Delectable Fudge
            Marjorie Hermansen-Eldard

This recipe was given to me by a work colleague. It cames from her mother, Jean Hermansen. There was a note on it that it came to Jean from her sister, Marjorie, in 1963. I have added notes below.


  4½ cups sugar
  ½ cup butter
  1 can evaporated milk (12 oz.)
  pinch salt
  7-13 oz bottle of marshmallow cream
  3 cups semi-sweet chocolate chips (20 oz.)
  1 cup milk chocolate chips (7 oz.)
  2 tsp vanilla


1. Into a large heavy saucepan put the sugar, butter, evaporated milk and salt. Stir well with wooden spoon. Bring to a boil over medium heat and continue to boil exactly 7 minutes.

2. Remove from heat and add the marshmallow cream, the semi-sweet chocolate chips, milk chocolate chips and the vanilla. Mix well. Pour into buttered 9x13" pan and cool. Cut into squares.

Notes: A little bubbling around the endges of the saucepan is not “boiling.” The candy should be at a frothy boil appearing to be in danger of boiling over. Start the timer just as that process begins. Over-cooking leads to over-crystalization and the fudge will be grainy. Undercooking it leaves it soft as mud.