Blue-Ribbon Fudge

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Appears in Cook's Country August/September 2005

For a smooth creamy texture every time, we rely on evaporated milk and Marshmallow Fluff.

SERVES117 (Makes about 5 pounds)

Blue-Ribbon Fudge

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...

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