Recipe By Kelly Phillips
Published Jan 24th
Prep 10m Cook 20m Additional - Ready In 30m
Servings 3 pounds Calories 123.6

This was my aunt’s recipe for fudge, passed down through the family. It’s better than any fudge I’ve ever had at the Jersey shore, and easy enough to whip up in 15 minutes or so.

Recipe Ingredients

  • 1 (7 ounce) jar marshmallow creme
  • 1 ½ cups white sugar
  • ⅓ cup evaporated milk
  • ¼ cup butter
  • ¼ teaspoon salt
  • 2 cups milk chocolate chips
  • 1 cup semisweet chocolate chips
  • ½ cup chopped nuts
  • 1 teaspoon vanilla extract

Cooking Directions

  1. 1 Line an 8x8 inch pan with aluminum foil. Set aside.
  2. 2 In a large saucepan over medium heat, combine marshmallow cream, sugar, evaporated milk, butter and salt. Bring to a full boil, and cook for 5 minutes, stirring constantly.
  3. 3 Remove from heat and pour in semisweet chocolate chips and milk chocolate chips. Stir until chocolate is melted and mixture is smooth. Stir in nuts and vanilla. Pour into prepared pan. Chill in refrigerator for 2 hours, or until firm.

Nutrition Facts

  • Calories 123.6
  • Carbohydrate 18.2 g
  • Cholesterol 5.1 mg
  • Fat 5.5 g
  • Fiber 0.2 g
  • Protein 1.4 g
  • Saturated Fat 3 g
  • Sodium 26.1 mg
  • Sugar 12.6 g


  1. Chocoholics Beware! This stuff is highly addictive! Sinfully rich, decadent, and creamy are just a few of the words that come to mind when describing this fudge. It's so good and so easy to make. I did cut the sugar back by 1/4 cup and used a non-stick pan which I highly recommend. Bring this - Read more ...
  2. OMG! You really don't need another review to tell you how creamy this fudge is! I do want to offer you some tips in making fudge as it was passed along to me and it does make a difference. Do NOT substiute butter for margarine. Margarine has a higher water content and it will disturb - Read more ...
  3. ***PLEASE READ IF YOU ARE HAVING TROUBLE WITH CRUMBLY, GREASY FUDGE!*** I've used this recipe probably 50 times, and I've had it not turn out twice. The first time I used generic marshmallow cream. I don't recommend using any store brand ingredients in this fudge. The second time I used an enameled cast iron french - Read more ...
  4. Absolutely incredible fudge! It is perfectly smooth, creamy, chocolately, and all-around enjoyable. Try putting the marshmallow creme in the microwave for about 15 seconds before adding it to the pan; it will come out of the jar much easier. Though the cooking experience would have been less stressful with one, a candy thermometer really isn't - Read more ...
  5. I made this for 3 years now - let me tell you - THANK YOU AUNT TEEN - she rocks whoever she is. everyone loves the fudge - i have made a couple changes over the years (sorry auntie) but try this: instead of 1/2 cup of semi-sweet - use 1 cup (it removes some - Read more ...
  6. My mother used to make fudge every Christmas, and although I wanted to carry on that tradition the traditional fudge recipes were all so hard, and never seemed to turn out well. I tried this recipe last year, and not only was it quick and super easy, the fudge tasted spectacular! I made 3 kinds - Read more ...
  7. Basically, this represents a terrific, 5-star fudge recipe; I would tweak the instructions, though. First, cook for 6-1/2 minutes, because at 5 minutes, it really needs to be kept in the fridge to maintain the right texture. If you DO prefer the super-creaminess of the 5-minute cooking time, then it will be far less "melty" - Read more ...
  8. Coincidentally, a recipe very close to this is on the back of the Marshmallow Fluff jar. My daughter and I made it last night. The secret is to use a candy thermometer to be sure the fudge reaches the soft ball stage (234 degrees). Ours didn't reach temperature until well after five minutes boiling time, - Read more ...
  9. This was my first time to make fudge and it turned out great! Many people at my dessert buffet said that it was the best fudge they had ever had. It was so creamy - not grainy at all. I have to say, though, that I messed up the first time I tried it. Because - Read more ...

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