This is the Fudge recipe we use. After the basic recipe is suggestions for changing the flavor. The "Cookies and Cream" was an experiment requested by Code Red. It turned out great and is recommended for anyone that loves white Chocolate. You could add candied cherries instead of crumbled Oreos and make "Cherries in the Snow".
2 1/2 c. sugar
3/4 tsp. salt
1/2 stick butter or margarine
1 5 oz. can evaporated milk (2/3 c.)
1 Jar (7 1/2oz) Marshmallow Fluff
3/4 tsp. vanilla
1 12-oz. package semi-sweet chocolate pieces
1 /2 c. chopped walnuts (optional)
Grease a 9-inch square baking pan; set aside. In large saucepan combine the first 5 ingredients. Stir over low heat until blended. Increase heat to Medium and bring to a full-rolling boil being careful not to mistake escaping air bubbles for boiling. Boil slowly, stirring constantly for 5 minutes (use Soft-Ball test). Remove from heat, stir in vanilla and chocolate until chocolate is melted. Add nuts (optional). Turn into greased pan and cool. Makes 2 1/2 pounds.
Hint: As with all fudge recipes, cooking time will vary depending on factors such as humidity and altitude. For best results, use the softball test to make sure the fudge has been cooked enough. The softball test can be found in any cookbook and on our website under frequently asked question (FAQ's).
This is the basic fudge recipe for a 2 1/2 pound batch. If you want to make a 5 lb batch, buy the 16 oz. plastic container of Marshmallow Fluff and use the recipe printed on that container.
The flavor of the fudge can be changed by substituting different flavored chips in equal amount for the semi-sweet chocolate chips. i.e. Butterscotch, peanut butter or white chocolate pieces. There are recipes and a printable recipe book on their website http://www.marshmallowfluff.com/pages/homepage.html
To make "Cookies and Creme fudge" substitute white candy pieces for the semi-sweet chocolate. Buy a package of the mini Oreo cookies and crush them. Just before you pour the cooked fudge into the greased pan stir the larger pieces of crushed cookies into the fudge and pour into pan. Use the fine power of cookie crumbs to sprinkle over the top of the fudge and gentlely press into the fudge and let set and cool as usual.
"Flufferently" Asked Questions
This is the place to have all your burning questions about Marshmallow Fluff answered! After reading this, if you still have a question, send it to us.
My Never Fail Fudge failed. What happened?
Assuming all the ingredients were measured properly, the only way for fudge to fail is if either it is cooked at the wrong temperature or cooked for the wrong amount of time. If your fudge is too soft, it wasn't cooked long enough or at a high enough temperature. You can refrigerate it to help make it harder. If your fudge is too hard, you either cooked it too long or at too high of a temperature and there is nothing that can be done to save it. We suggest using the "soft ball test" when making fudge to help ensure proper cooking. See below.
What is the "soft ball test"?
It is a test to see if the fudge has been cooked to the proper stage. Before you start cooking, fill a small dish with ice water and set aside. After you have brought the recipe to a full boil for 4 minutes, dribble a few drops of the mixture into the ice water from a wooden spoon. After it cools in the water (about 10 seconds), you should be able to roll it into small ball with your finger tips. If you put it in your mouth, it will be slightly chewy. If it passes these tests, you are done and should remove the mixture from heat and add the remaining ingredients. Otherwise, cook for another 30 seconds and try the test again. Most of the time, cooking time will not exceed 5 minutes.
Should I use a candy thermometer to test for the "soft ball stage" when cooking fudge ?
No. Candy thermometers are unreliable for determining the softball stage when cooking fudge.