by RetroRuth | Dec 24, 2014 | , Candy, Christmas, Desserts, Holiday, The BEST | 8 comments
This week we are posting a recipe that we know is an old favorite!
This is Never-Fail Fudge!
AuthorRetroRuth
From Farm Journal Country Cookbook, 1959
Tested Recipe!
⅓ cup butter
4 ½ cups sugar
14.50 oz evaporated milk
1 cup marshmallow fluff
13 oz sweet chocolateLike Hershey's chocolate chips!
24 oz semi-sweet chocolate chips
2 tsp vanilla
2 cups walnutscoarsely chopped
1
Combine butter, sugar, and milk. Boil 5½ mins. Remove from heat and add remaining ingredients, except nuts. Beat until well-mixed. Add nuts.
2
Spoon into buttered pan. Cool until firm, then cut.
Yield: 5 pounds
CategoryCandy, Christmas, Desserts, Cooking MethodBoil, StovetopTags#butter, #evaporatedmilk, #hershey\'schocolate, #marshmallowfluff, #semi-sweetchocolatechips, #sugar, #vanilla, #walnuts
Ingredients
⅓ cup butter
4 ½ cups sugar
14.50 oz evaporated milk
1 cup marshmallow fluff
13 oz sweet chocolateLike Hershey's chocolate chips!
24 oz semi-sweet chocolate chips
2 tsp vanilla
2 cups walnutscoarsely chopped
Directions
1
Combine butter, sugar, and milk. Boil 5½ mins. Remove from heat and add remaining ingredients, except nuts. Beat until well-mixed. Add nuts.
2
Spoon into buttered pan. Cool until firm, then cut.
Yield: 5 pounds
Never-Fail Fudge
IngredientsDirections
This recipe is a variation on the typical marshmallow/marshmallow fluff fudge recipe that most housewives had in their recipe box. Kraft’s “Fantasy Fudge” is probably the most well-known marshmallow fudge recipe.
What’s different about this recipe is that it uses less sugar and milk chocolate (or sweet baking chocolate) instead of just the regular semi-sweet chocolate. I originally hadn’t planned to make any fudge that required boiling (this needs a 5 1/2 minute boil), but since you don’t have to monitor temperature OR beat this when it is done, I figured this would still be considered a quick and easy fudge recipe.
Here’s the mixture after boiling. It smelled awesome!
This recipe makes a HUGE amount of fudge. Five pounds! So make sure you use a big pan for cooling!
So, so yummy.
As an added bonus, I was able to cut this up and have enough for all the neighbors to have a substantial holidayplate without having to make extra cookies for filler. Easy!
“How is it?”
“This is good. This actually tastes like fudge and not like frosting.”
“Finally.”
The Verdict: It’s Fudge! Delicious Fudge!
From The Tasting Notes –
Most “fudge-like” flavor of any of the recipes so far with a good, creamy texture. A sweet and simple fudge, though Tom didn’t care for the walnuts. I liked them, but they aren’t necessary. Leave them out if you aren’t a big nut fan!
Teddion December 24, 2014 at 11:55 am
Loved seeing this recipe. It took me back to my mom’s kitchen at Christmas. It is the perfect fudge recipe and I’m glad you reminded me.
Maggieon December 24, 2014 at 2:58 pm
This kinda resembles my grandmother’s recipe, although I think hers is kinda tweaked from whatever recipe it was originally based off of.
D’you have problems with fudge not setting up if it’s wet/humid?
RetroRuthon December 24, 2014 at 7:25 pm
Hi Maggie! It’s pretty likely your grandmother’s was similar, there are LOTS of versions of this fudge, and all of them are good!
The great thing about this fudge is that the marshmallow acts as a stabilizer, so it always sets no matter what the weather. 🙂
dkzodyon December 28, 2014 at 8:24 pm
All these fudge posts reminded me that no one gave me fudge this year. I am so disappointed.
RetroRuthon December 31, 2014 at 8:48 pm
You should make some!! 5 pounds of candy will cheer you right up! 🙂
Maggieon January 7, 2015 at 7:07 pm
Hmm. Mine doesn’t set up if it’s too wet or humid, possibly because instead of marshmallow creme, the recipe calls for whole marshmallows that you melt.
Alas, I haven’t made it this year. I’m honestly a little scared; I still have battle scars from the last batch.
Bettyon December 13, 2016 at 8:51 pm
I was absolutely thrilled to see this recipe. I had that cookbook, but now cannot find it! Woe is me… my family always loved this fudge, but remember using only 12 oz. semi-sweet choc. chips.. but maybe you doubled that amount to make yours doubly good!!
I did use that amount of milk chocolate and in fact all the amounts of ingredients & cooking instructions you have seem exactly as I made it & I thank you for putting it out there for
“old-forgetfuls” like me.Reneeon November 29, 2017 at 9:59 am
MEMORIES! This exact recipe has been in my family since I was a child, born 1963. My aunt started making this every Christmas for the whole family way back when. A yummy Christmas tradition! One year while her brother was serving in Vietnam she sent him a batch for Christmas. Keep in mind at Christmas it’s very hot there. He wrote back to say he got it and so did almost every guy in his barracks receive fudge and goodies from loved ones. He went on to say his fudge was the only fudge in his barracks that didn’t require a spoon to eat it. Thus we eventually gave this yummy treat the name “Vietnam” fudge as it made it’s way across the sea intact. My aunt died in 2007. I made her fudge two years after she died, it came out perfect. Since then I lost the recipe but thanks to stumbling upon your blog I have it again and will make it for Christmas 2017! Making it again will take me back to all those wonderful Christmas memories of her making this time-honored recipe. Just reading your blog and the recipe brought back a lot of fond memories. This is a TEN star recipe! :o) Thanks so much…..
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