallows with the chocolate chips. Make sure it’s still hot, stir it until it’s glossy, and then once it is, don’t stir anymore before putting directly into a buttered dish.
So do you ever bring it to a boil at all? I would love to see a video tutorial.. thanks
You don’t boil it, but the mixture will slowly bubble. Boiling will crystalize the sugars and make it grainy.
Hi there! This is my absolute go to recipe for perfect fudge every time! The first time i made it was back in 2014. I wrote the recipe down and have used it several times. But it seems that the recipe i wrote down a few years ago called for only 1 1/2 cups sugar, and this recipe calls for 2. I know this is the right link… I saved it on pinterest and reference it often. Just wondering if you noticed, or changed it on purpose. Please let me know! I’ll be make it again soon.
Love that you’ve been a forever fudge fan! The amount my mom uses is 2 cups as noted in her handwritten photo, so that’s what I go with :)
Thank you for sharing this fudge recipe with me. It was so easy. Without a doubt the best ever.
I am in love with this fudge! I was convinced to make it after you wrote about how your Mother would eat a piece for breakfast. Now I’m eating it for breakfast…eating some right now, actually! Thank you Thank you!!
I wrote about it on my blog if you would like to see!
Hi. How much in grams is 12 oz.chocolate and 1 stick of butter? Not being on USA makes it hard 4me to know the measures.
12oz is 340 grams of chocolate chips and one stick of butter is 113 grams :)
This was 1 of the exactly same recipe that my grandma was so knowned for being a home maker and my family didn’t remember but me and my mom did
Fudge is way too soft! Possibly the marshmallows? I don’t know what 12-15 large marshmallows means. I used 14. Also it says “large” marshmallows. There are 3 sizes, mini, regular and large Correct? I used the large and would change it to regular so it doesn’t take as long to melt. Maybe about 24 of them? Wish there was a way to fix this fudge as it is not good enough to take to a gathering.
You may have used the campfire style marshmallows that are extra large? These regular size / large marshmallows are the ones I use.
Good point Chris. Thank you for the suggestions.
It’s 2/3 cup evaporated milk. Not sure why it isn’t showing in your browser.
Are you able to use sweet condense milk and leave out the marshmallows if you do not have evaporated milk? I am going to try it tonight.
No Amber, I use the ingredients directly as my mom says, no substitutions.
It’s 2/3 cup evaporated milk. Not sure why it isn’t showing in your browser.
It’s only showing as a square for me too. Glad to see the clarification here in the comments!
quiero la traduccion en castellano.Gracias
I have used mini marshmallows in other things and the variation is that 4 mini marshmallows equal 1 large one.
Thank you!
It’s not 4 miniature marshmallows to one regular size! It’s 15 tiny ones to a regular marshmallow. Even the Kraft website agrees. Just made her fudge and had to count out 225 minis and the fudge was perfect
Wow such a yummy chocolate fudge..Going to try it today only and As i’m new in your blog and i find lot’s of yummy recipe and i need to try all dish..
Easy fude recipe
It’s my third year of making this recipe and it is hands-down the best of the best. Enjoy the holidays! xx
This is my same exact recipe! I’ve been making it for years, only mine is called See’s Fudge. I have played with it and given different variations away for gifts. My favorite variation, and the one I use most often, is to sub a small amount of the Ghiradelli’s (I like the 60% dark) semisweet with Ghiradelli’s Milk Chocolate and then also add 1/2 C. Dried Cranberries and use chopped almonds for the nuts. The combination of chocolates really makes a nice texture and flavor.
Everthing looks sooo good. Whats in the 9×13 pyrex dish?
It is like a 9 x 13 cake pan!
This I need to make soon.
This was the best fudge ever and so easy my 2 year old helped. FYI added salted peanuts and was super yummy. :-)
What a wonderful spread! everything looks delish and your Mom’s fudge sounds so rich, perfect for Christmas treats swapping.
Thanks for sharing, just linked to it in my 100 chocolate recipes round-up
Sounds like a tasty recipe, Do you If I could exchange the chocolate chips
for peanut butter? I want to make a peanut butter fudge with the evaportaed milk and marshmellows!
I asked my mom and we both wonder if the peanut butter would set up enough, would there be enough fat as a binder? Give it a try, I’d live to hear if it works. Maybe use only 13 marshmallows.
Hi Kayla, Heidi and I discussed the peanut butter today, wish I had a better answer for you but I’m not a candy maker, my fudge is the only candy I make. I think you should go for it, you never know until you try, let us know, I could have a new favorite candy recipe.
First, the fudge looks delish! And I LOVE fudge.
Second, you should be so proud of this accomplishment. The magazine is beautiful, print worth even (is that in the future plans???). How awesome to have such a great response too!
I’m planning on getting a version ready for on demand printing ASAP!
Hey Heidi, your The Best Homemade Fudge is a Recipe Guessing Game on Knapkins. Think your friends can win? http://www.knapkins.com/guess_games/1073?source=blog
Heidi!!!!! Can I just tell you how flippin’ fantastic this all is! So so proud of you girl~ way to take this project by the horns, and make it something absolutely amazing. That yam souffle is a Nic favorite~ he requests it for Thanksgiving every year. And thanks for the fudge recipe! I was just thinking it was time for a new fudge~ perfect! If it comes from Miss P it has to be yummy:) Holiday loves to you and yours! ~xo
Xoxo to all of you Sherice. Love and miss you guys!
Made this last night, it is really great. My only wish is that it hardened up a bit more — it can’t seem to sit out of the fridge for long without going sticky and gooey in your hands. Nonetheless, it’s going to be our teacher gift treat this year as it is mighty tasty. — Also, the magazine is great. I stumbled upon it, and thus then your blog, via issuu and was mesmerized. So many good recipes. What a great concept. Kudos!
