fudge | Lake Rudolph

Since ’tis the season I thought I’d share my favorite (and super easy!) fudge recipe with you. I’ve made it um, three times so far this Christmas season. 🙂 I’ve tried various recipes and this is the easiest and it’s come together perfectly each time. Hence the reason it’s my favorite.

Laura’s Favorite Fudge

You Need:

1 – 1/2 cups granulated sugar
2/3 cup (5 fl.-oz. can) Evaporated Milk
2 tablespoons butter or margarine
1/4 teaspoon salt
2 cups miniature marshmallows
1 1/2 cups (9 oz.) Semi-Sweet Chocolate Morsels
1/2 cup chopped pecans or walnuts (optional)
1 teaspoon vanilla extract

Make It:

Line 8-inch-square baking pan with foil.

Combine sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 minutes. Remove from heat.

Stir in marshmallows, morsels, nuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared baking pan; refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into pieces.

You have options!! See substitutions below. 🙂

For Milk Chocolate Fudge: (This is the fudge we make at home.)
Substitute 1 3/4 cups (11.5-oz. pkg.) Milk Chocolate Morsels for Semi-Sweet Chocolate Morsels.

For Butterscotch Fudge:
Substitute 1 2/3 cups (11-oz. pkg.) Butterscotch Flavored Morsels for Semi-Sweet Chocolate Morsels

For Peanut Chocolate Fudge:
Substitute 1 2/3 cups (11-oz. pkg.) Peanut Butter & Milk Chocolate Morsels for Semi-Sweet Chocolate Morsels and 1/2 cup chopped peanuts

– Recipe adapted from VeryBestBaking.com

Old Fashioned Fudge

You Need:

2 sticks of butter
6 cups of sugar
1 can of evaporated milk
1 can of marshmallow cream
18 oz (1 1/2 packages) of chocolate chips
2 t. good vanilla

Make It:

In a large dutch oven on medium heat, melt butter, sugar and evaporated milk. Heat to boiling and once it has come to a rolling boil, set a 6 minute timer. Once the six minutes is up, remove from heat and add the marshmallow cream and chocolate chips.

After it’s good and combined, add the vanilla and continue to stir until the fudge no longer runs quickly off the spoon. It should sort of collapse off the spoon if that makes sense. If it doesn’t, I can’t help you. 🙂

You’re ready to pour the fudge onto a jelly roll pan and spread the mixture evenly around. Wait about 30 minutes or so and then start slicing!

Enjoy!

Rudy’s Recipe: Laura’s Favorite Fudge

Rudy’s Recipe: Old Fashioned Fudge