Millionaire Fudge {Granny's Recipe Revisited} (2024)

Millionaire Fudge, the perfect old fashioned recipe that will make everyone want to go down memory lane for grandma's fudge recipes.

Millionaire Fudge {Granny's Recipe Revisited} (1)


Millionaire Fudge is my favorite fudge of all time. It is only the most incredibly scrumptious fudge you will ever eat.

In the 1950s, marshmallow whip creme was introduced to fudge recipes by Mamie Eisenhower who changed the whole concept of how easy it is to make, not to mention how delicious.

Millionaire Fudge {Granny's Recipe Revisited} (2)

I grew up helping my Mother make this fudge every year for Christmas. We looked forward to helping scoop the fudge with a tablespoon and push the fudge out with another onto wax paper.

As soon as we were all finished, we would take the spoons and scrape every little bit of fudge we could possibly get off the sides of the pan.

Oh, you haven't lived until you have eaten every little bit of hot fudge happiness.

Millionaire Fudge {Granny's Recipe Revisited} (3)


Recipes that have been passed down by Grandmothers, Mothersand even Fathers are the ones I treasure most.

I even get to put theMillionaire Fudge in my Mother's Christmas tin she put her's in and passed down to me. It is old and beat up in places, but the fudge just tastes a little bit yummier stored in it. (giggles)

Hope you enjoy this recipe! Merry Christmas!

Millionaire Fudge

WHAT YOU NEED TO MAKE MILLIONAIRE FUDGE


  • Semi-sweet chocolate chips
  • Marshmallow creme
  • Sugar
  • Evaporated milk
  • Chopped pecans

HOW TO MAKE MILLIONAIRE FUDGE


  • Lay a long row of waxed paper on the counter for when fudge is spooned out of the pan.
  • In a mixing bowl of an electric stand mixer using the paddle attachment, add the semi-sweet chocolate chips and marshmallow whip; set aside. (My Mother added her ingredients to a large mixing bowl)
  • In a heavy large saucepan, add sugar, milk; bring to boil. Boil for 6 minutes, stirring constantly.
  • Take off heat and pour mixture over the semi-sweet chips and marshmallow whip; beating on medium speed until mixture is creamy and smooth. (My Mother mixed her's by hand) Be sure not to overbeat. Add pecans and fold in.
  • The mixture will set up as it cools. Using a small ice cream scoop, scoop fudge and lay on prepared waxed paper or you can use two tablespoons; scoop with one and push the fudge out with the other one. Continue until all the fudge has been scooped out of the pan.
  • Cool completely before moving them to a container.

The fudge can be poured out in a butter sheet pan if you are not able to scoop all the fudge before it hardens. Sometimes I do this if I am making it by myself.

Millionaire Fudge {Granny's Recipe Revisited} (4)

More Recipes ToEnjoy!

Millionaire Fudge {Granny's Recipe Revisited} (5)

Buckeye Fudge

Millionaire Fudge {Granny's Recipe Revisited} (6)

Decadent Peanut Butter Millionaire Fudge

Christmas, Fudge

Desserts

American

Yield: 48

Author: Kay Little

Millionaire Fudge {Granny's Recipe Revisited} (7)

Millionaire Fudge

Prep time: 5 MinCook time: 15 Mininactive time: 2 HourTotal time: 2 H & 20 M

The perfect old fashioned recipe that will make everyone want to go down memory lane for grandma's fudge recipes.

Ingredients:

  • 3 (12 oz bags) semi-sweet chocolate chips
  • 2 (7 oz.) jars marshmallow creme
  • 4 1/2 cups sugar
  • 1 (12 oz.) can evaporated milk
  • 1-1 1/2 cups chopped pecans (optional)

Instructions:

  1. Lay a long row of waxed paper on the counter for when fudge is spooned out of the pan.
  2. In a mixing bowl of an electric stand mixer using the paddle attachment, add the semi-sweet chocolate chips and marshmallow whip; set aside. (My Mother added her ingredients to a large mixing bowl)
  3. In a heavy large saucepan, add sugar, milk; bring to boil. Boil for 6 minutes, stirring constantly.
  4. Take off heat and pour mixture over the semi-sweet chips and marshmallow whip; beating on medium speed until mixture is creamy and smooth. (My Mother mixed her's by hand) Be sure not to overbeat. Add pecans and fold in.
  5. The mixture will set up as it cools. Using a small ice cream scoop, scoop fudge and lay on prepared waxed paper or you can use two tablespoons; scoop with one and push the fudge out with the other one. Continue until all the fudge has been scooped out of the pan.
  6. Cool completely before moving them to a container.

Notes:

The fudge can be poured out in a butter sheet pan if you are not able to scoop all the fudge before it hardens. Sometimes I do this if I am making it by myself.

Calories

119.80

Fat (grams)

3.82

Sat. Fat (grams)

1.03

Carbs (grams)

21.87

Fiber (grams)

0.48

Net carbs

21.39

Sugar (grams)

21.19

Protein (grams)

0.95

Sodium (milligrams)

8.82

Cholesterol (grams)

2.23

https://www.cookingwithk.net/2013/12/millionaire-fudge-grannys-recipe.html

Did you make this recipe?

