Patti,

I have tried many fudge recipes but my family seems to love this one the best. It's been made in my family for many, many years.

Mamie Eisenhower's Million Dollar Fudge
Recipe courtesy American Century Cookbook

4 1/2 cups sugar
Pinch salt
2 tablespoons butter
1 (12-ounce) can evaporated milk
2 cups coarsely chopped pecans
1 pint (1 jar) marshmallow cream
12 ounces semisweet chocolate
12 ounces German's sweet chocolate

In a heavy saucepan over medium heat, bring the sugar, salt, butter and evaporated milk to a boil. Boil for 6 minutes.

Meanwhile, place the pecans, marshmallow fluff and chocolate in a large bowl. Pour the boiled syrup over the chocolate mixture. Beat until chocolate is all melted.

Spray a 15 1/2 by 10 1/2 by 1-inch jelly-roll pan with a nonstick cooking spray and pour fudge into pan. Let harden at room temperature before cutting into 1-inch squares (can be placed in the refrigerator or freezer to speed hardening process).

Yield: 4 pounds

I second Mamie Eisenhower's Million Dollar Fudge. It's the only one I make anymore.

-Grainlady

Peanut Butter Fudge
2 sticks margarine or butter
4 cups sugar
1 1/2 ounces light corn syrup and enough evaporated milk to make 1 cup
1 18-ounce jar peanut butter
1 7-ounce jar marshmallow crème
1 teaspoon vanilla
1/2 cup chopped pecans (optional)

Melt margarine in medium saucepan. Add sugar, syrup, and milk. Bring to a boil and cook five minutes. Remove from stove. Add peanut butter, marshmallow crème, vanilla, and pecans, if desired. Pour into greased 9-by-13-inch pan. Cool and cut in squares.

Tips From Our Test Kitchen: Put peanut butter and marshmallow crème into a separate bowl before starting, making it easier to add all at one time after sugar is cooked. Try lining the prepared pan(s) with overlapping wax paper greased on both sides. The fudge will come out easier. Just peel off the paper and cut. This recipe makes enough fudge to split between two pans since not everyone likes nuts. Refrigerate fudge.

This is our favorite...always creamy, and it's easy.My mom swore this was See's recipe...the friend who gave her the recipe would never steer her wrong, lol.

* Exported from MasterCook *

Supposedly See's Fudge

Recipe By : Katie
Serving Size : 0 Preparation Time :0:00
Categories : Candy

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c butter (2 cubes)
2 c chocolate chips (2 cups)
1/2 c egg substitute*
1 lb powdered sugar
1 tbsp vanilla
1 c chopped nuts -- optional

1. Melt butter and chocolate chips. stir until smooth.
2. Mix egg substitute* , powdered sugar and vanilla.
3. Combine both mixtures (and nuts if used) and pour into a buttered 13"x9" pan.
4. Refrigerate to set.

*Original recipe called for two eggs, but for food safety's sake, use pasteurized egg substitute.

.................................

Using jarred marshmallow in fudge is cheating!! hahaha

This is my grandmother's recipe. I remember her beating that fudge for a long time when I was a kid.

4 cups brown sugar
1 cup whole Carnation evaporated milk (not 2%)
4 Tbsp butter
2 tsp vanilla extract
Chopped pecans

Combine brown sugar and evaporated milk in a large saucepan and bring to a boil.

Add the butter and lower the temperature and cook, stirring, until candy thermometer reaches 235°F.

Remove from heat, and add the vanilla and pecans. Beat until it starts to set. Pour into buttered 9-inch pan. (The beating could take up to 10 minutes. Pour into the prepared pan as soon as it starts to set.)

NOTE: If cooked too fast or too long, it will be too sugary. Fudge should be smooth.

This is idiot-proof and makes great frosting if you have leftovers. I add nuts of course.

4 1/2 C sugar
1 2/3 C evaporated milk (14 oz-ish can--make up difference with regular milk or ignore it)
18 oz chocolate chips
1 C butter (2 sticks)
3 tablespoons vanilla

Combine sugar and evap. milk in 3-qt. heavy saucepan. Stir and cook over medium heat until mixture reaches a full rolling boil. Reduce heat if necessary, but keep boiling steadily for 6 minutes. Stir occasionally.

Meanwhile put chips, vanilla, and butter in big mixing bowl. Add hot stuff. Mix at high speed until there is no butter at top. Check for doneness by letting a little goo drop off beater or a spoon and see if it just sits on top. If it doesn't sink, it's ready. Pour into lightly buttered pan (9" square or 13x9). Mark pieces while still warm, cool several hours or overnight. If pools of butter form while cooling throw it back in bowl and mix more.

