Yesterday I posted about my mom using the fudge recipe from the back of the marshmallow creme container. I made some last night - here it is!
You will need:
1.5 cups (three sticks) of butter, preferably unsalted
6 cups sugar (yes six cups - that’s almost an entire bag of sugar, fyi)
2 small cans (5 oz each) evaporated milk (note - NOT sweetened condensed milk, the two are often confused, they’re right next to each other in the baking aisle)
1 large jar of marshmallow creme
24 oz of semi-sweet baker’s chocolate (that’s 6 boxes - the boxes usually contain 4 oz - also watch out you’re getting the right kind, there are several kinds - you want semi-sweet for this, not, for example, unsweetened, which is also commonly used in baking - tbh I think my mom used to use semi-sweet chocolate chips in hers, but you’d need to make sure you had 24 oz)
2 tsp vanilla
You will also need a candy thermometer. They’re five bucks in the baking supplies aisle if you don’t have one. And a largish pot. You can see in the photo I used my Dutch oven.
I melt the butter first, or mostly melt it, over medium heat. Add the evaporated milk and the sugar and stir it all up. It WILL seem like an impossible amount of sugar when you measure it out but it’ll dissolve quickly.
Bring the whole mess to a rolling bubble. STIR IT CONSTANTLY. Don’t turn up the heat, keep it at medium. Clip the candy thermometer to the side of the pan, like in the pic above. You need to get the mixture to the soft ball stage, which is 234 F - a candy thermometer will have a special line marked there labeled “soft ball stage” to be helpful. I let it boil at that stage for a minute or two.
Turn off the heat. Dump in the chocolate - I break it into pieces before I add it for ease of melting - and the marshmallow creme. You’ll need a spatula or something to get it all out of the jar, that shit is sticky. Start stirring. This is going to take a bit of time to get everything melted in and mixed so it’s nice and homogeneous. I add the vanilla about halfway through this stirring process but really you can do it anytime after you’ve turned off the heat.
This recipe will fill one (1) jelly roll pan (a jelly roll pan is a baking sheet with sides, like the one in the photo). I line it with aluminum foil - but you won’t be able to lift it out like you would baked bars or something, the fudge is soft and will buckle. You’ll need to cut it up in the pan. You don’t really have to line it, it’ll come out fine, it just helps cleanup. Waxed paper also works.
Pour all that shit in there and spread it out, getting it nice to all the corners. It’ll solidify in a few hours but I’d give it overnight before you cut it. Mmmm chocolately fudgey goodness.
Like I said, this recipe is on the back of the marshmallow creme container, so no worries about finding this again. If you want to make a FUCKTON of fudge and double the batch (or my mom used to make one batch regular, one with nuts) - do NOT try to do a double batch at once. It’s too much stuff to mix in at once. Make one batch, then make a second batch. Actually this recipe IS the double batch - they also sell a smaller size marshmallow creme jar and that one has the single batch on the back (¾ cups butter, 3 cups sugar, etc). But this size batch handily fills one jelly roll pan, so that’s convenient.