The fudge set up well and quickly. The flavor is good and the texture is creamy. I also added 1/2 tsp salt.

Great fudge! Unless you're strong, 5lbs of hot fudge is difficult to pour into pan. Get help to hold pot.

Good recipe. Easy. It would have been easier if I'd used mini-marshmallows instead of full size.

Suggest for large marshmallows to cut up into 4ths.(I remember a time before miniature marshmallows!) I also recently cut the recipe in half and made one batch without any nuts, then made the other half with the nuts. This is easier to handle for stirring, pouring into pan etc.

I did this recipe years ago and we used the marshallow in a container already melted. You buy it in the store around the peanutbutter and jelly shelf.

This was quick and easy. My new go to fudge recipe!

So far this is the closest that I have found that my mother made when I was young. All I can remember is that she made me stir for 8 minutes, evaporate milk and sugar. Then she would melt the marshmallows and butter in a separate pan then she would have me part them together with 1 pkg of semi-sweet and 1 pkg of milk chocolate chips. Then it went in a butter pan that was about one deep Then it sat before she would put it in the refrigerate. But having hard time finding the recipe.

It's also similar to my mother's recipe which used large marshmallows. Her recipe called for a certain number of marshmallows and began with 4 1/2 cups of sugar. I remember I had to count out the marshmallows, but I can't remember how many. The cans of evaporated milk are smaller now, so perhaps this recipe has been adjusted. I've always thought the fudge made with large marshmallows tasted better than that made with marshmallow creme.

I wonder if this is close to the recipe you are looking for: Foolproof Fudge

Easy to make; a bit too sweet