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my mother's best fudge recipe (5 pounds)

(3 ratings)
Blue Ribbon Recipe by
Debi McMurray
Fordland, MO

This is a recipe that my mother has made since I was small. It is so creamy that it will literally not get dried out for a long time (if it lasts). It's a process and based on the Russell Stover's recipe, supposedly, but way better because it's homemade. It was my father's favorite (he's now passed) but I can remember seeing his face light up for this fudge. She always added at least a pound to two of nuts in this recipe. Of course, if your family doesn't like nuts, you can leave them out. This is probably our family's favorite sweet for the holiday just because it tastes so great.

Blue Ribbon Recipe

This fudge recipe is quite a treat! It's creamy and full of chocolate flavor. Since there is no specific type of chocolate mentioned, we went with milk chocolate chips. We also opted for pecans and loved the crunch in every bite. If you don't like nuts, leave them out. This fudge will be just as fantastic. You're not going to be able to stop eating pieces of this delicious fudge.

— The Test Kitchen @kitchencrew
(3 ratings)
yield serving(s)
prep time 30 Min
cook time 45 Min
method Stove Top

Ingredients For my mother's best fudge recipe (5 pounds)

  • 4 c
  • 1 can
    evaporated milk, 12 oz
  • 2 stick
  • 1 tsp
  • 1 bag
    chocolate chips, 12 oz
  • 1 pkg
    regular marshmallows, 16 oz bag
  • 2 lb
    pecans or black walnuts (optional)

How To Make my mother's best fudge recipe (5 pounds)

  • Spraying a pan with non-stick spray.
    Before beginning, take a large dish (at least 9 x 12 or larger) and butter it, getting it ready for the fudge to be poured into when the fudge is finished.
  • Sugar, evaporated milk, and butter melting in a heavy pot.
    In a heavy pan, add the sugar, evaporated milk, and 2 sticks of butter. Start heating this over medium heat to medium-high heat.
  • Cooking the mixture to soft-ball stage.
    Heat to a boil and let it boil on low heat until it comes to a soft-ball stage.
  • Adding vanilla to the fudge mixture.
    At this point, add the vanilla. Do not let it go any longer. Do not continue cooking. It is very important to take it off at this point so it doesn't overcook or get sugary.
  • Marshmallows and chocolate added to the sugar mixture.
    Add the chocolate chips and marshmallows. Start stirring quickly into the hot mixture.
  • Stirring in the nuts.
    If you want nuts, add the nuts at this point.
  • Fudge poured into a baking sheet to set up.
    Pour it into the greased pan. This will have to set for several hours before cutting because it is a very deep fudge and makes 5 pounds. PATIENCE is worth the wait.