INGREDIENTS
Show INSTRUCTIONSBreak chocolate bars into little pieces into a large bowl. Add chocolate chips. Pour marshmallow crème over chocolate. In a large saucepan combine sugar, butter, milk. Bring to a boil and boil for exactly 5 minutes. Pour this mixture over chocolate and marshmallows. Stir until well mixed and add nuts. Pour into a buttered 9 x 13 pan and allow to set up (about 4 hours) NOTES
 Million Dollar Fudge NutritionView line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
About Our Nutrition Facts Calories per serving: 505 Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
ingredients1 package (12 ounce size) semisweet chocolate chips directionsLine a 13- x 9- x 2-inch baking pan with foil, extending the foil over edges of pan. Lightly butter foil; set aside. In a large bowl, combine the semisweet chocolate chips, milk chocolate chips, marshmallow creme, walnuts, and vanilla. In a heavy large saucepan, stir together the sugar, evaporated skimmed milk, and butter. Bring to boil over moderate heat, stirring constantly with a wooden spoon to dissolve sugar. (Avoid splashing mixture onto side of pan.) Lower the heat to moderately low. Stir and boil for 1 2 minutes. Remove from heat. Carefully pour the boiling mixture over the chocolate mixture. Stir until the chocolate is melted and the mixture is creamy and well combined. Quickly turn the fudge into prepared pan. While fudge is warm, use the tip of a small knife to score into 1-inch squares. When fudge is firm, lift it out of pan; cut into squares. To store, cover tightly and refrigerate. Cutting Fudge: By lining the pan with foil, you can remove the fudge quickly and easily. When the candy is firm, grasp the foil and lift the block of fudge out of the pan. Remove the foil and place the candy on a cutting board. Using a long-bladed, serrated knife, such as a bread knife, cut along the lines scored in the fudge. To get a smooth even cut, place one hand on the knife handle and the other on the top of the blade, then press down evenly until the knife cuts through the candy. cook's notesWhen Mamie Eisenhower came to the White House, she brought along a recipe for fudge that called for marshmallow creme. Her candy was so creamy the president reportedly called it the "million dollar" fudge. added bynutrition data for mamie eisenhower's million dollar fudge156 calories, 6 grams fat, 26 grams carbohydrates, 2 grams protein per ounce. This recipe is low in sodium. What is the secret to perfect fudge?The trick to good homemade fudge is to cook the ingredients to the right temperature to form a sugar syrup, and cool the mixture properly so the texture of the fudge turns out smooth and firm, but soft enough to cut.
Is evaporated milk or condensed milk better for fudge?Unfortunately, you cannot use evaporated milk instead of condensed milk in fudge. You can substitute evaporated milk for regular milk in many instances, but it will not give the same rich, creamy taste that you get from the sweetened condensed milk.
What is traditional fudge made of?What ingredients are in fudge? Fudge requires three essential ingredients—sugar, butter and milk—but most recipes also include chocolate or some kind of flavoring. It's also common to include mix-ins and toppings, like nuts, cookie pieces, marshmallows and hard candies.
What makes fudge hard or soft?Under- or overcooking the sugar
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.
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Recipe for old fashioned million dollar fudge
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