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THIS IS ONE OF OUR FAMILY
FAVORITES FOR THE HOLIDAYS!
Our family still uses the recipe my mother pulled from a marshmallow creme jar before 1983! That's how long we have loved this recipe, and I hope you enjoy it too!
3 cups sugar
3/4 cup Parkay margarine (yes, we always use Parkay)
2/3 cup evaporated milk (5 1/3 fl oz can)
1 12 oz pkg. of semi-sweet chocolate pieces
1 7 oz jar marshmallow creme
1 cup chopped nuts (we use pecans)
1 teaspoon vanilla
Combine sugar, margarine, and milk in heavy 2 1/2 quart saucepan; bring to full rolling boil, stirring constantly. Continue boiling 5 minutes over medium heat or until candy thermometer reaches 234 degrees, stirring constantly to prevent scorching. Remove from heat; stir in chocolate pieces until melted. Add marshmallow creme, nuts, and vanilla; beat until well blended. Pour into greased 13 X 9 inch pan. Cool at room temperature; cut into squares.
We've never used a candy thermometer with this recipe and just start a timer for 5 minutes when it reaches the full rolling boil. If you feel more comfortable using a thermometer, then please do. It makes perfect fudge every time, and it is super easy. We've tried several recipes and always come back to this one.
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