Mary'S Fudge(May Be Made Weeks Ahead And Stored In Refrigerator.)
Rich, creamy fudge combining chocolate, marshmallow creme, and vanilla for a decadent treat perfect for sharing or storing ahead of time in the refrigerator.
Ingredients
Instructions
- Mix sugar, evaporated milk, and margarine; bring to a boil and boil exactly 8 minutes, stirring constantly.
- Remove from stove and stir in unsweetened chocolate, chocolate chips, vanilla, and a pinch of salt in that order.
- Add the marshmallow creme last, ensuring all other ingredients are well blended before mixing it in.
- Pour the mixture into a buttered 9 x 13-inch pan and let it set until hardened.
- Cut into small squares and serve or store.
Tips & Substitutions
To ensure a smooth fudge, make sure to stir constantly as the mixture boils for exactly 8 minutes. If you find the fudge too sweet, consider using dark chocolate chips instead of semi-sweet. For a nuttier flavor, you can add chopped walnuts or pecans once the mixture is off the heat. This fudge can also be adapted for various occasions, like making Martha Washington Buttercreams.
Serving Suggestions
Cut the fudge into small squares for easy serving, and consider pairing it with a warm drink like coffee or hot cocoa for a delightful treat. It also makes a wonderful gift when wrapped in decorative cellophane. For a festive touch, serve alongside Mor Mors' Holiday Salad at gatherings or as a sweet ending to a meal featuring Idaho Potato Soup.
Storage & Reheating
Store the fudge in an airtight container in the refrigerator for up to three weeks. To maintain its texture, place parchment paper between layers if stacking. If you prefer a softer fudge, let it sit at room temperature for about 10 minutes before serving. Avoid freezing, as it may change the texture.
Nutrition & Diet Analysis (per serving)
Each serving of Mary'S Fudge(May Be Made Weeks Ahead And Stored In Refrigerator.) contains roughly 328 calories, with 2g protein, 21g carbohydrates, and 26g fat. It is an excellent source of vitamin C (27% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 566mg per serving (25% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use butter instead of margarine in this recipe?
Yes, you can substitute butter for margarine in equal amounts. This will add a richer flavor to your fudge. However, keep in mind that the texture may vary slightly, so ensure to mix well to achieve the desired consistency.
How can I make this fudge more chocolatey?
To enhance the chocolate flavor, you can increase the amount of unsweetened chocolate or chocolate chips. Adding a tablespoon of cocoa powder can also intensify the chocolate taste without altering the texture significantly.
What can I do if my fudge is too soft?
If your fudge turns out too soft, it may not have cooked long enough. You can try placing it back on the stove, cooking it for a few more minutes, and then pouring it back into the pan to set again. If it’s already cooled, refrigerate it longer to firm it up.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).