PREPARE pan, line an 8x8-inch pan with aluminum foil, across the bottom and up around the sides. Heat sugar, butter and milk to a full rolling boil in 3 qt. pan on medium heat, stirring constantly. Boil on medium until candy thermometer reads 234 degrees F, stirring constantly. About 4 minutes, remove from heat, stir in chocolate or peanut butter chips and marshmallow creme until melted; stir in vanilla and nuts.
Pour mixture into prepared pan, put in fridge to set for atleast 1 hour. Once firm you can cut into small squares, but this fudge is very soft and you need to store it in the refrigerator, but it's worth it.
Originally Submitted
10/29/2009
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