Millionaire Fudge is my favorite fudge of all time. It is only the most incredibly scrumptious fudge you will ever eat.
In the 1950's, marshmallow whip creme was introduced to fudge recipes by Mamie Eisenhower who changed the whole concept of how easy it is to make, not to mention how delicious.
I grew up helping my Mother make this fudge every year for Christmas. We looked forward to helping scoop the fudge with a tablespoon and push the fudge out with another onto wax paper.
As soon as we were all finished, we would take the spoons and scrap every little bit of fudge we could possibly get off the sides of the pan.
Oh, you haven't lived until you have eaten every little bit of hot fudge happiness.
Recipes that have been passed down by Grandmothers, Mothers and even Fathers are the ones I treasure most.
I even get to put the Millionaire Fudge in my Mother's Christmas tin she put her's in and passed down to me. It is old and beat up in places, but the fudge just taste a little bit yummier stored in it. (giggles)
Hope you enjoy this recipe! Merry Christmas!
Recipe by Cooking with K
3 (12 oz bags) semi-sweet chocolate chips
2 (7 oz.) jars marshmallow creme
4 1/2 cups sugar
1 (12 oz.) can evaporated milk
1-1 1/2 cups chopped pecans (optional)
Lay a long row of waxed paper on the counter for when fudge is spooned out of the pan.
In a mixing bowl of an electric stand mixer using the paddle attachment, add the semi-sweet chocolate chips and marshmallow whip; set aside. (My Mother added her ingredients to a large mixing bowl)
In a heavy large saucepan, add sugar, milk; bring to boil. Boil for 6 minutes, stirring constantly.
Take off heat and pour mixture over the semi-sweet chips and marshmallow whip; beating on medium speed until mixture is creamy and smooth. (My Mother mixed her's by hand) Be sure not to over beat. Add pecans and fold in.
The mixture will set up as it cools. Using a small ice cream scoop, scoop fudge and lay on prepared waxed paper or you can use two tablespoons; scoop with one and push the fudge out with the other one. Continue until all the fudge has been scooped out of the pan.
Cool completely before moving them to a container.
Cook's Note: The fudge can be poured out in a butter sheet pan if you are not able to scoop all the fudge before it hardens. Sometimes I do this if I am making it by myself.
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