Servings: 6 Pounds
A vintage clipped recipe from Brookshire's Dairy for their best Fudge. Make this Fudge recipe with chocolate candy bars, marshmallow creme, butter or margarine, vanilla, semi-sweet chocolate, granulated sugar, evaporated milk, and pecans.
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- 11 Plain milk chocolate candy bars (1.65 ounce each)
- 1 jar Marshmallow creme (7 ounces)
- 1 tbsp Butter or margarine
- 1 tsp Vanilla
- 1 package Semi-sweet chocolate morsels (12 ounces)
- 4 1/2 cups Granulated sugar
- 1 2/3 cups Evaporated milk
- 2 packages Pecans, chopped (optional) (6 ounce packages)
Ina 6 to 8 quart container, heat together candy bars, broken into pieces, marshmallow creme, butter, vanilla, semisweet morsels.
In a 4 to 6 quart saucepan combine granulated sugar and evaporated milk.
Let sugar and milk come to a hard boil; cook, stirring constantly, for 6 minutes.
Pour sugar and evaporated milk over remaining ingredients, blend until smooth and creamy.
Fold in chopped pecans.
Pour mixture into a cookie tray or jelly roll pan lined with wax paper.
Let stand 4 to 6 hours or until completely set before removing.
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Course Candy
Cuisine American
Keyword Chocolate, Christmas Candy, Fudge