Rich, creamy old fashioned fudge recipe without condensed milk that's easy to make with or without pecans. This stuff is the perfect texture, it literally melts in your mouth. If you grew up in the 1960s this is probably the no fail fantasy fudge you remember.
In a large heavy stockpot, combine the sugar, butter and evaporated milk.
Cook the mixture over moderate heat, stirring constantly, until it comes to a full boil.
Set a timer for exactly 5 minutes.
Boil the mixture, stirring constantly and making sure that it doesn't scorch, for 5 minutes exactly.
Remove the pot from the heat and quickly stir in the chocolate, marshmallow cream, vanilla, pecans, and salt.
Stir the fudge mixture until it is combined thoroughly. Pour the mixture into a greased 13 x 9 inch pan that's been lined with parchment paper and sprayed with no stick spray.
Chill the fudge for 2 hours, or until it is firm.
Pull the parchment out of the pan and lay it on the counter.
Cut the fudge into squares.
Store in an airtight container lined with wax paper, separating the layers with wax paper, in a cool place - but not the refrigerator.
Notes
Storage:Store homemade fudge in an airtight container, lined with wax paper or parchment paper, separating the layers with more wax paper. You can also cover the 13x9-inch pan with plastic wrap if you don't need to be fancy.Keep in a cool place. It will be fine for several weeks at room temperature if the kids don't find it.Freeze for up to 3 months in an air-tight container.. It lasts longer if you freeze it in an old spinach box. 😉To Toast Pecans:To toast the pecans: Toss with a tablespoon of melted butter. Toast at 350F for about 5 minutes, stirring once in awhile to keep from scorching, and let cool. You can do this ahead and keep them ready to be used in any recipe.Tips:
Pre-measure your ingredients because once everything gets going you won't have time to measure!
There's no need to use a candy thermometer with this easy recipe but a timer is super helpful!
Mom's recipe used chopped chocolate but I use chocolate chips - it's just easier. You can use the chunk chocolate if you want - just chop it small.
Line the pan with parchment or waxed paper. You'll be able to easily get the candy out and cut it into neater squares.
A rubber spatula works great because it scrapes the bottom of the pan easily and keep the mixture from scorching.
Use a heavy saucepan with tall sides for best results.
This is delicious with a pinch of salt sprinkled on top of the fudge. Fleur de Sel sea salt works the best.