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Never-Fail Fudge

Never-Fail Fudge I


  • 3 cups sugar
  • 2/3 cup evaporated milk
  • 1 jar marshmallow creme
  • 1/4 lb. butter or margarine
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  • 1 package semisweet chocolate chips
  • 1 cup chopped nuts, (opt.)


Melt butter in heavy 2 qt. saucepan; stir in milk and sugar. Bring to a full rolling boil, stirring constantly. Continue boiling over medium heat, stirring constantly, until mixture reaches the medium soft ball stage (238 degrees F on candy thermometer). Maintain 238 degrees F, boiling for a minimum of 5 minutes, stirring constantly. Remove from heat and stir in chocolate chips until melted. Add marshmallow creme and nuts, stirring well until blended. Pour into greased 9x13 inch pan. Cool at room temperature. Cut into squares.

By Robin from Washington, IA

Never-Fail Fudge II

  • 4 cups white sugar
  • 1/4 lb. butter
  • 1 can evaporated milk

Measure into a heavy saucepan (or this will burn); stir and cook a long time until it comes to a soft ball. Remove from heat and set on a rack. Add the following:

  • 12 oz. Hershey's milk chocolate chips
  • 1 pt. marshmallow creme or as many marshmallows as you desire

Stir while the chips and marshmallows melt. Add:

  • 1 cup nuts
  • 1/2 tsp. black walnut flavoring
  • 1 tsp. vanilla

Pour into buttered pan, 9x13 inches or slightly larger.

By Robin from Washington, IA

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November 15, 20060 found this helpful

What size jar of marshmellow creme?The big or small one?

ReplyWas this helpful?Helpful? Yes
December 13, 20070 found this helpful

Was trying to figure up the amount of fudge the first recipe would yield....would it be about 4 lbs?

ReplyWas this helpful?Helpful? Yes

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