Tag @cookingwithk on instagram and hashtag it #cookingwithk

Kay Little @ Cooking with KKay Little

Millionaire Fudge {Granny's Recipe Revisited} (2024)

FAQs

How do you beat fudge? ›

Beat the mixture

After letting the fudge cool, it's time to beat it. It is important to stir constantly with a wooden spoon until the mixture starts to thicken and its surface starts to look dull or matte. Now is the time to stop beating and pour the fudge into a mould.

What is the description of fudge? ›

Fudge is a dense, rich confection typically made with sugar, milk or cream, butter and chocolate or other flavorings. The base for fudge is boiled until it reaches the soft-ball stage (135 to 140 degrees F), then stirred or beaten as it cools to minimize the formation of sugar crystals.

Is fudge a chocolate? ›

Chocolate uses elements of the cacao bean; even in creating white chocolate, cocoa butter from the cacao bean is the main ingredient. Fudge, however, is a confection made both with and without cocoa or other chocolate elements. You can substitute vanilla or peanut butter, for example, for the chocolate.

Can you over beat fudge? ›

If you do, the sugar can crystallize, giving your fudge a gritty texture. As you beat the fudge, pay attention to color and texture. Once the fudge loses its sheen and thickens, put down your spoon. If you continue to beat the fudge, it will go from “perfect” to “rock hard” in minutes.

What to do if you forgot to beat fudge? ›

If you forget to beat the fudge, try heating it back up over low heat, then beat it once it's slightly softened. If you beat the fudge too soon, the crystals will be too large, and the fudge will be grainy.

Is evaporated milk or condensed milk better for fudge? ›

Use Evaporated Milk- Make sure to use evaporated milk and not sweetened condensed milk. If you accidentally use sweetened condensed milk your fudge will be incredibly over the top sweet. Cut up the Butter– Before adding the butter in make sure to cut it into smaller pieces for faster melting.

What does fudge mean in slang? ›

When fudge is a verb, it means to avoid straightforwardly answering a question or addressing a subject: "Just answer my question and don't fudge the issue!" Fudge is an American word from college slang meaning "a made-up story."

What is fudging slang for? ›

Meaning of fudging in English

to avoid making a decision or giving a clear answer about something: fudge the issue The government continues to fudge the issue by refusing to give exact figures.

Is fudge healthier than chocolate? ›

Fudge typically contains more sugar than chocolate, so it may not be the best choice for those looking to limit their sugar intake. On the other hand, dark chocolate is a good source of antioxidants and can provide health benefits when consumed in moderation.

What the heck is fudge? ›

Fudge is a type of confection that is made by mixing sugar, butter and milk. It has its origins in the 19th century United States, and was popular in the women's colleges of the time.

What country is fudge from? ›

Culinary legend has it that fudge was invented in America. On Valentine's Day, 1886, a confectioner and chocolate maker in Baltimore, Maryland "fudged" a batch of French caramels. The delicious result? The very first batch of "fudge" ever.

Can I use a mixer to beat fudge? ›

If you beat it by hand with a wooden spoon, crystallization can take between 5 to 15 minutes. The process is much faster with an electric mixer, just 2 to 3 minutes. The mixture is ready to be poured into a pan when it has visibly thickened and lost a bit of its luster.

Why does fudge need to be beaten? ›

Nigella's Vanilla Fudge is a traditional fudge recipe that is made by boiling butter, milk, condensed milk, sugar and golden syrup to soft ball stage. The fudge is then beaten as this makes the fudge slightly crumbly rather than chewy.

What is the secret to non grainy fudge? ›

Once a seed crystal forms, it grows bigger and bigger as the fudge cools. A lot of big crystals in fudge makes it grainy. By letting the fudge cool without stirring, you avoid creating seed crystals.

How do you salvage runny fudge? ›

I generally heat my syrup up to 235° F and let carry-over do the rest of the work. If it's overcooked (resulting in grainy fudge) or undercooked (resulting in poor setting) all you really need to do is add a bit of cream, reheat the fudge to the target temperature, and let it set again.

References

Top Articles
Latest Posts
Recommended Articles
Article information

Author: The Hon. Margery Christiansen

Last Updated:

Views: 6042

Rating: 5 / 5 (70 voted)

Reviews: 93% of readers found this page helpful

Author information

Name: The Hon. Margery Christiansen

Birthday: 2000-07-07

Address: 5050 Breitenberg Knoll, New Robert, MI 45409

Phone: +2556892639372

Job: Investor Mining Engineer

Hobby: Sketching, Cosplaying, Glassblowing, Genealogy, Crocheting, Archery, Skateboarding

Introduction: My name is The Hon. Margery Christiansen, I am a bright, adorable, precious, inexpensive, gorgeous, comfortable, happy person who loves writing and wants to share my knowledge and understanding with you.