For National Nutty Fudge Day, I share my Aunt June’s Nutty Fudge, which she made every holiday from at least 1960… and we devoured it gleefully!
4 c sugar
6 T cocoa
2 T butter
13-oz can evaporated milk
7-oz jar marshmallow fluff
1 tsp pure vanilla extract
1 c (or more) chopped nuts (pecans or walnuts)
Cook sugar, cocoa, butter, and milk, stirring constantly until a medium-soft ball (234°F) is formed when tried in cold water. Cool slightly for 5-10 minutes. Add marshmallow, vanilla, and nuts. Beat till cool and creamy. Pour into buttered 8×8” pan. Do not cut until totally cooled.
This and other recipes are featured in Volume 3 of my cookbook series: Fifty Years of Fabulous Family Favorites: Starters, Sippers, and Sweets.