This is the recipe with marshmallow cream I prefer. It was on the jar for years, then they changed it. Annie, I believe had the real one written down.

FANTASY FUDGE
3 cups sugar
â¨Â¾ cup real butter â¨
2/3 cup evaporated milk
â¨12 oz. Chocolate chips â¨7 oz. Jar marshmallow cream
â¨1 cup chopped nuts-optional
â¨1 tsp vanilla

Bring sugar, butter and milk to a rolling boil for 5 minutes, stirring constantly. (I test it at this point to make sure it has reached soft ball stage, sometimes it takes longer, especially if I make a double batch).
Remove from hat and stir in remaining ingredients until chips are melted and fudge is smooth. Pour into a greased 9x13 pan, let cool to room temperature and cut into slices.

And the best and EASIEST peanut butter fudge is Alton Brown's. Nothing could be easier or faster! I prefer crunchy peanut butter in it.

Here is a link that might be useful: PB Fudge

This is my favourite fudge recipe. Not as easy as the type made with marshmallow cream. This one is the old fashion kind that needs to be cooked and then beaten.
Worth the effort though. Creamy and Smooth.

Home Cookin Chapter: Recipes From Thibeault's Table

1 cup white sugar
1 cup brown sugar
1 cup cream
1/3 cup of butter
1/4 cup of maple syrup
pinch of salt
vanilla
. Add the two sugars, butter and cream maple syrup and salt into a sauce
pan. Place over medium heat. Stir while bringing to a boil. Lower the
heat and continue to stir slowly while the mixture cooks. After about
7 minutes, test by pouring a small amount into some cold water. You
want it to form a soft ball. You might need to cook it for another
minute or two. Remove from the heat, add a couple of teaspoons of
vanilla and start stirring. It takes about 14 or 15 minutes for the
fudge to cool and thicken. Pour into buttered dish.

Option: Replace the cream and cup of white sugar with one can of
Sweetened Condensed Milk and increase the maple syrup to 1 cup.

To make Caramels instead of fudge,

1 1/2 cups brown sugar
1/2 cup white
1/2 cup white corn syrup
1 cup butter
1 cup cream
pinch of salt
vanilla

Cook to almost hard ball stage.
Let cool slightly, stir and then pour into butter pan or mini muffin
tins.

I'm glad Ann posted her Maple Fudge..that is the Devil..LOL I could eat the whole damned batch...LOL It's sooooo delish!

YUM!!! Thank you all.

Patti

This has been a family favorite for more years than I care to think about. My mother made this fudge when I was little, I made it for my kids and now make it for the grandkids.

Peanut Butter Marshmallow Fudge

2 cups sugar
2/3 cup milk
1 cup marshmallow fluff
1 cup peanut butter
1 teaspoon vanilla

Cook sugar and milk to soft ball (234°F). Add other ingredients. Mix well and pour into buttered pan about 9"x9". Cool and cut into squares. Makes about 2 pounds

The Boston Cooking School Cook Book

This one is for the fun of it....and those daring enough to try it ;-) - Grainlady

PINTO BEAN FUDGE

15-oz. can pinto beans, drained and rinsed
3/4 c. melted margarine or butter
1 c. cocoa
1 T. vanilla
1 c. chopped pecans (optional)
2 pounds powdered sugar

Puree or mash beans until smooth. Heat through. Add melted margarine, cocoa and vanilla. Mix in powdered sugar slowly. Add nuts, if desired. Press into 9x13-inch greased pan. Store in the refrigerator.

Not a big fan of the marshmallow ones. I always make the old fashion type. It takes some practice but think of it this way, you get to eat your mistakes. My Dad got this recipe from Hershey's Cookbook from 1934. He used black walnuts for the nuts. He use to make it every Christmas and now I carry on the tradition.
Clare

Dad's Chocolate Fudge

2 1/4 cupfuls granulated sugar
1 cupful milk
3 squares Hershey's Baking Chocolate
1 tablespoonful light corn syrup
2 tablespoonfuls butter
1 teaspoonful vanilla
1/2 cupful chopped nutmeats

Combine sugar, milk, the baking chocolate, broken into small pieces, and the corn syrup in a heavy saucepan (3 quart). Place over medium heat and stir gently till baking chocolate is melted, then cook with very little stirring to soft-ball stage (234F). Remove from the fire; add butter and vanilla. Cool, undisturbed, to lukewarm (110F). Beat vigorously until fudge thickens and starts to lose its gloss; add nuts and quickly pour into a buttered 9x9x1 3/4 inch pan. Set aside to cool.

Ann, do you stir the caramels as much as the fudge, until cool and thick?

Granjan, Yes, I do.

Ann