Traveling Fudge

Traveling Fudge

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  • Prep Time


  • Total Time


  • Servings



  • 3

    c. sugar

  • 1

    c. evaporated milk

  • ½

    c. butter

  • 12-oz. pkg. semi-sweet chocolate chips

  • 1

    c. marshmallow creme

  • 1

    t. vanilla extract

  • Optional: 1 c. coarsely chopped pecans or walnuts


In a heavy 5-quart Dutch oven over medium heat, bring sugar, milk and butter to a rolling boil, stirring until sugar dissolves and mixture begins to boil. Cook, stirring constantly to prevent scorching, to the soft-ball stage, or 234 to 243 degrees on a candy thermometer. Remove from heat. Stir in chocolate chips and marshmallow creme until melted and well blended. Add vanilla and nuts, if desired. Pour into a buttered 13"x9" baking pan. Cool and cut into squares. Store in an airtight container. Makes 2-1/2 to 3 pounds.


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