Appears in Cook's Country August/September 2005
For a smooth creamy texture every time, we rely on evaporated milk and Marshmallow Fluff.
WHY THIS RECIPE WORKS
Most fudge recipes use heavy cream, but for our Blue-Ribbon Fudge we used evaporated milk instead—it’s a safer bet because it is so stable and won’t separate if overheated. We used Marshmallow Fluff to ensure a light, airy texture. The fluf...