Grandma Kathryn's Fudge
Prep time
Cook time
Total time
This rich and creamy fudge will hide the secret that it is also quick and easy to make!
Author: Adapted by Catherine Daugherty
Recipe type: Dessert, Candy
Serves: 96 1" squares
Ingredients
- 4½ cups white sugar
- 1 cup milk
- ¾ cup butter (1½ cubes)
- 16 ounces marshmallow creme
- 3 packages chocolate chips (usually about 11.5 to 12 ounces per package)
- Chopped nuts to taste (pecans or walnuts) Optional*
Instructions
- Grease with butter a 9" x 13" pan.
- In a large saucepan, mix sugar, milk and butter over medium heat. Boil for 6 minutes or until mixture reaches 234 degrees F. on a candy thermometer, stirring often. Remove from heat.
- Add 1 pint (16 ounces) marshmallow creme and all 3 packages of chocolate chips (abut 4½ cups) mixing well until all chips are dissolved and marshmallow creme is blended well.
- *Stir in chopped nuts if desired.
- Transfer fudge to the prepared pan and let cool before cutting into squares.
Notes
*Chopped nut are optional, use about 1 cup
* Original recipe directs sugar mixture to boil until 234 degrees F. This recipe says 6 minutes, this may or may not be enough time depending on your altititude.
** I would also add 1 teaspoon vanilla extract.
* Original recipe directs sugar mixture to boil until 234 degrees F. This recipe says 6 minutes, this may or may not be enough time depending on your altititude.
** I would also add 1 teaspoon vanilla extract.
Recipe by Pray Cook Blog at https://praycookblog.com/family-friends-heritage-food-pecan-puffs-peanut-clusters-fudge-scotch-a-roos/