Best-Ever Chocolate Fudge

Preparation info
  • Makes about

    5½ pounds

    • Difficulty


Appears in
Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Milk chocolate gives this big batch of moist fudge its special taste


  • 1 c. butter or regular margarine (2 sticks)
  • c. sugar


  • Combine butter, sugar, marshmallow creme and evaporated milk in 3-qt. heavy saucepan. Bring to a boil over medium to low heat, stirring constantly until sugar dissolves. Boil steadily over low heat 7 minutes, stirring occasionally. Keep mixture at a fairly low boil all the time. The saucepan will be almost full of the cooking mixture.
  • Remove from heat. Add milk c