I LOVE this recipe!!!!! It is DELICIOUS!!! Although I did mess it up at first and didn’t follow EXACT directions, but it’s GOOD that I didn’t. I live in Southern California, and I am not sure if the warm weather effects the density of the fudge? But I just used 3 Hershey bars, and didn’t read right the ounce size of the bars…and the recipe turned out awesome! When I used the ounces called for in the recipe with the 2 large bars, and 1 regular sized bar…the fudge comes out waaayyy to soft and sticky. When I use just 3 REGULAR sized Hershey bars – it comes out with perfect texture to cut and package. Also I used Ghirardelli Milk chocolate chips instead of semi-sweet chocolate chips, and blended almonds in the blender…and it is milkalicious! Try the recipe again using these tips and see if that helps if you live in a warmer area, in lower altitude? 😀
Make not that the pint of marshmallow cream is by volume, not by weight. A 16oz (by weight) jar of marshmallow is about 40 liquid ounces. I’ve made that mistake and while it still tastes great, it’s not the right texture.
This is a family favorite! My grandmother made it and now it has been past down to the next generation. She used 12 oz of semi-sweet chocolate chips and a one pound Hershey bar. It is the best fudge. You have to boil the sugar mixture or the fudge will turn out grainy. It is a big hit at Christmas. Everyone loves it!! It freezes well too.
I’ve been looking for this recipe in different website and THIS ONE is it! BTW – it’s also called “Mamie’s Million Dollar Fudge” because that’s what President Eisenhower called it – now that’s totally sweet!!!
This recipe has been around at least since the 1950’s. It was originally called “Million Dollar Fudge” and called for 5 Hershey Milk Chocolate bars (the old 5 cent bars). Since the Eisenhower’s owned a home in mid-Pennsylvania near Hershey, PA, I’m sure it’s the same recipe. My mother’s old recipe is exactly 1/2 the amount of these same ingredients and is made in an 8 X 8 inch pan. It’s absolutely foolproof. It’s perfect everytime and wonderfully delicious.
Ingredients:
3 (12 oz bags) semi-sweet chocolate chips
2 (7 oz.) jars marshmallow creme
4 1/2 cups sugar
1 (12 oz.) can evaporated milk
1-1 1/2 cups chopped pecans (optional)
Directions:
Lay a long row of waxed paper on the counter for when fudge is spooned out of the pan.
In a mixing bowl of an electric stand mixer using the paddle attachment, add the semi-sweet chocolate chips and marshmallow whip; set aside. (My Mother added her ingredients to a large mixing bowl)
In a heavy large saucepan, add sugar, milk; bring to boil. Boil for 6 minutes, stirring constantly.
Take off heat and pour mixture over the semi-sweet chips and marshmallow whip; beating on medium speed until mixture is creamy and smooth. (My Mother mixed her’s by hand) Be sure not to over beat. Add pecans and fold in.
The mixture will set up as it cools. Using a small ice cream scoop, scoop fudge and lay on prepared waxed paper or you can use two tablespoons; scoop with one and push the fudge out with the other one. Continue until all the fudge has been scooped out of the pan.
Cool completely before moving them to a container.
Cook’s Note: The fudge can be poured out in a butter sheet pan if you are not able to scoop all the fudge before it hardens. Sometimes I do this if I am making it by myself.
source: nutridlicious.com
