Sees Fudge

Wednesday, June 27, 2012

  • 18 ounces of semi-sweet or bittersweet chocolate chips (1½ bags)
  • 3 cups chopped walnuts or pecans
  • 1 cup of regular butter (2 sticks) Do not use margarine!
  • 1 can (13 ounces) evaporated milk
  • 4 cups of mini marshmallows or 20 large marshmallows, cut up
  • 4 cups granulated sugar (no substitutes!)
  • 2 teas. vanilla extract


  1. Put your marshmallows, chips, butter and vanilla in a large bowl.
  2. In a heavy pot, add the sugar and milk and bring to a boil over a medium flame.
  3. Bring this to a rolling boil and cook for exactly eight (8) minutes.
  4. Pour the milk and sugar over the marshmallows, chips, butter and vanilla and let it all sit for a minute.
  5. Start stirring with a wooden spoon until the marshmallows have melted and add the nuts and stir until the fudge is smooth.
  6. Pour into a 9x13 pan or a 15x13 sheet pan. (Or you could use a 9x13 disposable aluminium pan.)
  7. Cover your pan with aluminum foil. (You do not have to butter your pan before pouring your fudge into it. )
  8. Let fudge rest and cure overnight or for at least several hours until firm to the touch.

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