Easy Fudge Background
So this was actually my mom’s special fudge recipe. The one she brought to all the family gatherings and potlucks. She got asked for her recipe all the time. Her mother taught her how to make it. And here’s the best part. It came off of a box.
Yeah, the truth was a hard blow to take for me too. This recipe is off the back of the Jet Puff marshmallow fluff jar. But, this was probably around the 1970s. So, they didn’t care about adding too much sugar, which if you read the recipe, is 3 cups worth! I doubt they are still adding that much sugar to fudge today, but they are wrong. Fudge isn’t about being healthy, and you probably shouldn’t make fudge if you are trying to be. Just my 2 cents. Either fully commit to the chocolate sin or don’t, ya know?
Also, you don’t need a candy thermometer for this which simplifies things. My mom uses one, but I did it without and it turned out great anyway. But let’s be real, you can’t screw up a dessert if there’s 3 cups of sugar in it.
The ingredients are pretty simple as well. 1 bag of chocolate chips (we use the whole bag so no waste), 1 jar of marshmallow fluff, butter, evaporated milk, sugar, vanilla extract, and chopped pecans. The pecans are optional too.
So, you probably have many of the ingredients already. Also, all the ingredients have long shelf lives. If you buy enough ingredients, you can make the fudge for a get together at the beginning of the month, and beginning of next month.
Chocolate Fudge With Pecans
- ¾ cup butter or margarine
- ⅔ cup evaporated milk
- 3 cups sugar
- 2 cups chocolate chips or 1 package
- 1 cup marshmallow fluff or 1 jar
- 1 cup pecans chopped
- 1 tsp vanilla extract
- Melt butter in a deep saucepan.
- Add milk and stir.
- Add sugar and stir to dissolve it. Do not stop stirring until 4 minutes after mixture comes to a roaring boil.
- Turn off heat and take off burner. Mix in chocolate and marshmallow fluff quickly.
- Add vanilla extract and nuts if desired. Stir until evenly distributed.
- Transfer fudge into container to cool for the next few hours. Wait until it hardens and cut into squares to serve.