Millionaire Fudge, the perfect old fashioned recipe that will make everyone want to go down memory lane for grandma's fudge recipes.
Millionaire Fudge is my favorite fudge of all time. It is only the most incredibly scrumptious fudge you will ever eat.
In the 1950s, marshmallow whip creme was introduced to fudge recipes by Mamie Eisenhower who changed the whole concept of how easy it is to make, not to mention how delicious.
I grew up helping my Mother make this fudge every year for Christmas. We looked forward to helping scoop the fudge with a tablespoon and push the fudge out with another onto wax paper.
As soon as we were all finished, we would take the spoons and scrape every little bit of fudge we could possibly get off the sides of the pan.
Oh, you haven't lived until you have eaten every little bit of hot fudge happiness.
Recipes that have been passed down by Grandmothers, Mothersand even Fathers are the ones I treasure most.
I even get to put theMillionaire Fudge in my Mother's Christmas tin she put her's in and passed down to me. It is old and beat up in places, but the fudge just tastes a little bit yummier stored in it. (giggles)
Hope you enjoy this recipe! Merry Christmas!
Millionaire Fudge
WHAT YOU NEED TO MAKE MILLIONAIRE FUDGE
- Semi-sweet chocolate chips
- Marshmallow creme
- Sugar
- Evaporated milk
- Chopped pecans
HOW TO MAKE MILLIONAIRE FUDGE
- Lay a long row of waxed paper on the counter for when fudge is spooned out of the pan.
- In a mixing bowl of an electric stand mixer using the paddle attachment, add the semi-sweet chocolate chips and marshmallow whip; set aside. (My Mother added her ingredients to a large mixing bowl)
- In a heavy large saucepan, add sugar, milk; bring to boil. Boil for 6 minutes, stirring constantly.
- Take off heat and pour mixture over the semi-sweet chips and marshmallow whip; beating on medium speed until mixture is creamy and smooth. (My Mother mixed her's by hand) Be sure not to overbeat. Add pecans and fold in.
- The mixture will set up as it cools. Using a small ice cream scoop, scoop fudge and lay on prepared waxed paper or you can use two tablespoons; scoop with one and push the fudge out with the other one. Continue until all the fudge has been scooped out of the pan.
- Cool completely before moving them to a container.
The fudge can be poured out in a butter sheet pan if you are not able to scoop all the fudge before it hardens. Sometimes I do this if I am making it by myself.
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More Recipes ToEnjoy!
Decadent Peanut Butter Millionaire Fudge
Christmas, Fudge
Desserts
American
Yield: 48
Author: Kay Little
Millionaire Fudge
Prep time: 5 MinCook time: 15 Mininactive time: 2 HourTotal time: 2 H & 20 M
The perfect old fashioned recipe that will make everyone want to go down memory lane for grandma's fudge recipes.
Ingredients:
- 3 (12 oz bags) semi-sweet chocolate chips
- 2 (7 oz.) jars marshmallow creme
- 4 1/2 cups sugar
- 1 (12 oz.) can evaporated milk
- 1-1 1/2 cups chopped pecans (optional)
Instructions:
- Lay a long row of waxed paper on the counter for when fudge is spooned out of the pan.
- In a mixing bowl of an electric stand mixer using the paddle attachment, add the semi-sweet chocolate chips and marshmallow whip; set aside. (My Mother added her ingredients to a large mixing bowl)
- In a heavy large saucepan, add sugar, milk; bring to boil. Boil for 6 minutes, stirring constantly.
- Take off heat and pour mixture over the semi-sweet chips and marshmallow whip; beating on medium speed until mixture is creamy and smooth. (My Mother mixed her's by hand) Be sure not to overbeat. Add pecans and fold in.
- The mixture will set up as it cools. Using a small ice cream scoop, scoop fudge and lay on prepared waxed paper or you can use two tablespoons; scoop with one and push the fudge out with the other one. Continue until all the fudge has been scooped out of the pan.
- Cool completely before moving them to a container.
Notes:
The fudge can be poured out in a butter sheet pan if you are not able to scoop all the fudge before it hardens. Sometimes I do this if I am making it by myself.
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FAQs
If the fudge is very soft and slightly chewy then it is possible that it did not quite cook to soft ball stage and next time the mixture should be cooked to a slightly higher temperature (soft ball is 112-116c/235-240F and a sugar or candy thermometer can help).
Why does my marshmallow fudge turn out like caramel? ›
Fudge can turn into caramel due to overcooking or undercooking, incorrect temperatures, or wrong ingredients.
