When I made this recipe for the holiday season, it quickly was apparent that I needed to work on changes to the recipe. The original recipe is at the bottom of this post so you can see it.
Mary Boese was a friend from our days in Forest Grove, Oregon. Our daughters were in school together, and our house was a gathering place for the students after school until their parents could pick them up.
The reasons I felt a need to modify the recipe is first, at one point in the directions it says to “spread into three 8 x 8 buttered pans”. Luckily, I was giving most of the fudge away so it didn’t bother me too much at that point. But, who wants to make so much at a time unless you are producing for some reason.
The second item that caught my eye was the need for 16 ounces of marshmallow cream. That is a problem; the big bottle of marshmallow cream is only 13 ounces now, and there is a small bottle that is 7 ounces. It is obvious that this recipe was originally developed around the availability of marshmallow cream, and it only came in 16 ounce bottles. As a result, we need a lot of ingredients and end up making the three 8 x 8 pans.
I originally cut the fudge into 2 x 2 inch pieces, and that is what the photo shows- the original fudge in large pieces.
After working on the altered version of the recipe, I took it to some chocolate lovers to give me feedback on whether I had kept the good taste and all of the recipe. One thing I did in altering the recipe is to put it into a larger pan; then I cut it into 1 x 2 inch pieces; my test audience all said that they thought the pieces I took to the test kept the good taste and they liked the smaller pieces I had formed. In fact, they did not want me to make the pieces any thicker. So, I am recommending that you spread the fudge into a 10 x 15 inch pan, and then cut it into 1 x 2 inch pieces.
I also decided to do away with the marshmallow creme; it is sticky and it is not necessary for the marshmallow to be in a creme state. So this it the final results of my changes.
(Mary Boese 1983, modified by Errol Crary 2014)
- 5 oz. miniature marshmallow
- 12 oz. semi-sweet chocolate chips
- 5 Tablespoons butter
- 1 teaspoons vanilla
- 1 1/2 cups granulated sugar
- 5 oz. evaporated milk
- 2/3 cups chopped walnuts
- Combine in a large bowl the marshmallows, chocolate chips, butter and vanilla.
- Boil sugar and milk together for 9 minutes. Pour over ingredients in large bowl. Beat until almost set. Stir in nuts.
- Spread into 10 x 15 x 1 inch buttered pan. Allow to set up in refrigerator.
Using marshmallows instead of the creme means you need to beat the mixture that melts everything together a little harder, but it works.
You may use pans other than the 10 x 15 that I recommend; the results are just thicker fudge pieces. For example, a 9 x 13 pan would make pieces about half the depth as an 8 x 8 pan, and in the photo you can see the depth of an 8 x 8 piece. Everyone said that the 2 x 2inch pieces made in the 8 x 8 pan were too big, and most people cut them into fourths.
Here is Mary’s original recipe:
(Mary Boese 1983)
16 oz. marshmallow creme
36 oz. semi-sweet chocolate chips
1/2 lb. butter
2 teaspoons vanilla
4 1/2 cups granulated sugar
15 oz. evaporated milk
2 cups chopped walnuts
Combine in a large bowl the marshmallow creme, chocolate chips, butter and vanilla.
Boil sugar and milk together for 9 minutes. Pour over ingredients in large bowl. Beat until almost set. Stir in nuts.
Spread into three 8 x 8 buttered pans. Allow to set up in refrigerator.