Three-Chocolate Fudge Recipe
- 1 tablespoon butter
- 3-1/3 cups sugar
- 1 cup packed dark brown sugar
- 1 can (12 ounces) evaporated milk
- 1 cup butter, cubed
- 32 large marshmallows, halved
- 1 teaspoon vanilla extract
- 2 cups (12 ounces) semisweet chocolate chips
- 14 ounces milk chocolate, chopped
- 2 ounces semisweet chocolate, chopped
- 2 cups chopped pecans, toasted
- 1. Line a 15x10x1-in. pan with foil; grease foil with 1 tablespoon butter.
- 2. In a heavy large saucepan, combine sugars, milk and cubed butter. Bring to a rapid boil over medium heat, stirring constantly; cook and stir 5 minutes. Remove from heat. Stir in marshmallows and vanilla until blended.
- 3. Gradually stir in chocolate chips and chopped chocolate until melted. Fold in pecans. Immediately spread into prepared pan. Refrigerate 1 hour or until firm. Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares. Store between layers of waxed paper in an airtight container. Yield: about 5-1/2 pounds.
1 piece: 79 calories, 4g fat (2g saturated fat), 5mg cholesterol, 16mg sodium, 11g carbohydrate (10g sugars, 0 fiber), 1g protein.
Reviews for Three-Chocolate Fudge
"Great recipe! Making sure you are patient with the caramel sauce is key. It must come to a rapid boil in order to set. It's hard to stop yourself from eating more than one piece!"
"My daughter was looking for a yummy fudge recipe. She was super happy with the result! I do not make fudge usually, have only tried one other recipe and this was very good and came out perfect."
"I haven't had luck in the past with fudge recipes. But, this recipe turned out great! Yum!"
"There is only one reason I joined. To say this is the worst fudge I have ever made. Followed directions to the T. It never set up, could not even spoon it out, it was even too sticky and thick to work with to salvage it. In the trash it went. Such a total waste of money, time and effort. Never will I use this or any other Taste of Home recipes. So annoyed!!"
"I have a fudge recipe that is a favorite with friends and family but wanted to try something different. I made this recipe exactly as written and I'm delighted with the results. It seems to be better after a couple of days in the fridge. Take it out and let it warm a bit so it will cut nicely. Thanks for sharing. This recipe has gone into my box of favs."
"Would like to know how much marshmallow creme would be equal to 32 large marshmallows ? Great Fudge."
"A little more work than my regular fudge but equally as good. My husband was little help in critiquing saying "fudge is fudge." Not true. He did offer up that this doesn't leave a burn/taste after he has swallowed it, which is a good thing. I like that it makes so much. I send 2/3 of the pan off with my son."
"I have been making this for several years. I typically leave out the nuts but it is still very good."
"Nearly exact recipe I have for a 1/8 recipe of Fanny Mae Fudge right down to 32 marshmallows! Great fudge!"
"The best fudge I have ever tasted! Smooth & creamy texture; melts in your mouth. I have several people who asks for more. I am now known as the "Fudge Lady"!!! Thanks. ???"
"This is a foolproof recipe! I've made this for years and always get rave reviews, and comments on the creaminess of the fudge. Thank you for sharing this recipe."
"Recipe sounds wonderful and I will try it, but this recipe is not Mamie Eisenhower's Million Dollar Fudge. I have a card with the original recipe that was printed in the Women's National Press Club's "Who Says We Can't Cook!" At that time copies could be purchased for two dollars plus fifteen cent postage. Lucy"
"I haven't made this yet, but I definitely plan to! To answer the first reviewer's question about using chocolate chips versus chocolate bars- chocolate chips have stabilizers in them to help them keep their shape when melted, whereas the bars don't, so that could be why the chocolate bars are used instead. Can't wait to try this!!!"
"can fudge be kept out of the refrig after it becomes firm?"
"This is the original Mami Eisenhower Fudge Reciepe, and is the best ever."
"This is the BEST FUDGE anywhere! You can't find any better! Been making it for the Holidays for 5 years, family and Friends just love it! I use all the best Chocolate I can find...its so creamy and smooth.............follow the Recipe exactly, you can't go wrong! If somethings not right, it's because YOU did something wrong! Use Hershey Milk Chocolate Bars for the Milk Choc. the plain. The 2 types of semi sweet are the "baking choc squares" and the Choc chips........only use the best Brands!"
"I had the same question as zady05. Thought maybe dark choc could replace one of the semi-sweet chocolates? Can't wait to try it!"
"This fudge had a very good taste to it, but the texture was an issue for me. I'm not sure what exactly it is that's making the texture odd...maybe the type chocolate I used? Since there are several positive comments about this recipe, I may try it again in case I overlooked something. I'm sure it' something on my end though."
"Question. Why two types of semisweet chocolate?"
"kysugarcookie....I would definitely say yes to the chocolate bars beginning with Hers! As for the 2 oz of semisweet chocolate, use the baking bars. The bark ones can sometimes be very waxy. I am going to try this soon!"
"Hi it's not a review, but I have a few questions? I'm not much of a cook & I would love to make this fudge, question...for the (2) milk choc candy bars would you been talking about the bars that start with a Hers and for the other choc 2 oz semisweet choc, what kind is it the bark or the squares for baking choc.? Thanks !!!!"
"Best fudge ever! Have taken this to 3 gatherings and every one loves it, finally something the inlaws dig!"
"I've been making this since it first appeared in TOH years ago. I love that I don't need a candy thermometer, and I've never had trouble with it setting up right or having the sugar be crystalized. I vary it quite a bit. We like dark chocolate, so sometimes I replace the candy bars with more semisweet, and often I'll use peppermint extract in that batch for dark chocolate/peppermint fudge. Only time I ever had trouble was the year I tried using the bittersweet chips. I don't think there was enough fat or sugar in them or something, because that really didn't work well. However, that was my only fail in years of making a couple of batches every Christmas for many, many years. (Oh, and it DOES make a big batch! I just have a very large family and take this everywhere we go!) :D"
"This is the best fudge ever! Very creamy and it makes a big batch.. Never sugary."
"I've tasted lots of fudge and this is the best fudge I've ever had!"
"Everyone loved this recipe...great consistency, taste, everything. Delicious."
"Make exactly as shown! Best fudge ever! Everyone raves about this recipe! Don't make changes!"
"This recipe turns out perfectly every time."
"The BEST fudge I have ever made-fudge is sooo hard to make if your a novice, but this is foolproof. Will make again this Christmas-2009-thank you for submitting this recipe for all to share"
"Plan to try with high quality dark chocolate"
"it looks great!"
"I don't see why you couldn't substitute milk chocolate chips for the chocolate bars. A bag of chips is 12 ounces, but I don't think a difference of 2 ounces of milk chocolate is going to mean the recipe doesn't work. I agree, this looks delicious. Will have to try this one next Christmas."
"OK, if all the chocolate is melted, couldn't you just use milk chocolate chips and an extra 2 ounces of semi-sweet chips? Looks real good though."