What to do with failed fudge? ›
My advice to you is to just pour it in a jar, call it something else delicious, and pretend you meant for it to be that way. The nice thing about my “failed” fudge is that it tastes absolutely delicious! A spoonful of the delectable treat will make you want for more.
What happens if you over beat fudge? ›
Beating the cooled batter is one of the crucial steps of fudge-making, but overbeating can turn fudge hard as a rock. Pay close attention to the change in appearance and only beat the fudge until it loses its glossy sheen.
What is the secret to good fudge? ›
You have to control two temperatures to make successful fudge: the cooking temperature AND the temperature at which the mixture cools before stirring to make it crystallize. Confectionery experiments have shown that the ideal cooking temperature for fudge is around 114 to 115 °C (237 to 239 °F).
What's the difference between taffy and fudge? ›
Of course, there's no secret about the appeal of fudge—it's the chocolate. That's what draws people in, but once in a fudge shop, they learn of the many varieties and combinations of flavors available these days. Taffy has many flavors too, but its appeal is in its chewy, light texture.
How to fix fudge that is like toffee? ›
Simply scrape the fudge back into a saucepan and add 1.5 cups of water. Place it over low heat and stir until the fudge has dissolved and is blended with the water. Increase the heat to medium and bring it to a boil, washing down the sides of the pan frequently with a wet pastry brush to prevent sugar crystals.
Do you stir fudge when it's boiling? ›
Brush the sides of the pan with a wet brush at the beginning of cooking to dissolve sugar crystals stuck to the sides. Never stir the mixture during cooking or sugar could crystallize again. The mixture may seize and become grainy. Use a candy thermometer or conduct a cold water test to check if the fudge is done.
Why won t my marshmallow fudge harden? ›
The main reason is that your Fudge has not reached the optimum temperature. If your mixture only reaches 110 or 112 degrees Celsius it will always be soft. That's why we recommend investing in a sugar thermometer. Another reason your Fudge is not setting is that the ratio of liquid to sugar is too high.
How to rescue fudge that won't set? ›
OPTION 3) Sieve together some powdered sugar and cocoa powder, and gradually work this into your unset fudge until it reaches the consistency of dough, then roll out and cut into squares, or shape into balls and then roll in powdered sugar (roll the balls in icing sugar, not yourself).
By letting the fudge cool without stirring, you avoid creating seed crystals. Stirring would help sucrose molecules "find" one another and start forming crystals. Stirring also introduces air, dust, and small dried bits from the walls of the saucepan—all potential seeds for crystal formation.
Can you remelt homemade fudge? ›
OMG My fudge is grainy, what do I do? -
Pop the grainy fudge back into the pan along with some water and a little cream and melt the fudge back down to a liquid and re-boil it to temperature. Heat slowly to begin with and make sure the mixture goes completely smooth before bringing it to the boil.
What does cream of tartar do in fudge? ›
Cream of tartar is used in caramel sauces and fudge to help prevent the sugar from crystallizing while cooking. It also prevents cooling sugars from forming brittle crystals, this is why it's the secret ingredient in snickerdoodles!
What is the secret to smooth fudge that is not gritty? ›
If the sugar crystals are not properly dissolved before cooling, they can create a gritty texture. To avoid this, ensure that you stir the fudge mixture consistently and remove any sugar crystals that form on the sides of the pan using a wet pastry brush.
What is the softball test when making fudge? ›
making of fudge
termed in kitchen parlance the soft ball stage, that point between 234 and 240 °F (112 and 115 °C) at which a small ball of the candy dropped in ice water neither disintegrates nor flattens when picked up with the fingers.
Why did my fudge crystallize? ›
During cooking, sugar crystals can stick to the sides of the pan. If you stir the mixture, these crystals could fall in and crystallize a part of the sugar again. To work around this issue and dissolve all crystal traces, brush the sides of the pan with a brush dipped in water at the beginning of the cooking process.
How do you salvage runny fudge? ›
I generally heat my syrup up to 235° F and let carry-over do the rest of the work. If it's overcooked (resulting in grainy fudge) or undercooked (resulting in poor setting) all you really need to do is add a bit of cream, reheat the fudge to the target temperature, and let it set again.
Why did my tablet turn out like toffee? ›
Why does the Scottish Tablet I make turn out like toffee? If your temperature is too high for too long you'll create toffee and the higher the temperature you go the harder the toffee will become right the way through to a proper brittle toffee which comes in at about 149 degrees celcius!
