3 sticks margarine or butter
6 cups sugar
1 13 oz can evaporated milk
2 12 oz pkg semi-sweet chocolate chips*
1 13 oz jar marshmallow creme
2 cups chopped nuts (optional)
2 tsp vanilla

Mix butter, sugar, and milk in heavy saucepan (4-5 qt). Bring to FULL boil over medium-high heat stirring constantly. HINT: if you use a good non-stick pan you don’t have to stir as much. Boil for 5 minutes or until candy thermometer reaches 234 degrees (soft ball stage).

Remove from heat and add chocolate chips, marshmallow creme, vanilla, and nuts. Stir until chips and marshmallow crème is melted. HINT: to make the mixing easier, put the chocolate and marshmallow creme in a double boiler over low heat while the butter, sugar and milk is cooking. This allows for easier and faster mixing.

Immediately pour into prepared pan. I use a nonstick jellyroll pan. Allow to cool before cutting.


*Substitute the same amount of Peanut Butter for the chocolate. I find that the Kroger store brand is the best for this.

Makes about 6 lbs of fudge.

BetK :wink:

This is a great recipe , It is a family favorite here :smiley:

I have made this fudge for 20 to 25 years and its the best! I have reworked the recipe to make about 12 lbs at one time.