Friday, December 18, 2009

Jill's Fudge

     Submitted by: Jill Harwood


1/2 lb (8 oz.) bar of Hershey's milk chocolate

24 oz. semi-sweet chocolate chips

2 cups chopped nuts

1 cube butter

1 can (12 oz.) evaporated milk

4 1/2 cups sugar

10 oz. of mini marshmallows


Shave or finely chop the chocolate bar into a 6 quart pan or bowl. Add chocolate chips and nuts. Mix together.

In another pot, melt butter. Add evaporated milk and sugar. Bring to a boil. Once this mixture starts to boil, keep at a rolling boil for 4 minutes. Stir marshmallows into boiling mixture for 30 seconds and immediately remove from heat. Once marshmallows are mostly melted, pour this mixture into the chocolate and nuts. Stir until everything is combined well and all the chocolate has melted. Spread onto a cookie sheet. Place in fridge until cool and then cut into desired size. Enjoy!


Do not over-cook the marshmallows. They will become stiff and will take away from the smooth texture of the fudge.

This recipe almost fills to the top an over-sized cookie sheet...17x12x1. (My pieces end up about 1" x 1" x 7/8".) You can use any size pan you want to achieve desired thickness.

Keep covered and only cut desired amount as fudge will dry out quickly.

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