We have marshmallow fluff - anyone have the fudge recipe?

[MazdaUK]

Limited time only (for thansgiving) we have marshmallow fluff available from our online store Kicky is desperate to make fudge again but I didn't keep the recipe as we don't generally have it here

Does anyone have the recipe for fudge? I remember it calls for industrial quantities of sugar and butter

 

[piratesmate]

http://www.marshmallowfluff.com/pages/never_fail_fudge.html
Never Fail Fudge
* 2 1/2 c. sugar
* 3/4 tsp. salt
* 1/2 stick butter or margarine
* 1 5.33 oz. can evaporated milk (3/4 c.)
* 1 Jar (7 1/2oz) Marshmallow Fluff
* 3/4 tsp. vanilla
* 1 12-oz. package semisweet-chocolate pieces
* 1 /2 c. chopped walnuts


Grease a 9-inch square baking pan; set aside. In large saucepan combine first 5 ingredients. Stir over low heat until blended. Heat to a full-rolling boil being careful not to mistake escaping air bubbles for boiling. Boil slowly, stirring constantly, 5 minutes. Remove from heat, stir in vanilla and chocolate until chocolate is melted. Add nuts. Turn into greased pan and cool. Makes 2 1/2 pounds.

Heavenly Flugg Fudge
* 1 1/3 cup Sugar
* 1 jar Marshmallow Fluff (7 1/2 oz)
* 2/3 cup evaporated milk
* 1/4 cup butter
* 1/4 cup coffee liqueur
* 1/4 tsp. Salt
* 2 cups semi-sweet chocolate bits
* 1 cup milk chocolate bits
* 2/3 cup walnuts (if desired)
* 1 tsp. vanilla


In a 2-quart pot, combine sugar, Fluff, evaporated milk, butter, salt and coffee liqueur. Over low heat, stir until mixed. Bring to full boil over medium heat and boil for 5 minutes stirring constantly. Remove from heat. Stir in chocolate, nuts and vanilla until mixed. Pour into buttered 8 x 8-inch pan. Makes about 2 1/4 lbs.

Note: alcohol is boiled away in cooking process. OK to serve kids.

Hint: As with all fudge recipes, cooking time will vary depending on factors such as humidity and altitude. For best results, use the softball test to make sure the fudge has been cooked enough. The softball test can be found in any cookbook and on our website under frequently asked question (FAQ's)

= = = =
From another link - this one has mega amounts of sugar so maybe it's this one:
Marshmallow Fluff Fudge

5 cups granulated sugar
1 stick (1/2 cup) butter or margarine
1 (15 ounce) can evaporated milk
2 cups Marshmallow Fluff
12 ounces chocolate chips
1 1/2 cups chopped nuts

Bring granulated sugar, butter and evaporated milk to a full boil. Turn down heat and cook until the mixture has a good caramel color.

Put Marshmallow Fluff and chocolate chips into a large bowl. Pour the hot mixture over the cool ingredients and stir until all the Marshmallow Fluff is mixed in. Stir in 1 1/2 cups chopped nuts and pour into a lightly buttered dish.

 

[psammie1025]

This makes a huge pan, enough to share with family & friends!

BAILEY'S IRISH CREAM FUDGE

4 & 1/2 cups Sugar
1 (12oz) can Evaporated Milk
1/2 pound Butter
2 (12oz) packages Milk Chocolate Chips
1 (12oz) package Semi Sweet Chocolate Chips
2 (7oz) jars Marshmellow Creme
2 teaspoons Vanilla
2/3 cup Bailey's Irish Cream
2 cups chopped Nuts

Follow directions EXACTLY!

Set all chocolate chips, marshmellow creme, vanilla, Bailey's & nuts in a very large bowl. Set aside for later.
Bring butter, sugar & milk to a boil & then cook slowly for exactly 11 minutes, stirring constantly.
Pour milk mixture over the other ingredients & stir slowly to blend. Do not use a mixer.
Pour into a buttered 10 x 15 inch pan & chill very well.
Cut & enjoy!

