No-Fail Fudge
No holiday would be complete without this rich, homemade fudge.
Recipe - BLOOMINGTON
No-Fail Fudge
Prep Time15 Minutes
Servings20
0Ingredients
4 ½ cups sugar
¼ teaspoon salt
2 tablespoons butter
1 - 12-ounce can evaporated milk
1 - 12-ounce package semisweet chocolate chips
3 - 4-ounce packages Baker’s Germans Sweet Chocolate Baking Bar
2 - 7-ounce jars marshmallow crème
2 cups chopped pecans
1 teaspoon vanilla
Directions
- In a 3-quart saucepan, combine sugar, salt, butter and milk; bring to a boil over medium heat, stirring constantly. Continue cooking, stirring constantly, for 6 minutes.
- Remove from heat; add remaining ingredients, stirring until chocolate chips melt.
- Pour into buttered 9×13-inch baking pan. Refrigerate, covered, several hours, then cut into 1-inch squares. Refrigerate or freeze until needed.
15 minutes
Prep Time
0 minutes
Cook Time
20
Servings
Shop Ingredients
Makes 20 servings
C&H Pure Cane Granulated White Sugar, 10 Pound
$15.19$1.52/lb
Morton Fine Sea Salt, 17.6 Ounce
$4.89$0.28/oz
Kerrygold Unsalted Pure Irish Butter Sticks, 8 Ounce
$8.39$1.05/oz
Our Family Evaporated Milk, 12 Ounce
$2.29$0.19/oz
Nestle Toll House Semi-Sweet Chocolate Morsels, 12 Ounce
$5.99$0.50/oz
Baker's German's Sweet Chocolate Baking Bar, 4 Ounce
Huge Deal
$3.99 was $5.59$1.00/oz
Kraft Jet-Puffed Marshmallow Creme, 7 Ounce
$2.99$0.43/oz
L&B Chopped Pecans, 8 Ounce
Deal
$8.99 was $9.99$1.12/oz
L&B Organic Pure Vanilla Extract, 2 Ounce
$7.99$4.00/oz
Directions
- In a 3-quart saucepan, combine sugar, salt, butter and milk; bring to a boil over medium heat, stirring constantly. Continue cooking, stirring constantly, for 6 minutes.
- Remove from heat; add remaining ingredients, stirring until chocolate chips melt.
- Pour into buttered 9×13-inch baking pan. Refrigerate, covered, several hours, then cut into 1-inch squares. Refrigerate or freeze until needed.