"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Marshmallow Cream Fudge Recipe

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This recipe for Marshmallow Cream Fudge, by , is from Simple Recipes Made With Extravagant Love, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Maryanna Hogelin


2 cups sugar
⅛ tsp salt
1 stick butter
1 small can evaporated milk
1 12-ounce package semi-sweet chocolate morsels
1 jar marshmallow cream
1 tsp. vanilla
1 cup chopped pecans or walnuts

Mix first 4 ingredients.
Bring to a rolling boil, stirring constantly.
Boil for 4-5 minutes stirring.
Remove from heat and add chocolate, marshmallow cream and nuts.
Add vanilla when well mixed.
Spread into buttered 9 x 13 pan.
Cool completely and cut into squares.

Personal Notes:
Personal Notes:
When I was growing up our next door neighbor, Maryanna, would bring this to us every year at Christmas and no one could make it as creamy as hers. I still think of her whenever I make it.
Sometimes I use a little less sugar and also add one square of unsweetened chocolate to give it an even richer taste. I leave the nuts out due to Garrett's allergy.
I have taken this to our friends and neighbors for years at the holidays so that Maryanna's tradition continues!




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