 

[MazdaUK]

Thanks all. Piratesmate, it WAS the one with 5 cups of sugar Maybe I'll try a different one this time

 

[greeneeyes]

You don't need fluff to make fudge, but if that is the kind you want to make...

FANTASY FUDGE

3 c. sugar
3/4 c. butter
2/3 c. (5 1/3 fl. oz. can) Carnation evaporated milk
1 (12 oz.) pkg. semi-sweet chocolate pieces
2 c. Kraft marshmallow creme
1 c. chopped nuts
1 tsp. vanilla

Combine sugar, butter and milk in heavy 2 1/2 quart saucepan; bring to a full rolling boil, stirring constantly. Continue boiling 5 minutes over medium heat, stirring constantly to prevent scorching. Remove from heat; stir in chocolate pieces until melted. Add marshmallow creme, nuts and vanilla; beat until well blended. Pour into greased 13 x 9 inch pan. Cool at room temperature; cut into squares. Makes approximately 3 pounds.

Butterscotch Nut Fudge

Ingredients:
1-3/4 cups sugar
1 jar (7 oz.) marshmallow creme
3/4 cup evaporated milk
1/4 cup (1/2 stick) butter
1-3/4 cups (11-oz. pkg.) HERSHEY'S Butterscotch Chips
1 cup chopped salted mixed nuts
1 teaspoon vanilla extract
Preparation:
1. Line 8-inch square pan with foil, extending foil over edges of pan.

2. Combine sugar, marshmallow creme, evaporated milk and butter in heavy 3-quart saucepan. Cook over medium heat, stirring constantly, until mixture comes to full boil; boil and stir 5 minutes.

3. Remove from heat; gradually add butterscotch chips, stirring until chips are melted. Stir in nuts and vanilla. Pour into prepared pan; cool.

4. Refrigerate 2 to 3 hours. Remove from pan; place on cutting board. Peel off foil. Cut into squares. Store tightly covered in refrigerator. About 5 dozen pieces or about 2-1/4 pounds candy.

NOTE: For best results, do not double this recipe.


Cookies & Cream Fudge

Ingredients:

* 3 cups granulated sugar
* 3/4 cup (1 1/2 sticks) butter or margarine
* 2/3 cup (5 fl.-oz. can) Evaporated Milk
* 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Premier White Morsels
* 1 jar (7 oz.) marshmallow crème
* 1/2 cup finely crushed cream-filled chocolate sandwich cookies
* 1 teaspoon vanilla extract (optional)
* 1 cup crumbled cream-filled chocolate sandwich cookies

Directions:
LINE 9-inch-square baking pan with foil.

COMBINE sugar, butter and evaporated milk in medium, heavy-duty saucepan. Bring to a full rolling boil, stirring constantly. Boil, stirring constantly, for 3 minutes. Remove from heat.

STIR in morsels, marshmallow crème, finely crushed cookies and vanilla extract. Pour into prepared pan. Sprinkle crumbled cookies on top. Gently swirl cookies into fudge using a knife without touching bottom of pan. Refrigerate for 1 hour or until firm. Lift from pan; remove foil. Cut into 48 pieces.

 

[MazdaUK]

Mmmmmmmmmmm!

PSammie, DH said it was a waste of Bailey's, he'd rather drink it

 

[RumpleMom]

The Fantasy Fudge recipe is the one I use. I have been making it for 38 years (haven't missed a year yet).

I pour one recipe into 3 small aluminum foil pans and pop on the plastic lid, add a bow and I'm done. I can make it a few days ahead of giving by using these pans, it stays fresh.

 

[MazdaUK]

And I bet it freezes OK in those too, right? (Anythihng to stop me eating the lot right off ) that reminds me - need to order choc chips and evap.