See's Fudge

See's Fudge

This fudge recipe was passed down from my great-grandmother and added to an elementary school holiday cookbook in 1972 when I was in 2nd grade. I've always remembered this recipe and love this fudge.

Prep Time

20

Minutes

Total Time

2:00

Hrs:Mins

Makes

120

Servings

1
cube (1/4 cup) unsalted butter
1
cup granulated sugar
1
can (14 oz) sweetened condensed milk (not evaporated)
13
standard sized marshmallows
1
bag (12 oz) semisweet chocolate chips (2 cups)
1
tsp vanilla extract
1 1/2
cups chopped nuts (if desired)
  1. Grease bottom and sides of an 8" x 10" rectangular baking pan with vegetable shortening
  2. In a 2-qt saucepan, heat butter, milk, and sugar over low heat, stirring constantly, until mixture is smooth but not bubbling
  3. Drop in 13 marshmallows while still stirring constantly until mixture is thoroughly blended
  4. Slowly mix in chocolate chips and vanilla extract, stirring until smooth and uniform in color
  5. Quickly stir in nuts (if desired) and spread mixture into the greased baking pan. Refrigerate about 1 hour 40 minutes or until firm, scoring 8 x 10 rows to make 1 inch squares after the first 45 minutes. When firm, cut along scored lines to make 80 1-inch squares.
Makes Servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Instead of greasing the baking pan, line with wax paper or paper baking sheets for easier removal of fudge.

Nutrition Information:

1 Serving ()
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.