Fudge should be perfectly smooth, not grainy and should melt in your mouth with it’s rich creamy chocolate-ly goodness, this fudge does just that!
I’ve been making this fudge recipe for YEARS since I was a kid actually. My mother dubbed this the no-fail fudge recipe of the century.
3 c. sugar
3/4 c. oleo
2/3 c. evaporated milk
1 (7 oz) Marshmallow Cream
1 (12oz) pkg Chocolate chips
1 c. Walnuts– optional, chopped
1 tsp vanilla extract
In a medium saucepan combine margarine, evaporated milk and sugar over medium heat. (On my gas stove I set the burner to 5, no higher). Bring it to a rolling boil* and boil it for EXACTLY 5 minutes, stirring constantly.
Immediately remove from the heat and add the chocolate chips, the entire jar of
marshmallow Cream, stirring constantly until smooth and fully incorporated, add the vanilla extract and nuts.
Pour into a 9’x9″ buttered foil pan, makes 3 lbs
Set on a cooling rack and leave it alone until cool (at least 2 hours).
* Rolling Boil- if you’re not familiar with the term, this means that the contents of your pot continue to boil vigorously, bubbling considerably, even when stirring or adding additional ingredients.
* Oleo- old-fashioned word for Margarine or butter
See Also: Perfect Smooth Maple Walnut Fudge