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 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.

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.

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.

Where You Will See This Recipe!

Meal Plan Monday,
I'm Lovin' It,
Weekend Potluck,
Home Sweet Home,
Delicious Dishes Recipe Party,
The Scoop,
andall these fabulous parties!

Millionaire Fudge

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

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:

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.

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.

Explore More ›

Is fudge a chocolate? ›

Although fudge often contains chocolate, fudge is not the same as chocolate. Chocolate is a mix of cocoa solids, cocoa butter and sometimes sugar and other flavorings and is hard and brittle. Fudge is a mixture of sugar, dairy and flavorings that is cooked and cooled to form a smooth, semi-soft confection.

Get More Info Here ›

How do you describe fudge? ›

fudge, creamy candy made with butter, sugar, milk, and usually chocolate, cooked together and beaten to a soft, smooth texture. Fudge may be thought of as having a consistency harder than that of fondant and softer than that of hard chocolate.

Tell Me More ›

What happens if you don't beat fudge long enough? ›

However, if you don't beat it at all, the crystals won't form properly, so your fudge won't set. 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.

Can you over beat fudge? ›

Beating the cooled batter is one of the crucial steps of fudge-making, but overbeating can turn fudge hard as a rock. Pay close attention to the change in appearance and only beat the fudge until it loses its glossy sheen.

Why is fudge called fudge? ›

The story goes, a baker was trying to make chocolate caramels. However, they didn't get the recipe quite right. When the candy came out as the creamy treat we know today, they said, “Oh, fudge!” and that's how the candy got its name. The first recorded mention of fudge came from 1888.

Keep Reading ›

What does beating fudge mean? ›

The fudge is then beaten as this makes the fudge slightly crumbly rather than chewy. Beating the mixture encourages the formation of small sugar crystals, which leads to the crumbly texture. The crystals may not be noticeable in themselves but the fudge mixture will thicken and turn from shiny to matte in appearance.

Discover More Details ›

How long should I beat my fudge? ›

until it starts to crystallize. 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.

Show Me More ›

Do you need to beat fudge? ›

Beat Thoroughly. While you shouldn't mix the fudge mixture when it's hot, you should beat the mixture once it has been removed from the heat and cooled. Once again, turn to your candy thermometer.

Explore More ›

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.

Discover More ›