Miss Anderson’s Fudge Recipe

Remarkable Fudge

recipe card imageThis is my favorite recipe for fudge. If properly blended, the fudge will be smooth and creamy.

4-cups white sugar
1-can (12 oz.) evaporated milk
1-cup butter (2 sticks)
12oz.pkg. semi-sweet chocolate chips
1-pint marshmallow creme
1-cup walnuts (optional)

Butter the sides of a heavy 3-quart saucepan (I use a 2 quart with success). In it combine sugar, evaporated milk, and butter. Cook over medium heat to softball stage (236 degrees F), stirring frequently with a spatula. I use a digital thermometer. Remove from heat and add the chocolate chips, marshmallow creme, vanilla, and nuts (if desired). Beat until chocolate is melted and well-blended. Pour into a greased pan (I prefer an 11 x 7 brownie pan). Score while warm and cut when firm (about 1 hour later). I’m able to cut about 60 narrow pieces from one batch.

digital thermometer

My digital thermometer makes a ding when the softball stage is reached.

Butter, evaporated milk, and sugar boil gently until the proper temperature is achieved. I stand over the range and keep stirring the mix with a rubber spatula to prevent scorching. You don’t want to see tiny flecks of burnt chocolate in the mix.

cooked fudge in the pan

I butter the pan and then line it with waxed paper. I also butter the waxed paper. I pour the fudge (marshmallow creme and chocolate must be thoroughly mixed) into the lined pan. In about 1 hour, the fudge can be removed by lifting up on the waxed paper and laying the fudge, top side up, onto a cutting board. The fudge should be easily scored and cut into bite-sized pieces.







Print Friendly, PDF & Email