This is a batch I made without pecans!
  • Ingredients
    • 3 cups sugar
    • 1 jar marshmallow cream
    • 2/3 cup evaporated milk
    • 1 1/2 sticks butter/margarine plus extra for greasing the pan
    • 1 bag semi sweet chocolate chips
    • 1-2 cups chopped pecans (optional)
  • Tools
    • A large pot
    • A large/sturdy spoon for mixing
    • 9×13 glass casserole dish


  • Melt butter in your pot
  • Add sugar, marshmallow cream, and evaporated milk to the melted butter and cook on medium heat for about 5 minutes or until the sugar is dissolved. Make sure to stir constantly!
  • Remove from heat and add the semi sweet chocolate and pecans. Mix well.
  • Pour mixture into your greased casserole dish and let mixture set for about 5-10 minutes.
  • I store my fudge in the refrigerator after everyone is done eating. If you do this make sure to precut your fudge. Otherwise it is hard to cut once it is chilled all the way.

I like to make this for special occasions and holidays. The only trouble I have had is that sometimes I have a hard time dissolving the sugar before the marshmallow starts to burn in my pot. I address this problem by turning down the heat on the stove a bit. Last resort I will add a tiny amount of additional evaporated milk. However, if your fudge turns out to be slightly grainy it is still fine to eat and tastes good. Candy making takes some practice and this is a great recipe for beginners.

Memaw Edward’s handwritten recipe.


The Ag Wife

2 thoughts on “Tami Lou Fudge

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