I grew up eating this delicious fudge thinking it was my Mom’s recipe. It was but she clipped the recipe from The Los Angeles Times newspaper when Mamie Eisenhower was First Lady in the 1950’s. This recipe was also known as Million Dollar Fudge. It really tastes like a million dollars. It’s the creamiest dreamiest fudge recipe you have ever tasted. Easy to make, no candy thermometer needed. You will fall in love with this delicious fudge. My kids and family love this recipe.
12 ounces semisweet chocolate chips
12 ounces German’s sweet chocolate, broken into small pieces, that’s 3 boxes of Bakers German Sweet Chocolate
16 ounces marshmallow cream (that’s one large jar and 2 ounces of the smaller jar)
4 1/2 cups sugar
pinch of salt
2 tablespoons butter
1 1/2 cups (12 ounces) canned evaporated milk
2 cups coarsely chopped nuts, optional
In a large bowl, add chocolate chips, 12 ounces of Bakers German Sweet Chocolate, marshmallow cream (fluff) and nuts. Set aside.
Butter the inside of a 13 x 9″ pan.
In a heavy pan, pour in sugar, salt, add butter and evaporated milk. Over medium heat, bring to a boil. Once the sugar mixture is a hard boil, continue to boil for 6 minutes, stirring continuously. Remove from heat and pour syrup over chocolate and marshmallow mixture. Stir until thoroughly combined. Pour into buttered 13 x 9″ pan. Cool until room temperature. Cut into small squares and store in an airtight container. This fudge is great room temperature or stored in the refrigerator. I have made this recipe every year since 1978. Enjoy!
I was gifted a jar of Barleans Butter Flavored Coconut Oil. What a delicious and healthy way to make popcorn. The opinions expressed in this recipe are my own.
3-4 Tablespoons Barleans Butter Flavored Coconut Oil, enough to cover bottom of your pan
1/2 cup uncooked kernels of popcorn
Cook popcorn in a covered pan over medium heat until corn is popped. This will yield about 16 cups of popcorn. Once corn is popped, remove from heat. Pour into a large bowl. Add candy, nuts or sprinkles and mix well. *I added one medium size bag of M&M’s.
Candy Syrup Ingredients:
1 cup of Light Corn Syrup
1 cup of sugar
1/4 cup water
1 teaspoon vanilla
3 Tablespoons butter
In a heavy saucepan, attach a candy thermometer and add corn syrup, sugar, butter and water. Over medium heat boil syrup until it reaches 240 degrees (soft ball stage). Remove from heat and add vanilla and butter. Stir to combine.
Pour candy syrup over popcorn and stir to coat. Spray hands with non-stick cooking spray and form popcorn mixture into balls.
Candy melts can be melted and popcorn balls can be dipped in melting chocolate too. Decorating is up to your imagination. I melted one bag of orange candy melts and dipped half of the popcorn balls. These popcorn balls were as much fun to make as they were to eat.
I love popcorn. I love popcorn balls too. On a recent shopping trip, I found red, white and blue popcorn kernels and I had to get them. I thought what a fun way to make popcorn balls for a patriotic post for my blog. Shortly after my shopping trip, I found red, white and blue M & Ms. My recipe would be fine with regular popcorn and any color of M & M’s.
1/2 stick of butter, 4 Tablespoons
1 package of mini marshmallows
1/4 cup light brown sugar, packed, if you are using kettle corn or caramel corn or any other sweet popcorn, do not add sugar
1/4 teaspoon sea salt
3 quarts of popped popcorn
1 cups of M &M’s
Pam for spraying on hands
Melt butter on low. Stir in mini marshmallows and melt, stirring frequently. Once marshmallows are melted, remove from heat and stir in salt, popcorn, M&M’s, sprinkles, whatever you like. Spray hands with Pam and form into balls. Let dry on a parchment lined cookie sheet. Store in an airtight container. Enjoy!
When your favorite Cookie Monster comes for a visit, one quickly needs to come up with a new cookie recipe. I got two thumbs up on this recipe and I was told that it was his favorite (until the next cookie comes out the oven).
2 1/4 cups all purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 cup of shortening, the white kind like Crisco
3/4 cup granulated sugar
3/4 cup brown sugar (I used light brown)
2 teaspoons vanilla
1 bag of Mini M&M’s (12 ounce bag)
Preheat oven to 350 degrees. Combine dry ingredients in a bowl. Whisk together and set aside.
Cream together shortening and sugars. Add vanilla and eggs and blend well. Slowly vombine flour mixture a little at a time. Stir in M&M’s. Drop by tablespoons (I used a small scoop) onto an greased cookie sheet. Bake for 9 minutes. Leave on cookie sheet for 1 minute, remove and remain cooling on a cooling rack. Store in an airtight container. These cookies will melt in your mouth, not in your hand. Enjoy!
You are probably wondering what is Lombard Street Fudge. Lombard Street is located in San Francisco and it it’s a fun street with lots of twists and turns and bumps in the road. It’s so much fun and so beautiful to drive down I decided to pay homage to one of my favorite streets in California.
1 2/3 cups evaporated milk
2 1/2 cups sugar
1 stick of butter plus more for your pan
7 ounces of marshmallow fluff
1 12 ounce bag of semi sweet chocolate chips
2 cups peanuts, I used peanuts with sea salt and I chopped one cup and left the other cup intact
2 teaspoons vanilla, I used Mexican
2 cups mini marshmallows
Butter a 13 x 9 pan or use nonstick foil to cover the bottom an sides of the pan. I used butter. Either one is fine.
Put butter, milk and sugar into a saucepan. Bring to a boil and stir constantly for 5 minutes. Remove from heat and add marshmallow fluff. Stir and when it’s combined, add chocolate chips and blend until melted. Stir in nuts and vanilla. Blend in mini marshmallows and chill in refrigerator until cool. Cut into pieces and store in an airtight container. Enjoy!
Looks like someone naughty ate all of their fudge.