This lovely confection is amazingly smooth and creamy. Gramma (that’s how we spell it in our family) and my parents always poured it onto waxed paper and made logs out of it. I recently started pouring it into pans just to make it a bit easier on me. Plus I like the more uniform edges when it comes to cutting it.
I only remember my parents making the fudge without any additions, except, perhaps, occasionally nuts. I divide the candy into three portions and make one “original” or plain, one with walnuts, and a third with a touch of peanut butter. This year I cut the peanut butter fudge into squares to make it easier to tell the difference between that and the original.
Enjoy the recipe and please let me know if you make it. I would love to know how it works out for you!
Five-Pound Fudge Candy
- 13 oz. Hershey’s Chocolate Bar
- 3 C. Chocolate Chips
- 1 jar Marshmallow Creme
- 1 can Evaporated Milk
- 4.5 C. S
- Dash of salt
Mix sugar and milk in a large, heavy pan. Bring to a boil, stirring constantly to keep from burning. After mixture comes to a boil, cook for five minutes, stirring occasionally. In the meantime, break up chocolate bar into a large, heat-proof bowl; add chocolate chips. Pour hot mixture over chocolate and beat until smooth. Add marshmallow creme and vanilla (about 1 tsp.); mix well. Pour onto waxed paper, roll, and refrigerate until set.
If you want the whole batch with nuts or peanut butter, you can add them at the same time as the marshmallow creme. I divide the candy into thirds by using small pans. First I pour about one pound (yes, I use a scale) into a small loaf pan that has been greased with butter. Then I add some nuts to two small buttered loaf pans, and pour about a pound of fudge into each pan. Then I mix those up to distribute the nuts. Finally, I add some peanut butter to what remains in the bowl/pan and pour that into a small 8 x 8 dish.
Another tip: I pour the chocolate directly into the pan when it’s time rather than trying to heft the large, hot pan. And I usually add the marshmallow creme, mix that in, then add the chocolate. Not sure why, it’s just the way I’ve done it for some years.
I’ve noticed it’s almost impossible to find the 13 oz. Hershey bars anymore. I usually buy two smaller 7 oz. bars and use those – all 14 oz. At lease, what doesn’t go into my mouth while I’m waiting for the boiling phase.
Merry Christmas and enjoy!