My grandmother made the best fudge ever. I make it and it was way softer than hers ever was. I finally got to look at her recipe and she Combined sugar, milk, butter, salt and the marshmallows in a saucepan and cooked it for 5 minutes (stirring constantly). She removed from heat added the chips and vanilla. It has the same wonderful flavor but its not as soft.

Laura, I’m sure you’ve made a decision about your soft fudge by now, but I wanted to give you another suggestion, just in case. Instead of trying to make it more firm, why not stir in a little more evaporated milk and use it as filling between the layers of a 2 or 3 layer cake? Use the rest to ice the cake or use a simple 5 minute frosting or that new cool whip frosting for the top and sides of the cake. That cake would be delicious and you’d be a genius.

Ingredients :
1 2/3 cups white sugar
2/3 cup evaporated milk
1 tablespoon unsalted butter
1/2 teaspoon salt
1 (6 ounce) packages milk chocolate chips
16 large marshmallows
1 teaspoon pure vanilla extract
1 cup chopped nuts

Directions :
Combine sugar, milk, butter and salt in a medium sized saucepan. Bring to a boil, cook 5 minutes, stirring constantly.
Add in chocolate chips; cook until melted.
Remove from heat; stir in marshmallows, vanilla and nuts. Mix well.
Pour into a 8-inch pan.
Cool cut into squares.

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