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Momma Reiner's Chocolate Fudge

This delicious recipe for chocolate fudge is from Kimberly Reiner of Momma Reiner's Fudge.

  • yield: Makes enough for 30 marshmallows

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Ingredients

  • 3/4 cup (1 1/2 sticks) salted butter
  • 2 2/3 cups sugar
  • 1 can (5 ounces) evaporated milk
  • 12 ounces semisweet chocolate, finely chopped
  • 2 1/4 cups Momma Reiner's Homemade Marshmallow Cream
  • 1/2 teaspoon pure vanilla extract

Directions

  1. Step 1

    Melt butter in a heavy-bottomed saucepan over medium heat. Add sugar and evaporated milk; bring to a boil. Cook, stirring, until mixture reaches the soft-ball stage, 234 to 240 degrees on a candy thermometer, about 6 minutes.

  2. Step 2

    Add chocolate and stir until melted. Add marshmallow cream and vanilla; stir or blend using an immersion blender, until well combined. Remove from heat; use immediately.

Source
The Martha Stewart Show, December Fall 2007

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Reviews (41)

  • a111 27 Dec, 2012

    This is the old fantasy fudge recipe. I doubled it and used a 12 oz can of evaporated milk. I made the marshmallow cream recipe, which came out great. Its enough for 2 batches of fudge according to the recipe. I didn't make this to coat marshmallows, but to cut into squares so I used 2 8x8 pans, buttered. I will definitely line the pans next time, as it was very hard to get out of pan without foil or parchment. I let the fudge cool, then set up in fridge. The fudge is excellent. Perfect texture.

  • jenniealice 15 Dec, 2011

    My chocolate snob s.o. said "mmm that is so good" when I gave him a taste off the spatula. I don't see a link to a video, so I really don't know the part about pouring it over marshmallows. I just followed it as a fudge recipe and poured into a greased 8x8 to set up. The yield seems very small, so I think I'll use the rest of the marshmallow cream and do another batch! I could see how dark chocolate could make it even better.

  • LA90056 4 Mar, 2009

    This is the exact recipe for fudge that has been on the Kraft Marshmellow jars for years! Lol, lol. Nothing new about it.

    The recipe makes good fudge~

  • Yuman 3 Aug, 2008

    I'm continuing from my previous comment. I wrote to much. Anyway it was the BEST fudge I ever made, using double the marsh. cream. It taste like gourmet fudge. This will be my new holiday recipe for fudge!

  • Yuman 3 Aug, 2008

    I made this fudge exactly the way the recipe says, except for one thing. I didn't notice that the marshmallow cream recipe was for double the amount needed for the fudge. So I put the whole thing in

  • jaca50 8 Apr, 2008

    USE FULL 15 OZ CAN OF EVAPORATED MILK

  • MtnDirtBikeGal 3 Apr, 2008

    If you follow the directions as shown on the video, you can't go wrong. Pause the online video for each segment of the process if you must, but don't change anything or try to make it your own and I promise you it will turn out great! It sure did for me. My soul mate, his co-workers, and our neighbors all love it. Thanks!

  • MSLO_Sara 10 Mar, 2008

    The "1 can (5 ounces) evaporated milk" ingredient is the size needed to make these delicious fudge-covered marshmellows; we used a 5 ounce can of Carnation evaporated milk on the show.
    Hope this helps!

  • MSLO_Sara 10 Mar, 2008

    The "1 can (5 ounces) evaporated milk" ingredient is the size needed to make these delicious fudge-covered marshmellows; we used a 5 ounce can of Carnation evaporated milk on the show.
    Hope this helps!

  • hkannal 7 Jan, 2008

    I had the same problem with the fudge not adhering to the marshmallow and then ruining the shape of the marshmallow. We ate the fudge by itself (delicious!!) and the marshmallows were mostly eaten by themselves, but some were dipped in dark chocolate. The dark chocolate ones were to die for!!!

  • mmsrjs 6 Jan, 2008

    hey there pinkbutterfly, its not a typo, Our grocery store carries "5 oz evaporated milk in a can" but could not find large 15 oz. there was a larger can but it was either a 12 oz or 14 oz. Our fudge turned out great and did exactly as it said.

