Sarah Perreault
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I have looked high and I have looked low for this recipe. This is the exact recipe my mother used since the 1950s. I remember sneaking out of bed in the middle of the night to get a piece of this fudge. Everyone always raved about how great her fudge was. I’ve never seen a recipe on the Internet that was exactly the same as hers. If you want one with fluff or any other ingredients, you can find plenty on the Internet, but this one is the best. I would love to know the origin of this recipe but I’m sure that’s probably impossible.
Even though I followed the recipe as written, mine failed. It was delicious, but never firmed up. We ate it with spoons and even heated it up for ice cream.
This recipe is identical to my 50 year old family recipe - except for the quantities.
The key secret to getting fudge to 'firm-up', is to boil, (stirring constantly), until it reaches 235 degrees. This is called the 'soft-ball' stage - and it's critical to making fudge. An electronic thermometer works perfect for checking the temperature.
I just made, (last night), two batches. And I even doubled the recipe.
I had the same problem, mine never firmed up enough to satisfy me. I didn't have to spoon it out, I could cut it but it was very soft.
I had the same problem too! I didn’t actually use this recipe though. The one I had was for Carnation Fudge....but the ingredients and instructions are the same. So there’s yet another name for it! 😉 I find that boiling it for 5 minutes isn’t enough time for it to set up properly. Mine was soft and gooey too and I tried to redo it but it came out the same. I recently used another fudge recipe I had and cooked it to 234 degrees (as the other commenter said to do below) and it turned out fine! So I don’t think this recipe gives accurate instructions. Try using a candy thermometer next time. I’m going to try again too and see if it works this time.
Use a candy thermometer. Cook until it reaches 234°
The recipe eith the marshmallows was called, at one time, “Philadelphia Fudge” Why? Who knows! But it had the jar of MarshmallowFluff. Nuts or no nuts, your preference. We used to fight over the pot when it was done, it was that good!
The recipe eith the marshmallows was called, at one time, “Philadelphia Fudge” Why? Who knows! But it had the jar of MarshmallowFluff. Nuts or no nuts, your preference. We used to fight over the pot when it was done, it was that good!
I have used a recipe for over 70 years from Diamond Walnuts that used a jar of marshmallow creme - and salted butter - with same ingredients only in different quantities. My mother-in-law always said it was the best she ever had and she definitely was a great cook.
Could you share the recipe? Please and Thank you.
