18 reviews Guest: 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.
Guest: 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.
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!
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... read more
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 ... read more
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.
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.
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... read more
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.
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.
Guest: 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.
L... read more
Guest: 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!
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
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
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