This million dollar fudge recipe is the best homemade fudge recipe around! This is so easy and soooo yummy your family and friends are sure to love it!
Mom was making fudge this weekend so I just had to share our favorite fudge recipe. This is so easy and soooo yummy! Mom can never make enough! To save on the cost of the Hershey’s we usually buy them on clearance after Halloween.
Enjoy!! Tawra
Grandma’s Million Dollar Fudge
This million dollar fudge recipe makes one of Jill’s favorite Christmas candies, and she makes it every year at Christmas time. It has a creamier texture and a richer fuller flavor than regular fudge because it uses several different kinds of chocolate and some additional ingredients.
Ingredients
4 1/2 cups sugar
1 (12 oz.) can evaporated milk
1 Tbsp. butter
2 1/2 large Hershey’s candy bars, crushed (about 12-13 oz. total)
1 (12 oz.) bag semi sweet chocolate chips
1 (7 oz.) jar marshmallow cream
1 tsp. vanilla
nuts
Instructions
- Mix the sugar, evaporated milk, and butter.
- Boil 5 minutes.
- Add the remaining ingredients; Beat until well blended.
- Pour into 2 greased 9×13 inch baking pans for thicker pieces or add another 8×8 inch pan for thinner pieces.
Notes
If you would like to experiment with other kinds of chocolate, you can substitute different chocolate as long as the number of ounces of chocolate remains approximately the same.
This Million Dollar Fudge Recipe is from our Dining On A Dime Cookbook, Volume 1.
[dining]
Speedy White Fudge Recipe
Ingredients
1 package (1 1/2 lbs.) white candy coating (Almond Bark)
1 (14 oz.) can sweetened condensed milk
Pinch of salt
1 tsp. vanilla
1 1/2 cups gum drops, chopped
Instructions
- Line a 9×9 inch baking pan with foil.
- Melt the Almond Bark, milk and salt over low heat in a medium saucepan (or use a double boiler).
- Remove from heat and add the vanilla and gum drops.
- Spread into the pan.
- Cover and chill.
- Use the foil to lift the fudge from the pan and cut.
Notes
Variations:
- Use different kinds of candies
- Use just red and green or multi colored gum drops.
- Substitute chocolate candy for the white candy and 2 Tbsp. peanut butter or peanut butter chips instead of the gum drops.
To make it easier to cut gum drops, use a pair of kitchen shears dipped in warm water. This works great for cutting anything sticky like marshmallows and candy.
Jill’s Helpful Fudge Tips:
- Before you start, be sure to have your pans all ready, your candy bars crushed, nuts chopped and every package opened and ready to dump in as soon as it is done boiling.
- I use milk chocolate candy bars, but my son-in-law and grandson love dark chocolate so I sometimes use dark chocolate and milk chocolate together. You can even substitute milk chocolate for the semi sweet chips. You can easily tailor it to your own personal preferences.
- Last year after Halloween, my daughter found a good deal on Hershey’s Kisses for 50 cents a bag, so I used those in place of my candy bars. That is why I say stock up after Halloween! The main thing is to have about 24 oz. of some kind of chocolate in the recipe.
- To make my life easier, I line the pan with plastic wrap, parchment paper or something like that and butter it well. Then I lift it out out the pan after it has cooled and use my metal pastry cutter (that has been buttered) to slice it. It works so well! I don’t cut it. I just press straight down with the cutter. There’s no gummy mess like I used to get when I would drag my knife through it.
- Sometimes I allow it to thicken, pour it onto plastic wrap and wrap and roll into logs, then slice.
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