My grandparents made fudge so often that they became known for it.

They brought it as housewarming gifts.  They served it at parties.  They stockpiled it in the freezer.  When my grandpa was in the hospital, they planned ahead and made fudge for the hospital staff who would care for him.

It could technically be called “Marry Her” Fudge, because my dad and each of my uncles recall similar memories of visiting their new girlfriends, tasting the fudge, and falling in love with the girl.  It’s that good.

It’s a family classic for three generations. Christmas isn’t Christmas without Carnahan fudge.

Here you go, my friends.

3 C sugar
3/4 C margarine
2/3 cup canned evaporated milk (a small can, or 1/2 large can)
6 oz. chocolate chips
7 oz. Kraft marshmallow creme (quality brand matters here)
1 C chopped nuts (optional) (I always opt out)
1 tsp vanilla

Before you begin:

  • Get all of your ingredients pour-ready before you begin.  Things get fast and furious at the end when the fudge starts to set, and that’s not the time to wrestle with a stubborn bag of chocolate chips or an unwieldy jar of marshmallow creme.
  • Grease a 9×13 pan, or line a pan with parchment paper overlapping the edges of the pan so you can lift the fudge to a cutting board later.

Combine in large saucepan: sugar, margarine, and canned milk.  Bring to a rolling boil, stirring constantly.  And I mean constantly.

Boil and stir over medium heat for 8 minutes.  (Use a timer.  It matters.)

  • (If you live at high altitude where things boil faster, then boil and stir until your candy thermometer reads 240 degrees.)

Remove from heat.  Stir in chocolate chips until melted.

Add rest of ingredients and stir until well blended. (This is where things get fast and furious.)  Pour into your prepared pan.  Cool at room temperature, and cut into squares while still slightly warm.

Other Tips and Variations:

  • For Peanut Butter Fudge: Substitute peanut butter chips for the chocolate chips, and 3/4 – 1 Cup peanut butter after adding marshmallow creme.*
  • For Chocolate Peanut Butter Fudge: Use chocolate chips as usual and add peanut butter.*
  • *Work fast at the blending stage, as the peanut butter causes the fudge to set up even faster.
  • Be mindful of how much you put out to share.  Most crowds are known to eat it all.

(I Love You.  Merry Christmas.)

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