whats the recipe on the back of marshmallow fluff for fudge?

Answer 1

Fantasy Fudge

3 cups sugar
3/4 cup (1 1/2 sticks) butter or margarine
1 small can (5oz) evaporated milk (about 2/3 cup)
1 1/2 pkg (12 squares) semi sweet baking chocolate, chopped
1 1/2 cups marshmallow creme
1 cup chopped walnuts
1 tsp vanilla

Heat sugar, butter and evaporated milk to full roiling boil in 3 quart heavy saucepan on medium heat, stirring constantly. Boil on medium heat until candy thermometer reaches 234F, stirring constantly to prevent scorching, about 4 minutes. Remove from heat.
Stir in chocolate and marshmallow creme until melted; stir in vanilla and nuts.
Spread immediately in foil-lined 9 inch square pan. Cool at room temp at least 4 hours. Cut into 1 inch squares. Store in airtight container. Makes 3lbs.

Answer 2

Marshmallow Fluff Fudge
MARSHMALLOW FLUFF FUDGE

4 c. sugar
1/2 lb. butter
1 lg. can milk

Boil the above for 5 minutes. Take off the stove and add:

1 pkg. Baker’s Chocolate, unsweetened
2 sm. or 1 lg. pkg. chocolate chips
1 jar Marshmallow Fluff
2 tsp. vanilla

Beat until all chocolate and marshmallow creme are melted (work fast). Add 1/2 pound nuts and pour into buttered pan and let cool.
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Brandice’s personal added touches to this recipe (I use different chips for different types of fudge every year):




Chocolate Peanut Butter Fudge: 1/2 peanut butter chips, 1/2 chocolate chips, add actual peanut butter (1 cup maybe), chunky peanut butter if you like nuts

Mint Chocolate Fudge: add creme de menthe to the above recipe (a lot, I’ve never really measured)

Peanut Butter Fudge: peanut butter chips instead of chocolate chips

Other things to add in any combination: crumbled sandwich cookies, butterscotch chips, white chocolate, hazelnuts, almonds, Kahlua, pumpkin + pumpkin spice (instead of chocolate chips), crumbled candybars

Answer 3

The poster above me has it right.