Hi Pellie, the fudge is best if kept refrigerated until ready to devour. Thanks for the feedback.
Try it with black walnuts. That’s all I ever make with and it goes fast.
I’m thoroughly enjoying the fudge now & friends and colleagues have very much enjoyed the batch I’ve made the past few days ;-)
I’m making two more batches tonight :)
How much is 1 square of butter? 1 tbs, 2? Looks like fun to make and eat.
Same question – how much is a “square” of butter?
I’m glad that I wasn’t the only one who was wondering that! I’m thinking it means 2Tb? I’ve never made fudge before, but thinking of trying some out!
Hi Tina, the square refers to a cube of butter, so 8 tablespoons. Make sure its room temp so it melts easily. And ennnnjoy!
One square is the same as one stick of butter = 8 tablespoons = 1/2 cup. It’s mom-speak :)
Sandy, its one cube of butter or 8 tablespoons. And they are divine to eat and easy to make. The secret is to beat the mixture really well with a wooden spoon once you’ve combined the hot and room temp ingredients. Makes the fudge glossy.
We always called it a cube of butter, too. You are the only person outside my family who I’ve heard refer to butter as coming in cubes! Yes, it was Mom-speak in my family, too!
Love it Wendy! We are connected!
Lovely post!! You are talented beyond words my friend! I’m excited for more Foodie Crush in the future and more fun parties to celebrate!
Yes, parties in your space! It is seriously gorgeous with the reclaimed wood and exposed brick. Love it.
So happy for you Heidi! Job well done!
Thank you Lauren, so glad you were a part of it. When are we going to celebrate?
I haven’t had a chance to check out the magazine yet, but I can’t wait! I love your blog, and I’m sure I will love the magazine just as much!
thank you for the compliment, and for commenting. So glad you like the blog.
All that food at the swap looks fabulous! I am planning on making a few batches of fudge for Christmas and New Years and this looks like the perfect addition to include. Look forward to trying this.
Yes, get your fudge in before the diets begin. Brown Eyed Baker had a yummy eggnog fudge post today too. http://www.browneyedbaker.com/2011/12/14/eggnog-fudge-recipe/
Yay for the ipad version- I want to lay in bed and look at the mag! P’s fudge sounds amazing too!!
Thank you MP!! XO
I have to say it again the magazine was fabulous!! Just fabulous and you should be so proud. Reading your post about a big event coming up – yeah i am delivering my first in 8 weeks, hopefully it will be smooth. Also this year i have decided to do fudge for gift giveaways and have been trying all these fudge recipe in the last few weeks – but this one looks fabulous and i will have to try it out – might be the winner :)
Oh my! Just 8 weeks! And I owe you an email, I better not wait. Would love to hear which fudge recipes you liked best.
I made the reciep the first time just like its states didnt turn out but second time cook all ingredients together on med high heat and turn out perfect.
Love the photos for our brunch! And your Mom’s fudge was fantastic!
Thank you lovely
So fun that it’s your mom’s great recipe. Your pictures are fabulous as usual! Just a great way to spend an afternoon. Thanks!
Isn’t amazing what a great group of bloggers there are in Utah? Love spending time with you all.
I remember the fudge my mother made, along with Divinity, for the holidays. Your gathering looks amazing (the women and the food)! Wish I was near to join in. Happy Holidays to all the bakers who carry on traditions. XOXO
Divinity! I haven’t made that since about 9th grade, I may have to give it another try. Onward to your site to see if its there.
I love fudge and I always need a good fudge recipe during the holidays. Thanks for sharing this. And CONGRATULATIONS on the launch of Foodie Crush magazine! What a great concept!
Doesn’t fudge just scream holidays? Thanks so much for the nice words about the mag. XO
I had a bit of a fudge making fail recently, and it was the first time I had tried to make fudge. This recipe looks a lot easier than the one I tried…when I give fudge another go, I know what recipe I’m using!
The magazine looks fantastic! I loved reading little blurbs from other bloggers, and the cookies were to die for. Congrats!
It seems that everyone had had a fudge fail at least once in their life! I’m going to give this recipe a try myself! Wish me luck! Thank your mother for sharing it with all of us!
You can be so proud and what better way to celebrate than with this fudge: it looks so good!
Killer fudge photos, Heidi! Looks like you had a fun party, I love hanging out with bloggers in real life!
Wow, what an amazing spread of treats and a great event! I would have loved to sample a bit of everything and meet with such fabulous ladies.
Your fudge looks awesome and I’ve been on a huge fudge making kick myself. Anything that I can no-bake is a bonus!
And what you have done with the magazine, again, is beyond.words.amazing.
CONGRATS, Heidi!!
And we would have LOVED to have had you. But sitting on the beach in Aruba certainly can’t be that bad either. THX about the mag. XOXO
I love fudge, especially with nuts! I could easily put down the entire pan!
We use pecans, because walnuts give us cancher (sp?) sores. But feel free to sub with any hearty nut.
What a fun day and for such a great cause!! And your mom’s fudge is out of this world! I know, I tasted it:)
My mom would be pleased with the compliment. Mom, are you out there?
So glad you liked it! Happy Holidays.
Hi Heidi, we loved the taste, but ours didn’t set after putting in fridge overnight, , I cook slices regularly but I usually bake them, where do you think I went wrong
This is my mom’s recipe too! We always boil the mixture for 5 minutes after the marshmallows melt (a rolling boil). This will set the fudge. We pour directly into parchment lined small tins from Hobby Lobby for Christmas treats for friends. We never refrigerate. Hope this helps!
My moms recipe uses 3/4 (half can) evaporated milk
1 C chocolate chips