No other fudge I've tasted comes close to the smooth, chocolate taste of this recipe, which my mother-in-law introduced me to one Christmas (I've never been able to make it as good as she does, though). Since it makes such a large batch, I always save some for last-minute gifts. —Gloria Heidner, Elk River, Minnesota
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VERIFIED BY Taste of Home Test Kitchen
- 4 teaspoons butter plus 1/2 cup butter, divided
- 2 jars (7 ounces each) marshmallow creme
- 2 cups chopped walnuts
- 2 cups (12 ounces) semisweet chocolate chips
- 12 ounces German sweet chocolate, chopped
- 1 can (12 ounces) evaporated milk
- 4-1/2 cups sugar
- Pinch salt
- Line a 13-in. x 9-in. pan with foil and grease the foil with 4 teaspoons butter; set aside.
- In a large bowl, place the marshmallow creme, walnuts, chocolate chips, chopped sweet chocolate in the order listed; top with remaining butter. Set aside.
- In a heavy saucepan, combine the milk, sugar and salt. Cook over low heat, stirring constantly, until mixture reaches 235° (soft-ball stage). Pour over mixture in bowl and stir. Immediately spread into prepared pan. Cool.
- Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in airtight containers. Yield: about 5-1/2 pounds.
Originally published as Mama's Million-Dollar Fudge in Sweet and Scrumptious Chocolate 1994, p19