Never Fail Fudge

I have used this recipe for 40 years no changes and I have always had perfect fudge. If yours is sugary, you cooked it too long.




1 can evaporated milk 4.5 cups sugar 1 stick margarine or butter + 5 ⅓ Tbls. 18 ounces semi sweet chocolate chips 1 -7 oz container of marshmallow cream.

Nutritional information

off the charts.


Mix in large pot like Dutch oven,the milk, sugar and butter, bring to a boil and cook for 7-10 minutes. Stirring frequently, [use smallest time and add as needed] mixture may turn slightly to a lighter color. Don't worry if you don't see this change. Remove from heat and add chocolate chips & marshmallow cream. Stir until completely mixed. Pour into a lipped cookies sheet and allow to cool. When cooled completely cut into bite size pieces and store in air tight container in refrigerator. If your fudge is "gooey or too soft, put it all back in a pot bring to a boil and cook remain time. Put back into cookie sheet and cool.