  • mmsrjs 6 Jan, 2008

    My husband decided to give this a try, and boy are they good! had a candy thermonitor, which helped him. I love the fudge, turned out great. I put left over fudge in jar, and get it out with a spoon, into cup, fill with milk and into the microwave for delicious choc. drink and put dollop of marshmallow cream on top

  • mjgreene63 4 Jan, 2008

    I tried these and couldn't get the fudge to adhere to the marshamallows (which turned out fine). The chocolate mostly just slid off the marshamallow into a chocolate blob. The marshamllow didn't keep it's square shape. Did I miss something?

  • gburton 31 Dec, 2007

    This recipe is super! The marshmallows are so much fun to make. One needs only to follow directions. I was so surprised at the negative responses. I taped your show and followed directions as with anything else. Everyone loves them.
    I also covered some in white and lt. chocolate. I like them better than fudge. Thanks Martha.

  • FANTASIALADY 26 Dec, 2007

    SO I USED MY OWN FUDGE RECIPE WITH AN ADDITIONAL FEW DROPS OF EVAPORATED MILK AND TADA! THEY WERE THE HIT OF THE PARTY!

  • mbishop 26 Dec, 2007

    I made these for a Christmas party, and people were raving about them. My husband couldn't keep his hands out of them. I have this episode recorded, and she definitely says to add a 5 ounce can of evap milk. The first few marshmallows melted down a little bit but were still presentable. Remember to dip them quickly and wipe off the bottom so the fudge doesn't run. Also only lightly dust the top of the large marshmallow w the corn starch before cutting. Too much will make the fudge not stick.

  • kz_ATL 25 Dec, 2007

    I'm so glad to hear that I am not alone. I tried this for Christmas Eve and it was a total mess to dip. All of the marshmellow dip spread on the parchment/cookie sheets and was a complete mess. I agree the homemade marshmellows are great and I'm glad to have that recipe. The fudge I thought was better BEFORE I added the marshmellow creme....then it was a mess. I will try again without the cream.

  • tgonza98 25 Dec, 2007

    Marshmallows worked great. I read the previous reviews and tried to get the fudge to work. At first they seemed to dip fine, but then they started to melt. I had even given the fudge time to cool a bit before I started. I left the gooey messes after making 12 and just poured the fudge into a sprayed pan. Disappointing.

  • BenGeorge 24 Dec, 2007

    The fudge recipe here does NOT work. It would not coat the marshmallows after the first 3 at all. Total mess!!! The marshmallows rocked though. Next time I'll just use my standard fudge recipe. Momma Reiners fudge recipe is going into the trash.

  • FANTASIALADY 23 Dec, 2007

    WELL I MASTERED THE MARSHMALLOWS. GOT AS FAR AS THE FUDGE AND AFTER READING THAT SOME OTHERS FELT THE RECIPE WAS MISPRINTED AND THAT THE CORRECT AMOUNT FOR THE EVAPORATED MILK WAS NOT RIGHT I WENT WITH THE MAJORITY AND ADDED MORE THAN THE 5 OZ. MY BAD. I DID 12 OZ AND IT WAS TOO MUCH. TASTES GREAT. ITS JUST NOT HARDENING ON THE MARSHMALLOWS. SOMEONE TO DOUBLE AND TRIPLE CHECK THE RECIPES BEFORE ITS ON LINE MIGHT BE THE WAY TO GO.

  • meusis 23 Dec, 2007

    The marshmellows and the marshmellow fluff turned out WONDERFUL! I will forever make homemade marshmellows. However, the fudge did not work out at all. The fudge is MUCH too thick to dip the marshmellows. I was only able to dip two, I will have to dip the rest of the marshmellows in melted chocolate chips or something.

  • pinkbutterfly 23 Dec, 2007

    ( 1 can (5 ounces) evaporated milk ) this is a typo. i can = 15 ounces and not 5. when you do the 15 ounces it comes out the way it should and tastes so good. also, let it cool just a bit before dipping.

  • soupson 22 Dec, 2007

    i think this it the yummyest marshmellow i have ever eaten, and will be making more of them.
    I found the steps so easy to follow love this site.

  • ashley0525 21 Dec, 2007

    I tried to make this as regualr fudge, not for dipping. It came out way too dry and I am not able to use it for gifts, Very disappointing. I may have missed mark when I used mini marshmellows instead of fluff. I also would recommend using the fine sugar if I were to make it again, but I do not want to waste any more of my Christmas ingredient supply's ...

