Gallagher Kitchen

5-Pound Fudge Recipe

This iconic fudge recipe, courtesy of Judy Johnson, makes a massive 5-pound batch of creamy, chocolatey goodness. Perfect for gift-giving or satisfying a crowd, this fudge is sure to become a favorite in any household.

Ingredients

• 4 cups granulated sugar (not 60 eggs, don't worry!)
• 1 (14 oz) can sweetened condensed milk
• 10 oz. Hershey's semi-sweet chocolate bars
• 6 oz. chocolate chips
• 8 oz. marshmallow creme
• 1 tsp. salt
• 1 tsp. vanilla extract
• 1 cup chopped nuts

Directions

Instructions are simple and straightforward:

1. Combine the sugar, sweetened condensed milk, Hershey's semi-sweet chocolate bars, and chocolate chips in a large saucepan.
2. Place the saucepan over low heat and stir until the mixture is melted and smooth.
3. Remove the saucepan from the heat and add the marshmallow creme, salt, vanilla extract, and chopped nuts. Stir well to combine.
4. Pour the mixture into a lightly greased 8-inch-square baking dish or roaster pan.
5. Let the fudge set at room temperature for about 30-40 minutes or until it has reached your desired consistency.

Notes

You can store this delicious fudge in an airtight container at room temperature for up to two weeks or freeze it for longer storage. If you find that your fudge turns out too soft, simply refrigerate it to firm it back up!

If you're feeling adventurous, try adding different flavors to your 5-pound fudge by incorporating nuts like peanuts or almonds, or flavor extracts such as mint or coconut. The possibilities are endless!