the fudge - again ~

I posted this recipe way back in '09 ... but the season is once again upon us :)

I am picky when it comes to fudge.  I don't like a fudge that is over cooked or grainy in texture.  I've been researching and trying out fudge recipes and I think I have finally come up with "THE FUDGE" recipe that I've been hoping for.

In researching, I read an article about fudge and why it can be grainy in texture.  One being overcooked and the other; which really makes sense, is the use of small miniature marshmallows versus using large marshmallows that are quartered or the marshmallow creme.  Miniature marshmallows  have a coating of cornstarch on them so they don't stick together.  Well all that extra cornstarch can be just enough to ruin a batch of fudge.

Here's the recipe and I came up with ... and love!
  This really is a good creamy fudge and it's super easy to make ~ just don't make it too far ahead of Christmas or I guarantee you'll be making another batch :) AND a little word of advice ... if you do make it ahead ... find a good hiding place for it, because if your family is like mine ... they'll act like bloodhounds and sniff it out and it will disappear. 

makes 36 pieces


2 cups white sugar
1 cup milk
1 teaspoon vanilla emulsion or extract
1 cup butter 
25 large marshmallows, quartered
2 cups milk chocolate chips
2 cups semi-sweet chocolate chips
2 (1 ounce) squares unsweetened bakers chocolate
1 cup chopped walnuts or pecans (optional)


1.  Grease 1 - 9x13 cake pan.  Set aside.

2.  Combine sugar, milk, vanilla and butter in large, heavy saucepan.  Bring to a boil, stirring occasionally.  Boil for 2 minutes.

3.  Remove from heat and add marshmallows, semi-sweet chocolate chips, milk chocolate chips and unsweetened chocolate.  Stir until all the chocolate and marshmallows are melted and smooth.    Mix well.  Add nuts if wanted.

4.  Pour into prepared pan.  Let the fudge sit at least 24 hours to set up ~ before cutting into squares. (that's the hard part of this recipe) Refrigerate for easier cutting.

Until next time ...
So it goes in my neck of the woods.



  1. Oh, Lord... I felt my butt getting bigger, just reading about fudge!

  2. Me and Ms A. up there don't want the danged recipe. Sherry made that the first time she read you blog and WE ET it all! Of course it was good, of course we loved it. Of course yesterday Sherry said I think I will make Mel's fudge again. I reminded her it was me 'n you babe, the kids ain't here and we will eat it all again.

    Not sure if she is discouraged yet.

    Love you, now git out and check the traps agin.

    hahahahahahahah Love from down here.

    Sherry & jack

  3. Sounds good, Mel...too good! I'm sure longing for a piece of candy - but my warden (Frances) don't allow no candy round here! ☻

  4. I was desperate for fudge tonight so I caved in and bought some from a local bakery. It's peanut butter, so we'll see how good it is. In the meantime, I'm copying this recipe of yours. I'm allowed, right? And I will make a batch a little closer to the holidays. It sounds delicious. Can't wait to try it.

  5. Sounds delicious!
    I love fudge, and divinity. Isn't this just the best time of year for delicious treats??!!

    Have a wonderful, fudge making week :)

  6. I just can't have delicious fudge around as I eat too much of it, so I settle for buying a piece or two that looks delicious in the Farmer's Market! My sister loved this kind of fudge and made it every Christmas. But in the country candy was a country specialty. People made divinity, fudge and pioche, which was a carmel fudge. My dad used to make honey candy with his younger daughters and they would have fun stretching it. A good cook has many ways to please her fans. Country all the way. But now I am trying to be content with a sliced beet supper I bought to Farmer's Market. And enjoy those vitamins! I boil them and then slice them with a slight t of butter on them.

  7. Fudge! Reminds of one of Dad's favorite lines "that's what insulin is for"
    'love & hugs from afar'