Nut Fudge Recipe
- 3 tablespoons butter, divided
- 12 ounces German sweet chocolate, chopped
- 2 cups (12 ounces) semisweet chocolate chips
- 1 jar (7 ounces) marshmallow creme
- 4-1/2 cups sugar
- 1 can (12 ounces) evaporated milk
- 2 cups pecans or walnuts, chopped
- Line a 13x9-in. pan with foil; butter the foil with 1 tablespoon butter and set aside. Break German chocolate into 1-in. pieces; place in a bowl. Add the chocolate chips and marshmallow creme; set aside.
- In a large saucepan, bring the sugar, milk and remaining butter to a boil over medium heat, stirring often. Reduce heat; simmer, uncovered, 6 minutes, stirring occasionally. Slowly pour over chocolate mixture; stir until mixture is smooth and blended. Stir in nuts.
- Pour into prepared pan. Let stand at room temperature until cool. Cut into squares. Store in an airtight container in the refrigerator. Yield: 2-1/4 pounds.
Reviews for Nut Fudge(21)
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easy but it was so sweet that even my sgr. addicted hubby didn't eat much!
I made this recipe as written because of it's high rating. I had to throw it away because it was extremely sweet.
Very Good and easy!!
Wish I could give this recipe more than 5 stars! We made fudge to give to our neighbors for Christmas. One of our friends sent us a thank you note saying the last piece of fudge created martial strife as they negotiated for the last piece! LOL
The fudge was very easy to make and one batch makes a ton. We keep thinking about this fudge so I have a feeling we won't wait until Christmas to make it again!
I know this recipe from one of my Mom's old cookbooks (Mamie Eisenhower's Fudge) and have been making it for many years. I make a dark chocolate version of this fudge for my Mom, just change the chocolates, you can also add dried fruits instead or with the nuts. In the dark version, dried craisins, cherries are delicious (at least according to my Mom-it's her favorite). To Encscally-there are two reasons that fudge will not set: one is the boil, meaning the boil should be a full scale boil, all across the top, then immediately reduce the heat; second humid conditions-any kind of dampness, even cold dampness can mess with this type of fudge--could be from a humidifier, the outdoor weather, even the dishwasher. I hope that helps. Thanks so much for posting the recipe, its an old recipe and its sad how many of those get lost, also I will forward it to my son, so that I don't have to type my own and it's many variations--
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