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
Too little time and the water won't evaporate, causing the fudge to be soft. Conversely, cook it too long and fudge won't contain enough water, making it hard with a dry, crumbly texture. Pay attention to the timetable specified in the recipe, and you'll get the hang of it after a batch or two.
Why did my fudge turn out like taffy? ›
If the fudge is very soft and slightly chewy then it is possible that it did not quite cook to soft ball stage and next time the mixture should be cooked to a slightly higher temperature (soft ball is 112-116c/235-240F and a sugar or candy thermometer can help).
Why is my marshmallow fudge turning out like caramel? ›
Wondering why my fudge is like caramel is all about correct temperatures and textures. If the temperature is too low, the fudge will be too soft and sticky, and if it's too high, it will turn into a hard, crumbly mess. The ideal temperature to cook fudge is between 232-234 degrees F (111-112 degrees C).
Why does my fudge not get hard? ›
The main reason is that your Fudge has not reached the optimum temperature. If your mixture only reaches 110 or 112 degrees Celsius it will always be soft. That's why we recommend investing in a sugar thermometer. Another reason your Fudge is not setting is that the ratio of liquid to sugar is too high.
What is the secret to good fudge? ›
You have to control two temperatures to make successful fudge: the cooking temperature AND the temperature at which the mixture cools before stirring to make it crystallize. Confectionery experiments have shown that the ideal cooking temperature for fudge is around 114 to 115 °C (237 to 239 °F).
What not to do when making fudge? ›
7 Common Mistakes to Avoid for Candy Shop-Worthy Fudge and Caramels
- Using the Wrong Pan. All candy and confections start by melting sugar. ...
- Stirring the Sugar. ...
- Not Using a Candy Thermometer. ...
- Leaving Out the Parchment Paper Lining. ...
- Skipping the Cooking Spray. ...
- Scraping the Pot. ...
- Using a Cold Knife to Slice.
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.
Why did my fudge turn hard as a rock? ›
As water gradually evaporates, sugar is concentrated and the temperature of the mixture rises above 100°C (212°F). If there is too much evaporation, when the cooking time is too long, there will not be enough water left in the fudge and it will be too hard.
Can you over whisk fudge? ›
If you are using an electric whisk instead of hand beating your Homemade Fudge it's important to remember that this is a very easy way to overbeat Fudge. When Fudge is overbeaten it can also create a grainier texture on the tongue, so be extra careful when using electric equipment to beat your Homemade Fudge!
What happens if fudge is stirred while it's still hot? ›
If fudge is stirred while it's still hot, fewer crystals form, and they grow larger as the syrup cools, resulting in a coarse, grainy candy.
OPTION 3) Sieve together some powdered sugar and cocoa powder, and gradually work this into your unset fudge until it reaches the consistency of dough, then roll out and cut into squares, or shape into balls and then roll in powdered sugar (roll the balls in icing sugar, not yourself).
What is the difference between toffee and fudge? ›
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).
Can you mess up fudge? ›
If your fudge is tough, hard, or grainy, then you may have made one of several mistakes: You may have overcooked it, beaten it too long, or neglected to cool it to the proper temperature.
When to stop beating fudge? ›
Once the mixture has cooled enough, use a wooden spoon or an electric hand mixer to beat the fudge until you see the very first signs of the mixture shifting from glossy to matte. Believe yourself when you think you see them! If you over-mix the fudge it will set in your pot.
How do you make homemade fudge firmer? ›
Harden the fudge: Place your container or tins in the fridge for 2 hours, which is the time it takes for the fudge to set. Once it's hardened, cut the fudge into 12 pieces or remove it from the muffin tins. Store in the fridge or the freezer (if you don't devour it right away).
What happens if you boil fudge too long? ›
If there is too much evaporation, when the cooking time is too long, there will not be enough water left in the fudge and it will be too hard.
Can you redo fudge that didn't set? ›
OPTION 4) If you think the reason it didn't set was because you didn't heat it to the right temperature, you could try putting it back into the pan and re-cooking.
How do you revive hard fudge? ›
You have one option to make it soft, which is you have to put the fudge pieces in a plastic bag along with the paper towel or a bread slice. Secure the bag and leave it overnight, next day you will get a softened fudge.
