Contents
- 1 The First Bite That Stole My Heart
- 2 My Fudge Disaster—And Why It Mattered
- 3 Why This Fudge Feels Like a Hug
- 4 A Slice of Fudge History
- 5 Ingredients:
- 6 How to Make Million Dollar Fudge Delight
- 7 3 Twists on Classic Fudge
- 8 Serving & Sipping Ideas
- 9 Storing and Serving Tips
- 10 Troubleshooting Common Fudge Fails
- 11 Your Fudge Questions Answered
- 12 Share the Sweetness
- 13 Luxurious Million Dollar Fudge Delight
The First Bite That Stole My Heart
I still remember the first time I tasted this fudge. It was at a county fair, sticky fingers and all. The rich chocolate melted on my tongue, the nuts added crunch, and the marshmallow made it dreamy. Ever wondered how you could turn Luxurious Million Dollar Fudge Delight into something unforgettable…? One bite, and I was hooked. Now, I make it for every special occasion. Share your first fudge memory below—was it love at first taste too?My Fudge Disaster—And Why It Mattered
My first try at this fudge was messy. I burned the sugar mixture, and the kitchen smelled like caramel gone wrong. But I tried again, and the second batch was perfect. Home cooking teaches patience—and that mistakes can taste sweet in the end. Have you ever salvaged a kitchen fail? Tell me your story!Why This Fudge Feels Like a Hug
– The German chocolate adds depth, while the semi-sweet keeps it balanced. – Marshmallow fluff makes it creamy, and nuts give it a satisfying crunch. Which flavor combo surprises you most? Is it the chocolate duo or the fluffy texture? Vote in the comments!A Slice of Fudge History
This fudge recipe dates back to the early 1900s, when sugar became more affordable. It was a fancy treat for special occasions. *Did you know marshmallow fluff wasn’t added until the 1950s?* That’s when it got its “million-dollar” name. What’s your favorite old-school dessert? Share below!
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Granulated sugar | 4 ½ cups | |
| Unsalted butter | 2 tablespoons | |
| Salt | 1 pinch | |
| Evaporated milk | 1 (12-ounce) can | |
| Semi-sweet chocolate chips | 12 ounces | |
| German baking chocolate | 12 ounces | Chopped |
| Marshmallow fluff | 7 ounces (about 2 cups) | |
| Pecans or walnuts | 2 cups | Chopped |
How to Make Million Dollar Fudge Delight
Step 1 Grab a 9×13-inch pan. Line it with parchment paper for easy lifting later. Lightly butter the paper or spray it. Skip the paper if you’re brave, but cleanup’s trickier. (Hard-learned tip: Cold butter spreads easier than melted.) Step 2 Mix sugar, butter, salt, and evaporated milk in a big pot. Stir on medium-low until sugar dissolves. Don’t rush—gritty fudge is sad fudge. Then crank the heat to medium. What’s the key to smooth fudge? Share below! Step 3 Boil the mix for 6–8 minutes, stirring often. Watch for bubbles trying to escape. Meanwhile, toss chocolates, marshmallow fluff, and nuts in a bowl. Set it aside. Step 4 Pour the hot syrup over the chocolate mix. Stir fast until glossy and streak-free. Spread into the pan quick—it sets fast. Let it chill 2 hours before slicing. Cook Time: 8 minutes Total Time: 2 hours 15 minutes Yield: 48 pieces Category: Dessert, Candy3 Twists on Classic Fudge
Sea Salt Dark Chocolate Swap semi-sweet for dark chocolate. Sprinkle flaky salt on top before it sets. Peanut Butter Swirl Drop spoonfuls of peanut butter into the fudge. Swirl with a knife. Espresso Crunch Add 1 tsp instant coffee to the syrup. Use toasted almonds instead of pecans. Which twist would you try first? Vote in the comments!Serving & Sipping Ideas
Pair fudge with fresh berries or vanilla ice cream. For crunch, add shortbread cookies. Drink it with hot coffee or cold milk. Fancy? Try a bourbon old-fashioned. Which would you choose tonight? Tell us below!
Storing and Serving Tips
Keep this fudge fresh by storing it in an airtight container. It lasts a week at room temp or a month in the fridge. For longer storage, freeze slices wrapped in parchment—thaw overnight before serving. *Fun fact: My grandkids sneak pieces straight from the freezer!* Double the batch for gifting—it’s a crowd-pleaser. Why this matters: Proper storage keeps the texture creamy. Ever tried freezing fudge? Share your tricks below!Troubleshooting Common Fudge Fails
Grainy fudge? The sugar didn’t dissolve fully—stir slower at the start. Too soft? Boil the syrup longer next time (but watch for burning). Crumbly texture? Over-stirring after adding chocolate can cause this. Why this matters: Small tweaks make perfect fudge. My neighbor once salvaged grainy fudge by melting it into hot cocoa! Which issue trips you up most—grainy, soft, or crumbly?Your Fudge Questions Answered
Q: Can I make this gluten-free? A: Yes! Just check labels on chocolate and marshmallow fluff for hidden gluten. Q: How far ahead can I prepare it? A: Make it 2 weeks ahead—freeze until needed. Q: Any nut swaps? A: Try seeds like sunflower or skip nuts altogether. Q: Can I halve the recipe? A: Use an 8×8 pan and halve all ingredients. Q: Why German chocolate? A: It’s smoother, but regular dark chocolate works in a pinch.This fudge is my go-to for holiday joy. Whip it up, then spread the love! Tag @SavoryDiscovery on Pinterest with your creations. Did your family fight over the last piece? Tell me your story. Happy cooking! —Elowen Thorn
Luxurious Million Dollar Fudge Delight
Description
Indulge in this rich and decadent fudge delight, perfect for special occasions or as a luxurious treat.
Ingredients
Instructions
- Line a 9 x 13 x 2-inch pan with parchment paper, leaving a 1-inch overhang on either side, and either butter or spray lightly with pan spray. You may forego the parchment paper, but it does help the fudge lift out of the pan more easily once it has fully set up.
- Add 4 ½ cups granulated sugar, 2 tablespoons unsalted butter, 1 pinch salt, and 1 (12-ounce) can evaporated milk to a large saucepan and heat over medium-low heat, stirring until the sugar fully dissolves.
- Increase the heat to medium and bring the sugar mixture to a rolling boil, stirring as needed to ensure it does not boil over. Boil for 6-8 minutes.
- Meanwhile, add 12 ounces semi-sweet chocolate chips, 12 ounces German baking chocolate, 7 ounces marshmallow fluff, and 2 cups chopped pecans or walnuts to a large bowl. Set aside.
- Once the sugar mixture is done boiling, pour it into the bowl with the chocolate mixture.
- Stir until all of the chocolate has melted and the marshmallow fluff is no longer leaving white streaks in the fudge.
- Add the fudge to the prepared pan and smooth over the top. You will want to do this right away after everything is combined, as the fudge begins to set up quickly. Set aside and let the fudge sit for at least 2 hours before removing it from the pan and slicing it into pieces.
Notes
- For best results, store the fudge in an airtight container at room temperature for up to a week.
Fudge, Chocolate, Pecans, Walnuts, Dessert