This recipe is great!. I cooked the butter with the sugar and milk, stirring in the marshmallow,chips and nuts after the temperature was reached. Stirred by hand--not too laborious. We have used this method for years. It is not difficult to stir constantly. Ha!
This is the recipe that my mother uses and her fudge is always in demand.
I have been making this fudge since I was 12. It has always turned out very good. It should NOT be made on a humid day, one reason it turns out "grainy". It should be cooked stirring constantly washing down the sides constantly. I have never used a thermometer for this candy, i just go by feel. If I still feel sugar, then it needs to cook longer. if it turned out greasy, then it wasn't stirred enough after it cooked and the butter was added. It needs to be beaten by hand with a wooden spoon, or use a mixer. I don't like to dirty every thing in the kitchen so I beat it by hand. When I started making this fudge it was called Mamie Eisenhower White house fudge, that will give you an idea of how long it has been around!
This was terrible. It took forever to make and then it was so greasy. I took paper towels to dab off the grease from all the butter. I am not sure if I should serve it to anyone because of all the grease. I have made fudge before and it was never like this. I think you should take this recipe off your list. I'm going back to tried and true cookbooks.
This turned out to be the best fudge I ever made. It was creamy and rich like fudge should be. I used Ghiardelli 60% cacao baking chips instead of semi-sweet chips. I'm planning to make another batch this weekend.
I went exactly by the recipe. Fudge turned out grainy, big sugar crystals ruined the texture. All that chocolate, sugar, butter, and pecans, wasted. Then I did my research. You can not stir fudge constantly as the recipe directs. Went to the science of cooking site for help.
This is the second time I made this recipe. First, it was for a bake sale. Used Ghirardelli semi sweet chocolate, Marshmallow "Fluff", Kellers Butter. Parchment paper lined the bottom and up the shorter sides for easy removal and cutting.