Never Fail Fudge



  • 2 1/2 cups sugar
  • 1/4 cup (1/8 lb) butter or margarine
  • 1 small can (5 oz. ) evaporated milk
  • 1 jar (7 1/2 oz) Marshmallow Fluff
  • 3/4 tsp. salt
  • 3/4 tsp vanilla
  • 1 large (12 oz.) package semi-sweet chocolate pieces

1 cup walnuts or peanuts



10 minutes, never fails in the microwave.

1 c. sugar
1/2 c. light corn syrup
1 c. raw peanuts
1/8 tsp. salt
1 tbsp. butter
1 tsp. vanilla
1 tsp. baking soda
Combine first 4 ingredients in 2-quart microwave mixing bowl. Microwave on HIGH for 8 minutes, stirring after 4 minutes. Add butter. Microwave on HIGH 2 minutes. Brittle should not get too brown. Stir in vanilla and soda until light and foamy.Spread on buttered baking sheet as thinly as possible. Cool. Break into pieces.

Reduced Fat Chocolate Fudge

3 cups semi-sweet chocolate chips

1 (14 oz.) can Eagle Brand fat-free sweetened condensed milk (not evaporate milk)

Dash of salt

1 1⁄2 tsp. vanilla extract


In heavy saucepan, over low heat melt chocolate chips with Eagle Brand and salt. Remove from heat, stir in vanilla. Spreads evenly into waxpaper-lined 8 or 9 inch square pan.

Chill 2 hours or until firm. Turn fudge onto cutting board; peel off paper and cut into squares. Store lfetovers covered in refrigerator.

Buttermilk Fudge

1 cup buttermilk

1 tsp. baking soda

2 cup sugar

1⁄2 cup butter

1⁄2 tsp. vanilla


Place in kettle buttermilk and baking soda and let set for 3 minutes. Add sugar and butter and cook to a softball stage, stirring. Cool and beat until cream. Stir in vanilla and nuts. Turn into butter pan.

Directions from Connie:

1 cup buttermilk and 1 t. baking soda (Place in kettle and let set three minutes.)2 c. sugar and 1/2 c. butter (add, and cook to sofball stage. stirring. Cool and beat until creamy.1/2 t, vanilla and 1 c. nuts. (Stir in. Turn into buttered pan.

Fantasy Fudge

Recipe by

Connie Richardson

3 cups sugar

3⁄4 c. (1 1⁄2 sticks butter or margarine

1 small can (5.oz) evaporated milk (about 2⁄3 cup)

1 1⁄2 pkg. (12 squares) BAKER”S Semi-sweet baking chocolate, chopped

1 Jar (7 oz.)  JET-PUFFED Marshmallow Creame

1 cup chopped walnut

1 tsp. vanilla


Heat sugar, butter and evaporated milk to full rolling boil in 3 quart heavy saucepan on medium heat, stirring constantly. Boil on medium heat until candy thermometer reaches 234, stirring constanlty to prevent schorhing, about 4 minutes. Remove from heat.

Stir in chocolate and marshmallow cream until melted; stir in vanilla and walnuts.

Spread immediately in foil-lined 9-inch square pan. Cool at room temperature at least 4 hours; cut into 81 (1 inch) squares.

Store in airtight container.

Makes 3 lbs, or 40 servings, 2 squared each