Chocolate Fudge in 10 minutes: Smooth Rich & Fabulous

Updated on December 5, 2014

Chazz is an Interior Decorator/Consultant/Retailer, amateur photographer, cook, gardener, handyman, currently restoring an 1880 Victorian.

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My mother-in-law was known as Mamie to many and she used to make this impressive fudge that I loved. We knew it as "Mamie's fudge" and I always thought it was named after her. I later learned that, although it was indeed "Mamie's fudge," it was named after a different Mamie - one with the last name of Eisenhower. Yup. The first lady of the 1950s. But to me it will always be my son's "Grandma Mamie's" fudge.

I'm including Grandma Mamie's original version of the recipe here - copied from her yellowed hand-written recipe collection.

Note: The original recipe, as I recently learned, called for German Baking chocolate, which Grandma Mamie considered too sweet so she used semi-sweet or sometimes bittersweet chocolate. You can use any of those three or even a combination, according to your taste preference.

Optional: You can top your fudge with walnuts (or other nuts) prior to baking.

People will think you slaved over this delicious fudge for hours instead of 10 minutes!

Please don't reveal how easy and how much fun this recipe really is. I'd like to continue impressing my friends and neighbors without them knowing that I spend a lot more time eating this than making it.

Cook Time

Prep Time: About 12 to 15 minutes

Total Time: 3 to 4 hours

Serves: a lot - or me for about a week

Ingredients

4 1/2 cups sugar
Dash of Salt
One 14 1/2 oz. can evaporated milk
2 tablespoons unsalted butter
One 12 oz package semi-sweet chocolate bits
12 ounces dark chocolate baking squares, shaved or cut into pieces (see note in introduction for other options)
1 pint jar marshmallow fluff
2 cups chopped walnuts or pecans

Fond of Fudge?

5 stars from 1 rating of Mamie's 10 Minute Fudge

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Instructions

Place chocolate (both types) and marshmallow fluff in a large bowl and set aside.
Combine sugar, salt, evaporated milk and butter in large saucepan on stove and bring to a boil, stirring frequently.
Reduce heat and simmer for 6 minutes, stirring constantly.
Gradually pour hot syrup over chocolate marshmallow mixture and beat until chocolate is melted and evenly incorporated.
Stir in nuts.
Pour into buttered pan (depending on thickness, makes two 9x12" pans or one large (11 x 16") jelly roll pan.
Store in a cool place for a few hours until firm.
Cut into squares.