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.
|Guest FoodieNovember 25, 2014 REVIEW:
Ive made this fudge recipe for over 30 years. I lost it. Found it again online.
I remember that I always used three 6 oz bags of Choc. chips. The new recipe called for three 12 oz. bags. I was very dissappointed having added the 12 oz bags. It came out thick and grainy. I will go back to the three 6 oz bags. Very creamy. Yum
AppyDecember 20, 2012 REVIEW:
Been making this since the 50âs 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.
April in ArkansasDecember 13, 2012 REVIEW:
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.
FUDGEMAVENJanuary 7, 2012 REVIEW:
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.
sbrinson78December 8, 2011 REVIEW:
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!
LindaSeptember 6, 2011 REVIEW:
Love this recipe! My grandmother found this recipe in the Sunday paper in 1960 and passed it down through the family. After my last move, I found I had lost this recipe and was delighted to find it here!!! Have used the chocolate and butterscotch chips and liked both. Have also found that peanutbutter chips work well. Give it a try!
December 22, 2010
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.
December 21, 2010
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.
TaraDecember 18, 2010 REVIEW:
This was the fudge I and my son have grown up with. I was very disappointed to find I'd lost it but through the wonders of the internet, it has returned to us!
If you have a candy thermometer - as I recall, boiling it to a soft ball stage will make this perfect every time.
December 16, 2010
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 ;)
December 16, 2010
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!
Guest FoodieDecember 9, 2010 REVIEW:
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!
ChristopherNovember 27, 2010 REVIEW:
I have a milk intolerance. I substituted coconut milk in place of the evaporated milk. I used chopped pecans spread on the bottom of the pan before pouring the fudge on top.
It turned out fantastic!
Cooking challengedDecember 21, 2009 REVIEW:
I LOVE this recipe. There are so many variations you can do. I like to add a layer of Skor or caramel chips to the middle. It's also delicious with mint or caramel chips instead of chocolate. Orange or peppermint extract is wonderful too. I could go on. Have fun with it!
Guest FoodieDecember 16, 2009 REVIEW:
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.
Guest FoodieNovember 29, 2008 REVIEW:
I have been making this fudge since I was a teenager (about 30 years ago) and my recipe calls for three 6 ounce bags of chips. If you like it with more chocolate, that would probably be OK. I have also used white and butterscotch chips - they are good.
Football MomAugust 23, 2008 REVIEW:
I can NOT believe it!!!! This was so easy to make. It is the closest thing I have ever found to my grandmothers fudge. I have tried several fudge recipes and they were okay but this one is by far the best!!! It's going to be part of many memories that my kids will have of us doing special things together.
Thank You!!! Thank You!!! Thank You!!!
September 11, 2007
regarding the 'never fail 5 min. fudge' recipe...i too have made this recipe many times, years ago.
i made it again today, but i decided to take mark's advice and boil it less than '5-min.'
well, so far it is still very good tasting, looks great, but is soft as icing.
i think i will (because i now must make it again) boil the next batch for the prescribed '5-minutes' as i'm sure, years ago as a new cook, i would have followed the recipe faithfully....
Guest FoodieJune 5, 2007 REVIEW:
I made this fudge for my wife... She like nuts so I added them..she said it was de-lish. Gr8 recipe......mike H.
Guest FoodieMay 15, 2007 REVIEW:
May 14, 2007
May 14, 2007
yes this is a great recipe!! my boy friend made this at Christmas. I told him nuts would be good too but he had none :-(
Guest FoodieDecember 26, 2006 REVIEW:
Really great-tasting, easy fudge recipe!!
skeezaroonieDecember 24, 2006 REVIEW:
I have been making this recipe since I was about 10 years old (that's a REALLY long time, too!) - incredible how easy it is, and sooo tasty! A couple of notes: I never cook the fudge as long as called for. About two minutes from a good boil is plenty - it takes a little longer for it to firm up but it will stay much softer and creamier than when cooked for the stated time. Also, I have started adding a tablespoon of butter to mine which makes it smoother and creamier. - Mark -
3rdGenerationDecember 1, 2006 REVIEW:
My gram used to make "a half batch" for small dinner parties. 4tbls of butter, 1 cup chopped walnuts, 1 SMALL pkg Chocolate chips, 1 tsp vanilla, 2 cups Sugar, 2/3 cup evaporated milk, 10 large Marshmallows. Bring all ingredients to a boil. Boil EXACTLY 6 minutes and pour into an 8x8 pan. Refrigerate for 1 hour before cutting.
Hint: I line the pan with wax paper so fudge pops right out.
April 18, 2006
I HOPE SOME ONE CAN HELP ME, I MADE SEE'S FUDGE AND IT WAS VERY GOOD, HOWEVER, WHEN I TOOK IT OUT OF THE FRIDG. IT GOT SOFT, DID I DO SOMETHING WRONG? I DID JUST WHAT IT SAID. PLEASE, I NEED HELP
January 14, 2006
I HAVE TRIED THE SEE'S FUDGE RECIPE AND IT WAS VERY GOOD, HOWEVER, I USED 3-12OZ BAGS OF CHOC CHIPS AND TODAY SOME ONE ASKED ME FOR THE RECIPE, THEY LOVED IT,AND SO DID EVERYONE ELSE.IT IS WORTH MAKING THE FUDGE
January 8, 2006
THANK YOU FOR THE INFO FOR THE SEE'S FUDGE, I WILL TRY THE 3 STANDARD SIZE BAGS OF CHOC. CHIP AND WILL LET YOU KNOW HOW IT CAME OUT CAN'T WAIT YUM YUM
January 7, 2006
How can this recipe have been rated 5 stars when the instructions are incomplete?
3 packages of choc chips -- what does that mean? does ANY size bag work?
January 7, 2006
A standard size bag of chocolate chips is 12 ounces. If a recipe doesn't specify a size it's usually safest to assume the standard size (also usually the size that has the most varieties in the store and that other brands also have that size in).
January 6, 2006
I WANT TO MAKE SEE'S FUDGE, IT CALLS FOR 3 PKGS OF CHOCOLATE CHIPS,I WOULD LIKE TO KNOW WHAT SIZE PKG DO I USE CAN ANY BODY HELP ME?
THANK YOU DORIS