Millionaire Fudge, the perfect old fashioned recipe that will make everyone want to go down memory lane for grandma's fudge recipes.
Millionaire Fudge is my favorite fudge of all time. It is only the most incredibly scrumptious fudge you will ever eat.
In the 1950s, marshmallow whip creme was introduced to fudge recipes by Mamie Eisenhower who changed the whole concept of how easy it is to make, not to mention how delicious.
I grew up helping my Mother make this fudge every year for Christmas. We looked forward to helping scoop the fudge with a tablespoon and push the fudge out with another onto wax paper.
As soon as we were all finished, we would take the spoons and scrape every little bit of fudge we could possibly get off the sides of the pan.
Oh, you haven't lived until you have eaten every little bit of hot fudge happiness.
Recipes that have been passed down by Grandmothers, Mothersand even Fathers are the ones I treasure most.
I even get to put theMillionaire Fudge in my Mother's Christmas tin she put her's in and passed down to me. It is old and beat up in places, but the fudge just tastes a little bit yummier stored in it. (giggles)
Hope you enjoy this recipe! Merry Christmas!
Millionaire Fudge
WHAT YOU NEED TO MAKE MILLIONAIRE FUDGE
- Semi-sweet chocolate chips
- Marshmallow creme
- Sugar
- Evaporated milk
- Chopped pecans
HOW TO MAKE MILLIONAIRE FUDGE
- Lay a long row of waxed paper on the counter for when fudge is spooned out of the pan.
- In a mixing bowl of an electric stand mixer using the paddle attachment, add the semi-sweet chocolate chips and marshmallow whip; set aside. (My Mother added her ingredients to a large mixing bowl)
- In a heavy large saucepan, add sugar, milk; bring to boil. Boil for 6 minutes, stirring constantly.
- Take off heat and pour mixture over the semi-sweet chips and marshmallow whip; beating on medium speed until mixture is creamy and smooth. (My Mother mixed her's by hand) Be sure not to overbeat. Add pecans and fold in.
- The mixture will set up as it cools. Using a small ice cream scoop, scoop fudge and lay on prepared waxed paper or you can use two tablespoons; scoop with one and push the fudge out with the other one. Continue until all the fudge has been scooped out of the pan.
- Cool completely before moving them to a container.
The fudge can be poured out in a butter sheet pan if you are not able to scoop all the fudge before it hardens. Sometimes I do this if I am making it by myself.
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More Recipes ToEnjoy!
Decadent Peanut Butter Millionaire Fudge
Christmas, Fudge
Desserts
American
Yield: 48
Author: Kay Little
Millionaire Fudge
Prep time: 5 MinCook time: 15 Mininactive time: 2 HourTotal time: 2 H & 20 M
The perfect old fashioned recipe that will make everyone want to go down memory lane for grandma's fudge recipes.
Ingredients:
- 3 (12 oz bags) semi-sweet chocolate chips
- 2 (7 oz.) jars marshmallow creme
- 4 1/2 cups sugar
- 1 (12 oz.) can evaporated milk
- 1-1 1/2 cups chopped pecans (optional)
Instructions:
- Lay a long row of waxed paper on the counter for when fudge is spooned out of the pan.
- In a mixing bowl of an electric stand mixer using the paddle attachment, add the semi-sweet chocolate chips and marshmallow whip; set aside. (My Mother added her ingredients to a large mixing bowl)
- In a heavy large saucepan, add sugar, milk; bring to boil. Boil for 6 minutes, stirring constantly.
- Take off heat and pour mixture over the semi-sweet chips and marshmallow whip; beating on medium speed until mixture is creamy and smooth. (My Mother mixed her's by hand) Be sure not to overbeat. Add pecans and fold in.
- The mixture will set up as it cools. Using a small ice cream scoop, scoop fudge and lay on prepared waxed paper or you can use two tablespoons; scoop with one and push the fudge out with the other one. Continue until all the fudge has been scooped out of the pan.
- Cool completely before moving them to a container.
Notes:
The fudge can be poured out in a butter sheet pan if you are not able to scoop all the fudge before it hardens. Sometimes I do this if I am making it by myself.
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FAQs
Beat the mixture
After letting the fudge cool, it's time to beat it. It is important to stir constantly with a wooden spoon until the mixture starts to thicken and its surface starts to look dull or matte. Now is the time to stop beating and pour the fudge into a mould.
What is the definition of fudge? ›
Fudge is a dense, rich confection typically made with sugar, milk or cream, butter and chocolate or other flavorings. The base for fudge is boiled until it reaches the soft-ball stage (135 to 140 degrees F), then stirred or beaten as it cools to minimize the formation of sugar crystals.
