Five Pound Marshmallow Fudge Recipes

THE ORIGINAL FANTASY FUDGE

Steps:

• Grease a 9x13-inch pan.
• Mix sugar, margarine, and evaporated milk in a large, heavy saucepan over medium heat, stirring to dissolve sugar. Bring mixture to a full boil for 5 minutes, stirring constantly.
• Remove from heat and stir in chocolate chips until melted and thoroughly combined. Beat in marshmallow creme, walnuts, and vanilla extract. Transfer fudge to the prepared pan and let cool before cutting into squares.

MARSHMALLOW FUDGE

Steps:

• Lightly brush an 8-inch baking pan with butter, then line with parchment, leaving 2-inch overhang on two sides. Lightly butter parchment.
• In a medium saucepan, combine remaining 2 tablespoons butter, sugar, evaporated milk, and salt. Bring to a boil over medium-high heat, stirring constantly, then cook for 3 minutes more, until pale golden and thickened slightly. Remove from heat and stir in marshmallows until mostly melted, then add chocolate and vanilla. Stir until chocolate and marshmallows have melted completely and mixture is smooth. Pour into prepared pan; smooth top with a spatula.
• Refrigerate until firm, at least 2 hours. Remove parchment with fudge from pan and cut into 36 squares. Fudge can be stored refrigerated, covered with plastic, up to 1 week.

FIVE POUND FUDGE

Steps:

• Combine first 3 ingredients in a large mixing bowl; set aside. Combine sugar and evaporated milk in a buttered Dutch oven. Cook over medium heat, stirring constantly, until mixture reaches soft ball stage or candy thermometer registers 234 degrees F; pour over chocolate morsels mixture. Beat at high speed with an electric mixer or wooden spoon until mixture thickens and begins to lose its gloss. Stir in vanilla and pecans. Spread into a buttered 15- x 10- x 1-inch jellyroll pan. Cover and chill until firm. Store in an airtight container at room temperature.

FIVE POUNDS CHOCOLATE FUDGE

Steps:

• Combine first 3 ingredients in a large bowl; set it aside.
• Combine the sugar and evaporated milk in a buttered(very important)Dutch oven. (If you don't butter the sides, your sugar could crystallize and ruin the fudge.).
• Cook over medium heat, stirring constantly, until mixture reaches soft ball stage, or candy thermometer registers 234 degrees.
• Pour over chocolate chip mixture.
• Beat at high speed with an electric mixer or wooden spoon until mixture thickens and begins to lose its gloss. (I just use a spoon, you don't have to beat this very long.).
• Stir in vanilla and chopped pecans.
• Spread fudge evenly into a buttered 15 x 10 jellyroll pan. (I usually put in waxed paper and butter the waxed paper. It comes out very easily that way if you want to cut it out of the pan, not in it.).
• Chill until firm. Store in an airtight container at room temperature.
• I cut it into 1" squares, so it makes 150 servings.

FIVE POUND MARSHMALLOW FUDGE

Steps:

• 1. In heavy saucepan boil milk, sugar, and margarine. 2. Boil for 7 minutes on medium heat. 3. Remove from heat. 4. Add chocolate chips and marshmallow cream. 5. May add nuts if desired.
• 6. Beat (by hand) until chips and marshmallow cream are completely dissolved. 7. Pour into greased 9x12 casserole dish.
• Note: I use semi-sweet chocolate chips because this candy is very rich. Store in cool place but do not refrigerate as will tend to become sugary.

FIVE POUND FUDGE

Steps:

• Cook sugar, milk, and butter to soft ball stage, stirring constantly. Take off the heat and add the remaining ingredients. Stir quickly and thoroughly to blend. Pour into a large baking pan or dish (I lightly butter it first). Cool. Cut into squares and store in refrigerator.

MY GRAM'S 5 LB FUDGE

Steps:

• Place the chocolate, butter and marshmallow cream in a large bowl. In a heavy 4 quart saucepan bring to a boil the milk and sugar, stirring constantly.
• When mixture reaches full rolling boil start timing and cook for 8 minutes, stirring frquently. Pour over the chocolate mixture and stire until well blended. Beat in the vanilla then stir in the nuts. Pour evenly into a greased 15"x10"x1" jelly roll pan. Spread evenly. Cool for about 10 minutes then refrigerate to firm at least a couple hours to overnight. Cut into 1" squares when cooled. Remember it is quite rich so not too big. Yummy!