  • suebug59 21 Dec, 2007

    I am going to make these at valentines day and give them with homemade hot chocolate, 2 fudge covered marshmallows and a mug per person. I am almost as excited about this gift as I am Christmas. LOL

  • richardfurlough 21 Dec, 2007

    This recipe is almost identical to one on jar of Marshmallow Fluff - a bit more sugar and one stick more butter. I remember hearing that the secret to smooth shiny fudge is to heat sugar mixture to correct temperature without stirring and then beating the fudge really hard at the end to break up the large sugar crystals trying to reform as the mixture coosl. Large crystals cause grainy dull fudge. Did the fudge using 12 oz. milk instead of 5 oz. set up properly when cool? Thanks!

  • balletshoes14 20 Dec, 2007

    the fudge did not set up like it should. next time would use just chocolate to set. great mashmallows though. must mix for a really long time to get it to the correct consistency. i made the recipe without a candy thermometer. i bought one today!!!

  • ataz 16 Dec, 2007

    I remember the guest on this show talking about using superfine sugar instead of granulated. Can anyone tell me if this applies to the entire recipe (fusge, marshmallow cream, etc) ??

    Thanks

  • kcangie 15 Dec, 2007

    If you use a 12 ounce can of evaporated milk (instead of 5 ounces) the fudge will be perfect for dipping.

  • Plum_Mojo 14 Dec, 2007

    Here's how I salvaged my last batch of the fudge: added uncooked oatmeal and chopped, dried cranberries to the still soft fudge, I then dropped the mixture by spoonfuls onto parchment paper for "unbaked" cookies. The fudge IS delicious, so didn't want to waste it. Hubby's co-workers got the first batch cut up into pieces of fudge.

  • 3leaguers 14 Dec, 2007

    I followed the directions exactly. Like many other readers, the fudge was much too thick to dip. If the editors of MSL could offer an opinion, I would appreciate the help.

  • scottinhawaii 14 Dec, 2007

    I have to admit that the fudge itself it pretty delicious, if bit soft. After having trouble dipping the marshmallows I just poured it into a buttered pan. After refrigeration it cut up nicely. I'm letting the pieces air dry a little, but may have to resort to keeping them in the fridge.

  • rebeccaangles 14 Dec, 2007

    I would not recommend this to anyone to try. Considering she sells this to the public, I would have anticipated a tried and true recipe that would work every time. Maybe the instructions should have been more precise as to best type of chocolate to use, etc... I cooked everything precisely as stated in the recipe and it came out too thick to be able to do more than spoon it over the marshmallows. It was a waste of $ for ingredients and time.

  • mamarella 13 Dec, 2007

    It took me three tries to make this fudge. The temperature never reached the soft ball stage, so by the third time I let it boil 6 minutes as the recipe suggested and then continued making the fudge. it does not set up well enough to cut in squares and eat alone, so I am going to dip butter cookies in it. It is very delicious.

  • shirleydawn 13 Dec, 2007

    Wonderful , I made this today and it worked great . I use Belgium chocolate with mine . It cook to 240 at exactly 6 minutes .

  • Plum_Mojo 13 Dec, 2007

    I'm giving up on these! The fluff and marshmallows turned out great...but I have now gone through 2 batches of the fudge and refuse to waste any more ingredients! The first batch of fudge seized up and the separated when I added the chocolate. It was too thick to even try to stir the fluff into. My second batch, I watched it so carefully and followed the recipe EXACTLY! Well, I got about 1/3 of the marshmallows dipped (kind of) and the fudge has thickened and is again separating and won't stick.

  • Sweet_One 13 Dec, 2007

    The Marshmallows were easy to prepare, easy to cut and delicious. The fudge tasted perfect but I agree with previous contributors, how does one get the fudge to stick to the marshmallow? Also, my fudge was thick. Is the type of chocolate is a factor? Was 5oz. the correct amount of evaporated milk? If anyone had success with dipping or any ideas, please let me know. I would like to try dipping again, even though my kitchen was covered in fudge! Thanks!!!!

  • ShawnU 11 Dec, 2007

    My marshmellow never turned into marshmellow. What could I have done wrong?

  • bridgetrunyan 10 Dec, 2007

    Should you remove from hear before adding chocolate or wait till all ingredients have been added?

  • lilperk1 8 Dec, 2007

    I don't think this would make good fudge. It would not set up like fudge since it
    is made for dipping. You could use it like you would drop cookies and let it set
    up enough to pick up and eat and I'm sure it would be delicious. Lilperk!

  • kty559 8 Dec, 2007

    Is this recipe fine to use just as fudge rather than to coat marshmallows?