Turns out everyone was happily making this recipe, using the directions on the back of the jar of Kraft Marshmallow Creme. Then they changed the recipe! This situation came to our attention when a caller to the show related the problem of having made the fudge successfully for years – when, all of a sudden, it wouldn’t set up.

We heard from several listeners about this, beginning with Beverly who had researched the whole thing and made the discovery that the new recipe had transposed quantities of two of the ingredients (sugar and chocolate) and added the marshmallow crème at a different time in the cooking process. She reports that Kraft simply changed the name to “Creamy Fudge” and left the soft recipe as newly printed. Our listener, Lynn, had the original recipe in her recipe box, then Beverly also wrote with the original proportions. So – for posterity and a firm fudge (easy, too!) here is the original recipe.

I have a book of recipes from famous food companies which includes this recipe (in the proportions contributed by Beverly and Lynn). The recipe in my book calls for “Parkay Margarine” and I have substituted butter here (as Beverly did), because margarines have been so radically re-formulated in recent years that I am concerned about how well a margarine would work in the recipe. The cooking temperature is slightly lower, as well in my copy – so I have included it as part of a temperature range, along with the higher reading (firmest result) from the recipe forwarded by Lynn. Additionally, the recipe in my book includes a few substitutions and variations that I thought you might find interesting, so those appear below the recipe. Whew!

MAKES 1 PAN: 9” X 9” OR 9” X 13” – ABOUT 3 POUNDS

3/4 cup, butter – plus additional for buttering pan
3 cups, granulated sugar
2/3 cup, evaporated milk*
[*Note: do NOT use sweetened condensed milk]
1 package (12 ounces) semi-sweet chocolate chips
1 jar (7 ounces) Kraft marshmallow crème
1 teaspoon, vanilla
1 cup, chopped nuts
In a 2 1/2 –3 quart saucepan, combine butter, sugar and evaporated milk. Bring mixture to a full, rolling boil, stirring constantly. Boil for 5 minutes over medium heat – until a candy thermometer reads 234-238 degrees. (Take care to stir constantly to avoid scorching the mixture.)

Remove the saucepan from the heat, stir in the chocolate pieces, a scoop at a time, until they are melted. Add the marshmallow crème, the vanilla and the nuts; mix until well blended.

Pour the fudge into a well-buttered pan (size: 9 inches square or 9 X 13 inches, for more but thinner squares of fudge) and allow fudge to cool at room temperature. Cut into squares.

Omit nuts

Substitute 1 cup, peanut butter for chocolate pieces

Substitute 4 cups, Kraft miniature marshmallows, OR 40 regular-size marshmallows, for marshmallow creme

Substitute 1 cup, Kraft party mints or Butter Mints for nuts

Substitute 1 cup, crushed peanut brittle for nuts

Substitute 1/2 cup, crushed peppermint candy for the 1 cup of nuts

Substitute 8 ounces semi-sweet chocolate of your choice, broken into pieces, for the chocolate chips (Kraft suggests 8 squares (each one ounce) of Baker’s semi sweet chocolate, broken in half)