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Million Dollar Fudge

Million Dollar Fudge

BETHJ1

BETHJ1

I have had this recipe for years; it makes an especially creamy fudge. Store in a tin box.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 48 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 206 kcal
  • 10%
  • Fat:
  • 8.9 g
  • 14%
  • Carbs:
  • 32.8g
  • 11%
  • Protein:
  • 2.1 g
  • 4%
  • Cholesterol:
  • 4 mg
  • 1%
  • Sodium:
  • 26 mg
  • 1%

Based on a 2,000 calorie diet

Directions

  1. Butter two 9x9 inch baking pans and set aside.
  2. Place chocolate chips, German chocolate, marshmallow creme, and nuts into a large mixing bowl. Set aside.
  3. In a 4 quart saucepan, combine sugar, salt, butter, and evaporated milk. Stir over low heat until the sugar dissolves. Bring to a boil, and cook for 6 minutes.
  4. Pour boiling syrup over ingredients in bowl, beat until all chocolate is melted. Pour into prepared pans. Let stand a few hours before cutting.
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Reviews

Missy
124

Missy

12/21/2009

I made this fudge last year and then again this year. It is really good, and even my stepdad who has eaten old fashioned homemade fudge loves it. I noticed that some people have had trouble with it not setting up. I have never had that problem with any of the 4 batches I have made. You have to make sure you dissolve the sugar over low head BEFORE you begin to boil it for 6 min. The dissolving stage may take some time, I think it took me about 20 min today. Use your finger to touch some of the mixture on a spoon to test for grainyness. If you feel grains, continue stirring to dissolve. Also, someone said you need 12tablespoons of butter, that is not true at all. I would think adding more butter would make it take longer to set up. It takes about 2.5-3 hours to set up. I put it in the refrigerator to set up, then it stays hard at room temperature. Also, a hint for measuring the 2 cups of marshmallow creme, just use a 7oz jar. It's about 2 cups. That will save you from the sticky mess. Hope this helps a little for those who had poor luck with this recipe.

JJCCPINK
121

JJCCPINK

12/16/2007

Awesome! I used a candy themometer and let it reach soft ball before removing from heat; which took just over eight minutes after starting to bubble lightly. Any temp less than soft ball stage, will result in a mushier end result. Also, never scrape the sides of the pot or it will have grainy chunks in the fudge. Also, I put in a 11x13 pan and it was just the right size!

LORITA58
75

LORITA58

12/22/2003

quick, easy, and was gobble up in a flash. So much easier than the boiling w/candy thermometer, watching for soft ball stage, cooling and beating in vanilla and butter. The kids (young and old) just love it!

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