My grandmother made the best fudge ever. I make it and it was way softer than hers ever was. I finally got to look at her recipe and she combined sugar, milk, butter, salt and the marshmallows in a saucepan and cooked it for 5 minutes (stirring constantly). She removed from heat and added the chips and vanilla. It has the same wonderful flavor but not as soft.

Laura, I’m sure you’ve made a decision about your soft fudge by now, but I wanted to give you another suggestion, just in case. Instead of trying to make it more firm, why not stir in a little more evaporated milk and use it as filling between the layers of a 2 or 3 layer cake? Use the rest to ice the cake or use a simple 5 minute frosting or that new cool whip frosting for the top and sides of the cake. That cake would be delicious and you’d be a genius.

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Pineapple Upside-Down Cake Fudge

My favorite banana bread recipe