Is fudge a type of chocolate? ›
Chocolate uses elements of the cacao bean; even in creating white chocolate, cocoa butter from the cacao bean is the main ingredient. Fudge, however, is a confection made both with and without cocoa or other chocolate elements. You can substitute vanilla or peanut butter, for example, for the chocolate.
How do you describe fudge? ›
fudge, creamy candy made with butter, sugar, milk, and usually chocolate, cooked together and beaten to a soft, smooth texture. Fudge may be thought of as having a consistency harder than that of fondant and softer than that of hard chocolate.
What happens if you don't beat fudge long enough? ›
However, if you don't beat it at all, the crystals won't form properly, so your fudge won't set. If you forget to beat the fudge, try heating it back up over low heat, then beat it once it's slightly softened. If you beat the fudge too soon, the crystals will be too large, and the fudge will be grainy.
Can you over beat fudge? ›
Beating the cooled batter is one of the crucial steps of fudge-making, but overbeating can turn fudge hard as a rock. Pay close attention to the change in appearance and only beat the fudge until it loses its glossy sheen.
Is fudge a rude word? ›
Minced oaths are commonly formed by alteration of a curse word. It often alters the ending of the word, such as "darn" for "damn", or "fudge" for "f*ck". Sometimes they rhyme, such as "gee whiz" for "Jesus".
Why is fudge called fudge? ›
The story goes, a baker was trying to make chocolate caramels. However, they didn't get the recipe quite right. When the candy came out as the creamy treat we know today, they said, “Oh, fudge!” and that's how the candy got its name. The first recorded mention of fudge came from 1888.
What's the difference between fudge and chocolate fudge? ›
Fudge is mainly made with sugar, while chocolate is mainly made with cocoa. Fudge is created by heating sugar past its boiling point, so it's considered a confection made from crystalized sugar. Also, fudge doesn't have to be flavored with cocoa powder.
Is fudge healthier than chocolate? ›
Fudge typically contains more sugar than chocolate, so it may not be the best choice for those looking to limit their sugar intake. On the other hand, dark chocolate is a good source of antioxidants and can provide health benefits when consumed in moderation.
As toffee is hard crack, it has a more brittle texture. Fudge, on the other hand, is softball – making it soft and crumbly. The difference between caramel and toffee is greater, as caramel has a more liquid consistency and is usually pure sugar (it doesn't contain butter or flour).
What is a substitute for chocolate in fudge? ›
Cocoa Powder with Sweetener and Milk Powder: Mix cocoa powder with a sweetener (such as sugar or a sugar substitute) and milk powder (dairy or plant-based) to create a dry mix that can mimic the flavour profile of milk chocolate when added to recipes.
Is fudge a candy or dessert? ›
Unlike other desserts that date back thousands of years, fudge is a relatively new dessert that was created in the late 1800s. Today, fudge can be made with just chocolate and condensed milk at its simplest form. Chocolatiers often make fudge in its original form of chocolate, cream, butter, and sugar.
What culture is fudge? ›
Culinary legend has it that fudge was invented in America. On Valentine's Day, 1886, a confectioner and chocolate maker in Baltimore, Maryland "fudged" a batch of French caramels. The delicious result? The very first batch of "fudge" ever.
How do you describe high quality fudge? ›
Principles of quality fudge
The key to creamy, luscious fudge is controlling crystal formation. If the sucrose (table sugar) crystals are small, the fudge will feel creamy and smooth on your tongue. But if the crystals are large, the fudge develops a crumbly, dry, or even coarse texture.
What does beating fudge mean? ›
The fudge is then beaten as this makes the fudge slightly crumbly rather than chewy. Beating the mixture encourages the formation of small sugar crystals, which leads to the crumbly texture. The crystals may not be noticeable in themselves but the fudge mixture will thicken and turn from shiny to matte in appearance.
How long should I beat my fudge? ›
until it starts to crystallize. If you beat it by hand with a wooden spoon, crystallization can take between 5 to 15 minutes. The process is much faster with an electric mixer, just 2 to 3 minutes. The mixture is ready to be poured into a pan when it has visibly thickened and lost a bit of its luster.
Why beat fudge with wooden spoon? ›
In his book On Food and Cooking, food scientist Harold McGee writes, “A metal spoon can induce crystallization by conducting heat away from local areas of the syrup, cooling them and so leaving them supersaturated [causing crystallization].” He recommends using a wooden spoon, which doesn't conduct heat.
What is the secret to non grainy fudge? ›
Once a seed crystal forms, it grows bigger and bigger as the fudge cools. A lot of big crystals in fudge makes it grainy. By letting the fudge cool without stirring, you avoid creating seed crystals.
