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“This is a bigger recipe than my Mother In Law Fudge posting. The ingredient amounts are different and it is a very delicious candy. I made this the other day so it would ripen nicely in the fridge for a movie party and it was creamy, cut beautifully, and enjoyed immensely. The recipe makes close to four pounds and it is pot-licking wonderful!”
4 pounds

Ingredients Nutrition


  1. Line a 13 x 9 pan with foil and leave some hanging over the edge of the pan to lift it easily.
  2. Combine the sugar, milk, butter and salt in a 4 - 5 cup heavy saucepan and cook over medium heat stirring constantly. Bring to a boil and keep stirring and boil for 4 to 5 minutes.
  3. Remove from heat and add marshmallows, nuts, morsels, vanilla. Stir vigorously for 1 minute or until the marshmallows are totally melted.
  4. Pour into the prepared pan and refrigerate for two hours. Cut the fudge into tiny squares and refrigerate tightly covered.
  5. ***I take my fudge out of the fridge when it fully sets and wrap it into 1/4 pound portions with plastic wrap and store in a container with a tight lid, in the fridge. I also let it ripen before serving as it develops a wonderful taste and texture after a couple of days. It keeps for a couple of weeks tightly wrapped.

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