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!
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.