recipe at a glance
5 stars - 18 reviews
ready in: 30-60 minutes
serves/makes: 50 piecesrecipe id: 33010cook method: stovetop
3 packages chocolate chips
1 pint marshmallow cream
1/2 pound butter
2 tablespoons vanilla extract
2 cups walnuts, chopped
4 1/2 cups white sugar
1 can evaporated milk
Place in large bowl first five ingredients. Set aside.
Boil briskly for 9 minutes after coming to a boil, the sugar and evaporated milk. Stirring, add to the first mixture and mix well. Put in buttered shallow pan and refrigerate. Slice into squares and serve. It will freeze and keep for months.
256 calories, 13 grams fat, 36 grams carbohydrates, 3 grams protein per serving
. This recipe is low in sodium.
ratings & reviews
|Dec 20, 2012 Appy
Been making this since the 50â€™s when I was. Teenager. The "3 bags of chips" is written like that because at the time there was only one size bag - 6 oz. bigger sizes didn't show up until later.
Dec 13, 2012 April in Arkansas
Got this recipe from my Mom and been making it for years. We always used the big bags of semi sweet or milk chocolate chips, (24 oz pkgs). We used 2 (7 oz) jars of Marshmallow cream and we got the mixture boiling, stirring it constantly for 15 minutes. Then poured it over the chips and butter and quickly got it mixed up and into the buttered pans. Made 5 pounds and ALWAYS turned out. Never gritty, grainy or sugary.
Jan 7, 2012 FUDGEMAVEN
OK. I've made this twice in three weeks, following everyone's advise as I too never had trouble as a girl or teen making this until adulthood. This is the first time in decades this fudge has turned out close to store version. Cast iron way the answer there. The 18oz TOTAL of CHOC chips recommendation I feel is correct! I used 12 oz of dark and 6 of milk choc, measuring them with a dry 3/4 cup ingredient cup as the one of the pkgs had 10 oz in them. I used cast iron dutch oven, sprayed sides with Pam, read that somewhere else to prevent crystals forming, didn't stir the sides as they formed anyway, boiled exactly NINE minutes cuz I didn't have a candy thermometer. First batch MISTAKE was because I believe it did NOT reach soft ball stage at 9 min. boil, it was soft after 4hrs hours in fridge like very thick frosting. Freezing for 1 hr. helped. By time I got it to party it was embarrasingly soft again, back in their freezer it went, but it got eaten. NEXT time I had candy themometer, stopped cooking at 239 degrees split difference between 234 and 245 soft ball stage. Result, close to perfect. Hint of grainness, tho, so might back off next time to 235. Makes about 3lbs. I don't use walnuts, don't like bitter taste, use whole pecans now, never chopping them anymore for candy or cookies. Goodluck! Try anyway, its so worth it! 4+++ stars.
Dec 8, 2011 sbrinson78Member since: December 8, 2011
I received this recipe from my mother-in-law and the 3 bags of chocolate chips are definitely the smaller size. (total chocolate is 18 oz.) I also find that it's perfect if you cook it at a rolling boil for 7 minutes otherwise it can be sugary. Easy and delicious!
Dec 22, 2010 Lori
You want to make sure to add 3 small bags of chocolate chips. I just had to throw out the whole batch of fudge made with the 12 ounce bags because it wasn't sweet enough.
Dec 21, 2010 Guest Foodie
My grandma used this recipe except we cook it in a large cast iron skillet and the cooking time is 6 min and 45 sec. exactly. I also use 3 6oz pkgs of semi sweet Nestle chocolate chips.
Dec 16, 2010 Dana V
My Grtandmother made this fudge and passed the recipe to me. However, there are things you have to know- First, when it says boil while stirring 9 minutes, it MEANS exactly 9 minutes, at a full rolling boil.
Second, you can't do this fudge alone. The trick is to have someone help you quickly stir the liquid into the first 5 ingredients. My husband helps me, we use a super large metal bowl(it conducts heat best) he pours the hot boiled milk/sugar into the bowl, and I stir as he does it, then he joins in stirring after the liquid is in.
The mixture must be stirred quickly and poured into the glass pyxex dish-before it starts to harden.
Last, I made this with Splenda last year and it really turned out just fine- used same amount as sugar. Also if you put three tbls vanilla in by mistake, nothing changes ;)
Dec 16, 2010 Dana V
Yes, to echo another person's comment, I think the pan's today are not as sturdy as the revereware we grew up with and it does something to the cooking. Also, electric stoves SUCK for making candy I have found!
Dec 9, 2010 Guest Foodie
I gave this recipe a 5 because I too, grew up making this and not only was it easy, but 100% delicious and perfect every time. Fastforward 30 years... I must have cooked the sugar & evaporated milk too high and for too long. I did keep it at a brisk boil (med/low heat), like I did growing up, however, I think my pot was hotter than the Revereware I grew up on. I did also cook it for 9 minutes, as the recipe calls for, however, the sugar went to the hard ball stage. Result was grainy fudge that didn't mix up well. Threw it out and I am remaking it.... this is a great recipe, just watch the temp/cooking time of the sugar to avoid this result!
Dec 16, 2009 Guest Foodie
I've been making this for many years and its always perfect. The chips should be 12 oz packages. I usually sub 12 oz of dark Hersey bar for one of them. The milk should be a 12oz can of condensed like PET, and the pint of marshmellow creme is about 7-8 oz by weight, so the same weight in whole marshmellows can be subbed. The simmering of the sugar and milk is very important with lots of stirring. 6-8 minutes usally yields a soft ball stage of 234 on candy thermometer. I then lower the flame and add the butter, marshmellow, and chocolate one at a time till they melt...stirring constantly. Turn off the flame and add nuts and vanilla. Work fast because it will start to harden soon.
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