Millionaire Fudge {Granny's Recipe Revisited} (2024)

Millionaire Fudge, the perfect old fashioned recipe that will make everyone want to go down memory lane for grandma's fudge recipes.

Millionaire Fudge {Granny's Recipe Revisited} (1)


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.

Millionaire Fudge {Granny's Recipe Revisited} (2)

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.

Millionaire Fudge {Granny's Recipe Revisited} (3)


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.

Millionaire Fudge {Granny's Recipe Revisited} (4)

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Millionaire Fudge {Granny's Recipe Revisited} (7)

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:

  1. Lay a long row of waxed paper on the counter for when fudge is spooned out of the pan.
  2. 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)
  3. In a heavy large saucepan, add sugar, milk; bring to boil. Boil for 6 minutes, stirring constantly.
  4. 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.
  5. 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.
  6. 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.

Calories

119.80

Fat (grams)

3.82

Sat. Fat (grams)

1.03

Carbs (grams)

21.87

Fiber (grams)

0.48

Net carbs

21.39

Sugar (grams)

21.19

Protein (grams)

0.95

Sodium (milligrams)

8.82

Cholesterol (grams)

2.23

https://www.cookingwithk.net/2013/12/millionaire-fudge-grannys-recipe.html

Did you make this recipe?

Tag @cookingwithk on instagram and hashtag it #cookingwithk

Kay Little @ Cooking with KKay Little

Millionaire Fudge {Granny's Recipe Revisited} (2024)

FAQs

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 did my fudge come out like taffy? ›

there is too much leftover water in the syrup and the resulting fudge is soft. To save the fudge, put it in a saucepan with 15 to 30 ml (1 or 2 tbsp.) of 35% cream and bring to a boil, stirring until the sugar is completely melted. Then let it boil until the thermometer reaches 114 to 115 °C (237 to 239 °F).

What happens if you don't beat fudge? ›

However, if you don't beat it at all, the crystals won't form properly, so your fudge won't set. If you forget to beat the fudge, try heating it back up over low heat, then beat it once it's slightly softened. If you beat the fudge too soon, the crystals will be too large, and the fudge will be grainy.

Why is my 3 ingredient fudge not setting? ›

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.

Should you stir fudge while it's boiling? ›

Avoid Stirring Once the Mixture Comes to a Simmer

Another key part of a successful fudge texture is when you stir the mixture. Stirring the sugar and milk during the initial stages of cooking allows the sugar to dissolve. However, once the mixture comes to a boil, it's time to put the spoon down.

What can I do with ruined fudge? ›

Good use of failed fudge: fudge that is too hard, too soft, too runny, too sugary, too chewy, etc. Proportions are as follows: for every 2 cups (roughly 1 pound yield) of any failed fudge that is not runny, you'll need 1 egg, ½ cup all-purpose flour, and ½ cup milk. If fudge is soupy, halve the milk (to ¼ cup).

What happens if you cook 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. Conversely, if the cooking time is too brief and there is not enough evaporation, too much water will remain and the fudge will be too soft.

What is the softball test when making fudge? ›

According to most recipes, the ingredients of fudge are cooked to what is termed in kitchen parlance the soft ball stage, that point between 234 and 240 °F (112 and 115 °C) at which a small ball of the candy dropped in ice water neither disintegrates nor flattens when picked up with the fingers.

Can you over whisk fudge? ›

It could even be because the fudge wasn't beaten long or hard enough. 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.

Why can't you make fudge when it's raining? ›

As strange as it sounds, it is a fact that weather affects fudge making. This is because when the weather is damper with an increased humidity level your Homemade Fudge Recipe will take longer to boil.

Can you remelt fudge if it doesn't set? ›

To fix it, you can reheat the fudge mixture over low heat and continue cooking until it reaches the proper temperature. Be sure to use a candy thermometer to monitor the temperature accurately. Alternatively, you can try to salvage chewy fudge by mixing it into ice cream or using it as a topping for desserts.

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.

What is the secret to smooth fudge that is not gritty? ›

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.

How do you rescue unset fudge? ›

To fix oily, hard or grainy fudge, scoop the fudge back into a pot with about a cup of water. Cook it over low heat until the fudge dissolves. Then bring the fudge back up to the temperature specified in the recipe and follow the remaining steps. The flavor may be slightly diluted, but the texture will be improved.

What happens if you forget the vanilla in fudge? ›

Vanilla is not an essential ingredient in fudge. The essential ingredients are sugar (or an equally calorie-rich sugar substitute like corn syrup), milk and butter. Everything else you might find in a fudge recipe is just added to modify the basic flavor, texture and/or color.

What happens if you overcook fudge? ›

The amount of time you cook fudge directly affects its firmness. 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.

Why won't my marshmallow fudge set? ›

You do not want it to get too hot! Heating sugar to varying degrees has very different effects on how it behaves. Too much heat and your fudge will be dense and grainy. Not enough and it won't set.

How do you fix grainy fudge? ›

If you discover that your mixture is grainy, some quick thinking will save the entire batch. Pour the fudge back into your pan, and add about a cup of water to it, along with a tablespoon or two of evaporated milk, whipping cream, or whatever cream you're using.

How do you fix crystalized fudge? ›

The solution? A fudge do-over. Even though it set up properly, I threw it back into a saucepan with about 1 1/2 cups of water and gently heated the mixture to dissolve the fudge into the water. From there, I pretty much re-did the whole cooking process.

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