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


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