This recipe for Homemade Fudge using Marshmallow Creme was our beloved "Nana B's Fudge. Using marshmallow creme creates an easy, almost fail-proof, smooth, rich fudge recipe. This fudge makes a great gift for the holidays.
The making of - Nana B's Fudge
Why you should make this recipe
Because it's so darn easy. And good.
Nana B. - Gracious to a fault, she played golf each Friday with her girlfriends well into her late 70's and smoked Camel non-filters. While she was always a joy to be around, And like me, she only inherited the last name of Baker, she wasn't a baker either.
Nana B was raised in a house with servants, including cooks. She didn't need to learn to cook. Until she met and married BB's granddad, who was in the Navy and who expected a wife to cook. So she tried. She really really tried. But her idea of cooking was to boil it. Boil everything. Protein, vegetables, starch. Boil it. It was said that BB's dad always had a shaker of Lawry's Seasoned Salt at hand. Anything to give the food some flavor.
But she could make this fudge. She made a darn fine fudge that everyone looked forward to receiving during the holidays.
What was the inspiration for this easy marshmallow creme fudge?
Now it seems that, as I come to find out, Nana B's fudge was/is very close to the same recipe that is Mamie Eisenhower's Fudge. I'm sure this came to be as it was probably the fudge recipe in every newspaper or magazine during the time of the Eisenhower administration in the '50s.
Ike was well-liked as a president, and Mamie, as the first lady had her duties as well within the administration, although unlike in today's world, it was much more "domestically" defined.
I'm fairly sure, although not positive, that at some time during the holidays someone interviewed her and asked her what she likes to give out for the holidays, and she gave them this recipe...more or less. The only differences I can see are:
How this fudge recipe is different
- The addition of vanilla extract - way to go Nana B!
- The removal of the words "sweet German chocolate" to just be "sweet dark chocolate". Although there were a few batches made with semi-sweet and milk chocolate. So if you don't like only dark chocolates, feel free to substitute milk chocolate for the sweet dark. Not my fav, but I'm not the one eating it right? Regardless of whether you decide to use milk or dark chocolate, remember this - Fudge is about the chocolate. So please, use the BEST chocolate that you can buy. The more cacao in it, the smoother, richer, flavorful it will taste.
- The original recipe calls for pecans, that's so south. Nana B, being from Ohio, always used walnuts. And remember to always always toast your nuts.
The ingredients needed to make this rich chocolaty fudge
- Pure cane granulated sugar - a whopping 4 ½ cups worth
- Unsalted butter - If you use salted butter eleminate the pinch of salt in the recipe
- Evaporated Milk - 1 - 12 ounce can. Best if you use the full fat kind, but 2% will work
- Semi Sweet Chocolate - Also known as bittersweet chocolate - shoot for something that is 60%+ cocao
- Sweet Dark Chocolate - ususally around 35% cocao
- Pure Vanilla Extract - The is no substitute for pure vanilla. Imitation vanilla is just that, chemiclals made to taste like vanilla
- Marshmallow Creme - or fluff
- Walnuts or Pecans - OPTIONAL - but if you use them, make sure they are TOASTED nuts.
FAQ's
Beet sugar has a more earthy, oxidized aroma and burnt sugar aftertaste. Pure cane sugar has a sweeter aftertaste and a more fruity aroma. Cane sugar will caramelize more easily and result in a more uniform product than beet sugar.
It has to do with the sweetness of the chocolate. Semisweet chocolate is a subcategory of dark chocolate. Dark chocolate must have a minimum of 35% cocoa solids. The higher the number of solids, the more bitter the chocolate becomes. Semisweet chocolate has a cocoa solid content of between 35-65%. The higher the cocoa content, the less sweet the chocolate is.
Yes, the nuts are optional but I love nuts in my fudge so I always add some. Just make sure your nuts are toasted.
The easiest way is to buy them already toasted, but if you can't find them already done, spread the nuts halves, or pieces on a cookie sheet and put them into a 350ºF (176.7ºC) for about 7 - 10 minutes until they are nicely browned. Do keep an eye on them so they don't burn. You can usually smell the nuttiness when they are ready.
If you have a boilover, as shown below, it's because you are trying to boil it too quickly and not stirring. Your best bet would have been to keep the boil at a minimum and to stir often, but as I was involved with my creme I didn't notice until it had already gone over.
Quickly turn off the heat and give the mixture a stir. This will stop the boilover. If you didn't lose too much of the "caramel" (I lost about ½ cup) you can still make the fudge. I found my final fudge to be a little denser and chocolaty but that was not a problem. If you lose more than that, you may want to start over.
Step by Step directions (and some don'ts as well)
In a deep bowl combine the chopped chocolates along with the creme and vanilla 
Toast your nuts, if using.
Bring the sugar, salt, butter, and evaporated milk to a boil, lower the heat and cook, stirring occasionally for about 5 minutes Keep it at a low boil so the mixture does not boil over, as this one did 
To create this mess, which is no fun to clean up
Once the mixture is hot, pour into the chocolate marshmallow mixture and mix until no white show, this is getting close Then mix in the nuts if using 
Pour into a 15 x 10 baking pan that's been lined with foil and cool in the refrigerator for about an hour
So load up your sleigh with some Homemade Fudge using Marshmallow Creme (Nana B's Fudge) and share the joy!
When Nana B and Trevor first met. Love at first sight as she deemed him "Trevor Wever"
This post was updated and modified 1/4/2022
Check out these other ideas for "Gifts from your kitchen"...
Chocolate Cherry Biscotti with Pistachio
How to Make Homemade Fudge Using Marshmallow Creme (Nana B's Fudge)
Equipment
- Heavy Bottom Pan
Ingredients
- 4 ½ cups granulated sugar pure cane preferred
- Pinch salt
- 2 tablespoons unsalted butter
- 1 12-ounce can evaporated milk full fat preferred, but 2% will work
- 12 ounces semi-sweet chocolate bar coarsely chopped
- 10 ounces sweet dark chocolate bar coarsely chopped
- 1 teaspoon pure vanilla extract
- 1 7-ounce jar marshmallow fluff
- 1 ½ to 2 cups chopped toasted nuts such as walnut or pecan
Instructions
- In a heavy-bottomed saucepan, bring the sugar, salt, butter and evaporated milk to a boil. Boil for about 6 minutes, stirring occasionally. Keep it just at a boil so the mixture doesn't scorch on the bottom or flow over on the stove top.
- In a large deep bowl, combine the chocolate, marshmallow fluff, and vanilla extract. Once the milk/sugar mixture has boiled, pour over the chocolate/mixture and stir or beat until the chocolate is all melted and the marshmallow fluff is completely incorporated (you see no white). Stir in the chopped nuts.
- Spray or coat a 15 x 10 cookie sheet with cooking spray; or line with foil, parchment, or waxed paper. Pour the fudge in and smooth until evenly distributed. Allow to harden at room temperature. Cut into squares. Makes about 3 pounds of fudge or 48 1-inch squares.
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