For some, the making of fudge without a graininess or “sugar” texture is difficult. This, in a modernized version, is one of the recipes that has been popular for sixty years.
Make Ahead RecipeYes
OccasionFamily Get-together, game day
Dietary Considerationegg-free, gluten-free, kosher, peanut free, soy free, vegetarian
Taste and Texturebuttery, chocolatey, creamy, crunchy, nutty, rich
Type of Dishchocolate dessert, dessert
- 4 cups sugar
- 1 2/3 cups evaporated milk (14½ ounce-can)
- ¼ to ½ cup butter
- ¼ teaspoon salt
- 12-ounce package semisweet chocolate pieces
- 4 ounces unsweetened chocolate optional, cut into small bits
- ½ pound marshmallows
- 1 to 2 cups slightly toasted walnuts, pecans, or filberts
Combine the sugar, evaporated milk, butter, and salt in a 4-quart saucepan. Stir well. Bring to a full rolling boil (that cannot be stirred down) and boil 4 minutes. Have the chocolate and marshmallows ready in a mixing bowl. If you prefer, cut the marshmallows in half with greased scissors, or use tiny ones. Pour the sugar mixture over the marshmallows and chocolate, and stir until they are melted and well blended. Stir in the nuts, and turn into a well-buttered pan about 10 × 14 × 2 inches. Cool at room temperature. This will take about 8 hours to set firmly. Cut into serving-size pieces after cooling.
1972 James A. Beard