Hi Everyone,

Our customers are constantly asking for fudge. I have tried several recipes, but just haven't found something tried and true. I want a recipe that makes a large amount and can be shelf-stable for a while. Can anyone help????????

I am desperately trying to get this perfected before the holiday season begins.

Thanks in advance!!!

The recipe on the marshmallow creme jar is my favorite and it does make alot.

I like the one you make with Eagle Brand sweetened condensed milk-very smooth and creamy.

I agree with reenie that is the best and easiest recipe. It is always smooth and very creamy.

I forgot to add "easy" - microwave recipe.

Natty, I agree with you! I like that recipe also because its not overly sweet like the one from the marshmallow jar. That was like eating pure sugar!
The one on the eaglebrand can is fudgy, smooth and creamy. Melts in your mouth!

This the recipe I have been using for years. It is easy, quick and pretty much goof proof- important since I am a lousy candy maker.
It also tastes like the fudge sold by a large chain of candy stores. It can poured into individual pans and slipped into freezer bags and frozen for several months. Yes, you do use all three types of chocolate.

Famous Name Fudge

4 cups sugar
1 cup butter
1 cup milk
1 tsp. vanilla
25 large marshmallows
12 oz. semi-sweet bits
12 oz. milk chocolate bits
2 oz. unsweetened chocolate
2 cups chopped walnuts or pecans (optional)
Butter heavy saucepan. Stir in sugar, butter, milk and vanilla. Cook over medium heat, stirring constantly. When it starts to boil, cook for 2 minutes, stirring constantly. Remove from heat. Stir in marshmallows. Add chocolates, stirring until melted and smooth. Add nuts if desired. Pour into greased pans. Makes about 4 lbs.

Just wanted to chime in here on fudge recipes...I have yet to try a microwave recipe that isn't grainy/gritty in texture of the finished product. They seem to be drier than I like and have the texture of sand in my mouth.

As far as preference: I prefer a super smooth, slightly moist fudge -- and my recipe uses evaporated milk -- and is printed on the Carnation can every holiday season (although, I have saved a label for years...just in case some executive gets a wild idea to fix something that isn't broken!) If you can't find a can -- pm me and I'll type it out for you. Or just look at the verybestbaking.com recipe listing. I am sure it is there as Carnation is one of their products.

A co-worker brought this to work one day and oh my goodness it was yum! I asked for the recipe and made it for Christmas and was a big hit! My chocoholic D-I-L was in heaven! It doesn't make a lot but you could make several batches. Recipe originated from a 1984 FHA/HERO cookbook
Fabulous Fudge
2 1/4 c. sugar
16 large marshmallows (160 small)
3/4 c. evap milk
1/2 c. margarine
1/4 tsp salt
1 c. semi sweet choc chips*
1 tsp vanilla (this is optional)
1 c. chopped pecans (optional)

Combine first 5 ingredients in a large saucepan. Bring to a boil, stirring constantly. Boil 5 minutes 9continue stirring to prevent scorching) and then remove from heat. Add choc chips and stir until completely melted. Stir in vanilla and pecans. Spread into a lightly greased 8' square pan.

* You can substitute with milk choc chips or you can do 1/2 c. choc chips and 1/2 cup peanut butter chips.

WOW!!! Thank you all so much for this great response!!!! I am going to try several of these. I actually just purchased the marshmallow fluff this morning right after my first post. I remember making this one years ago, but cannot remember the outcome!

What do you guys consider to be the shelf life of your fudge?

Thanks again so much!

And one more thing...I know Narie mentioned pouring into individual pans. I would like to possibly be able to use the plastic trays that you can purchase through KitchenKrafts for their boxes or for tins. Do you all know if that is possible with the other recipes? They usually say they are for low-temperature fudges.

Thanks again!

I don't know about the kitchen kraft boxes, but I pour mine into the smaller ziplock storage containers without problems. My fudge recipe isn't particularly hot after you have used the heat in mixture to melt the marshmallows and the chocolates. If you add the nuts, that reduces the temp. even more. I would try it. Pour some in one tray and see what happens. I used to line cardboard candy boxes with buttered tin foil and that worked fine.