I will be making fudge this afternoon. If I don’t get a better idea, I’m makin’ the recipe from Betty Crocker. Certainly we can do better here. Proceed.
Having just finished a marathon day of baking, here’s a few I know of:
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use the recipe on the back of the marshmallow creme jar, but substitute mint flavoring for the vanilla extract. (I find this recipe makes way more fudge than I want or need)
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same as number one, but use cinnamon flavoring.
I like very simple recipes, this one is smooth and creamy, I’ve bolded the ingredients I use when their are alternates listed:
2 C sugar, maple, brown or white
2 tsps corn syrup
1 C milk, cream or water
2 Tbls butter
1 tsp vanilla
4T cocoa
Place sugar, syrup, milk and chocolate over slow fire, and stir occassionally to prevent burning; boil until a few drops poured in cold water form a soft ball that will hold together when rolled between the fingers (234 F) Add 1/8 tsp salt, butter and vanilla. Let cool until it may be dented with the fingers and beat well until thick and creamy. If desired, knead. Pour into buttered pan. Mark in squares.
Makes about a 4"x8" square. I add nuts when I’m just finishing up beating it.
From * The Settlement Cook Book, The way to a man’s heart* 1901. 
I’m with the marshmallow fluff recipe. I’ve tried lots of gourmet-style recipes, and they’re really no better.
I agree, but I’ve heard a rumor that they don’t sell Fluff in many parts of the country.
er, what if you don’t want marshmallow fluff in yer fudge? I just want FUDGE.
The recipe above looks pretty good, though. I might try that. Keep ‘em comin’!
My dad makes the BEST fudge ever. He also uses the recipe from the back of the fluff jar, but substitutes Jack Daniels for the vanilla extract. Also, he uses pecans. Mmmmm. I hear he’s making a batch tonight…woohoo!
I’m wondering if we’ve confused you. There isn’t really any marshmallow fluff to be found in the finished product, any more than you can identify the eggs in a cake once it’s baked. The fluff is a subsitute for sweetened condensed milk and maybe some of the sugar, IICR. The recipe results in a rich, chocolate fudge.
My father also makes excellent fudge. He uses his mother’s recipe which is very close to the one posted above by BoobySuezQ. (Aha! Now we know where she got it!) I can attest to the fact that this recipe produces excellent, rich, melt-in-your mouth chocolate fudge. It may prove addictive however, so use at your own risk LOL
The only small difference in my father’s recipe is that he uses 1 cup white sugar AND 1 cup brown sugar, instead of either/or.
BobbySuezQ wrote 4T cocoa: I’m assuming this is 4 tblspoons cocoa powder…? This is what my father uses.
And he always uses cream, he feels that since it’s fudge, may as well go for the gusto and let the old arteries fend for themselves. 
It is just the Best Fudge Ever. Enjoy.
Faux Fudge:
1 bag of semi-sweet morsels
1 can of sweatened condensed milk
Melt together in pan stirring constantly.
Pour in wax paper lined pan, let set.
Um…sweetened NOT sweatened…yuck.
I worked at a fudge kitchen for a summer which had the most delicious fudge EVER. I’ve tried about 4 homemade recipes since then, but nothing came as close to the sweet, rich, fudgy taste I remember so well from my job as the marshmallow fluff recipe. Maybe I can get the fudge kitchen’s recipe and post it here, but I can’t promise it.
This is the simple one that my mother always used…exact measurements aren’t really available for anythign other than the milk & sugar
2 cups sugar
1 cup milk
Large spoonful of cocoa powder
about…1/3 of a stick of butter (or margarine, if youmust)
Put it in all together in a saucepan and bring to a rolling boil. Avoid stirring as much as possible. Boil until it reaches the soft-ball stage. Meanwhile, run a couple of inches of cold water into your sink. If you want peanut butter fudge, get a decent sized spoonful ready. Also, prepare whatever dish you’re going to place it into by buttering it.
Remove the pan from the heat and place into the water. Add peanut butter if desired and stir until the fudge begins to thicken, then pour into waiting dish. If you want it really pretty, spread it around fairly well before it cools. Allow to cool and cut into pieces.
correct, it is unsweetened cocoa powder. The cookbook I use leaves out details from time to time … such as what type of cocoa or cooking times for cakes. Like you are just supposed to know
wish I would have seen the Jack Daniels addition post before I made mine. I’m thinking my creme tequila might have been a good addition!
Using marshmallow cream and sweetened condensed milk are cheating I tell you! Yes, they make a nice chocolatey candy, but it is not fudge!
My favorite fudge is:
Poor man’s fudge
2 cups sugar
1/3 cup cocoa
dash salt
2/3 cup water
Combine and cook to soft ball stage
Put pan in empty sink to cool add on top but do not beat or stir in:
2T butter or oleo
1 tsp vanilla
let cool until it reaches 110 F. Beat until it loses its gloss and poor into 8 inch square pan.
Real fudge recipes may have milk or cream, but any new fangled marshmallow cream or worse sweetened condensed milk (shudder) is not fudge!
4 1/2 cups sugar (baker’s sugar is awsome in this)
1 can evaporated milk
1 stick butter (salted)
Mix all above ingredients in a large pan (dutch oven) and bring to a boil. Boil over medium high heat STIRRING CONSTANTLY for 5 minutes.
After the 5 minutes are up add 20 large marshmallows (cut in half before hand) and don’t stop stirring! When the marshmallows are just about melted take the pan off the heat and add…
1 bag of semi sweet chocolate chips (See’s Candy chips make it orgasmic)
1 teaspoon vanilla extract
Blend untill all is melted and completely incorporated.
You can add nuts if you want. Then pour into greased pans and let cool.
I made this yesterday and it’s sooooooo gooooood.
1 pound butter
1 pound Velvetta cheese
4 pounds powdered sugar
1 cup dry cocoa (Hershey’s)
1 Tablespoon vanilla
1/2 cup chopped nuts
Melt butter and cheese together on medium heat. Add sugar and cocoa and vanilla. Mix well and stir in nuts. Place in buttered 9 x 13 inch pan, cool and cut.
I know the cheese thing sounds weird, but it keeps the fudge really moist and good!!! You don’t taste any cheese at all IN the fudge!!!
Well, heck, I don’t ususally taste any cheese at all in the Velveeta!
The recipe on this page http://www.soapnuts.com/cook3.html for Mom’s fabulous fudge is reputedly good.
Now look what you’ve all done - you make me want to make fudge!
Susan
The receipe on the current Kraft Marshmello Creme jar is not as good as the old recipe. I remember the ingredients and the cooking instructions are the same so here goes:
3 cups sugar
3/4 cup butter or margerine
One small can evaperated milk
12 oz. bag of chocolate chips
7 oz jar of marshmello creme
1 tsp vanilla
Dash of salt (family addition, brings out chocolate flavor)
1 cup nuts
I like the mint substitution, I’ll try that the next time I make fudge.