Tuesday, December 15, 2020

Christmas Fudge since 1967

When I was 11 years old I found a recipe for Fudge on a can of Carnation Evaporated Milk. I made the fudge but I didn’t understand that you stirred the hot cooked fudge until the marshmallows were completely melted and all traces of white gone. How adorable. I realized what I had done before I made the next batch which I made at Christmas. I have been making the fudge every Christmas since. Actually, I’ll be honest, I got up before six this morning and got myself a cup of coffee and a small piece of fudge. What a lovely way to start my day. This past week I got the fudge shipped off to the family in that I can’t hand deliver. I thought I would share the recipe in case you wanted to try it yourself.

Christmas Fudge 


3 1/3 cups granulated sugar  1 2/3

1 1/3 cup Carnation Evaporated Milk  2/3

4 tbsp butter 2

1 tsp salt 1/2

4 cups miniature marshmallows  2

3 cups semi-sweet chocolate chips  1 1/2

2 tsp vanilla extract 1

1/2 cup chopped walnuts (optional)

**Recipe makes a larger rectangular pan. The measurements to the right of ingredients are for a smaller 8” square pan.**


Butter a rectangular or 8” square baking pan depending whether you want to make a large or small batch. 

Combine sugar, evaporated milk, butter and salt in medium saucepan; slowly bring to rolling boil over medium heat, stirring constantly. Boil 4 to 5 minutes or until mixture starts to thicken. Remove from heat. Stir in marshmallows, chocolate chips, vanilla and nuts (if desired) until marshmallows and chocolate melt and blend. Stir until all the marshmallows are completely melted. Pour into a buttered rectangular pan. I use a clear Pyrex. If you want to put maraschino cherries or pecans or something on top, do it right now, it will harden quickly. Leave at room temperature. Once cooled off cut into squares. Now you can put it in the fridge. 

Eat the warm remnants/leftovers in the pot. It's my favorite part.