This fudge is melt-in-your-mouth delicious and the aroma will feed the habit of any chocolaholic. Jayne has made this fudge for years. She first got the recipe from her husband Ron’s Mom years ago. Profound thanks to Jayne for giving me some and for sharing the recipe with all of us.

4 1/2 cups of sugar
1 can (about 12 oz.) evaporated milk
24 oz. semi-sweet chocolate chips
1 jar marshmallow cream (7 oz.)
5 tablespoons butter (I melt this in microwave)
2 teaspoons vanilla
3 ounces unsweetened baking chocolate (melt this in microwave on low so it won’t burn)

Optional: 2 cups chopped nuts if you like nuts in your fudge

Prepare a 9 x 13 metal or glass baking dish by lining it with plastic wrap (I cut two large pieces and overlap in the middle and the edges can hang over.)

In a large pan combine chocolate chips marshmallow creme, melted butter, vanilla, melted baking chocolate and Optional nuts.

In another large saucepan, combine the sugar and evaporated milk (shake well.) Stir it to combine well. Bring the mixture to a boil and stir constantly for seven minutes. Keep the heat set so it is just boiling and stirring it will keep it from boiling over. (I set a timer.) Take boiled mixture off the heat and immediately pour it into the other pan. Start stirring the combined mixtures and keep stirring until all the ingredients are blended. It starts to thicken quite quickly. Once all are blended in, pour into lined 9 x 13 pan and use a spatula to smooth it even. Put in refrigerator to cool. Set timer for about an hour or so. Take it out and use a knife to score it into 16 bars.( I score it in the middle going lengthwise in the pan and then 7 scoring cuts going width which will give you 16 individual bars. Make the scoring quite deep, almost all the way through.) Cover with the overlapped plastic wrap or cut another piece and cover. Put in refrigerator several hours or overnight to completely harden. Then take it out of the pan by lifting up plastic wrap. Peel off the plastic wrap and it should break into individual bars. If it doesn’t, take a knife and cut through. Wrap each bar in plastic wrap and keep them refrigerated. (I buy 1/2 pound candy boxes at a cake store and each box fits 2 slices of fudge. This is a very creamy fudge and is best if it is kept refrigerated most of the time. It will last quite awhile.

You can vary the fudge by using milk chocolate chips if you wish or 1/2 any kind of chocolate chips and 1/2 peanut butter chips. You can also used dried cherries in the fudge mixture.

Note: As you read the recipe you can see how careful Jayne is in her fudge making. I hope to take a page from her book and give more care and attention to my cooking and baking.

The red sprinkles on the fudge picture are my doing and not Jayne’s. It helped the picture to show up better. In another picture you see the little candy boxes she uses. So festive with yarn ribbon.

This fudge is super good!



Judith made these delicious elegant rolls for years. Now she is sharing her recipe with us. As I read the ingredients, I can almost smell the yeast and the sugary, salty nuts.

Nut Roll and Assembly (Nut Filling recipe appears below)

sift or whisk together:
5 and 1/2 cups flour
1 tsp salt
2 tbls sugar

1 and 1/2 cups butter
work in until the mixture resembles cornmeal

7 egg yolks
1 and 1/4 cups milk

stir to blend or mix with hands … set aside

measure into warm bowl:
1/4 warm water and 1 pkg dry yeast

stir until dissolved …
add to flour/egg mixture and mix well (if too moist to handle, add sifted flour in small amounts until dough forms into a ball)

cover with clean dish towel and place in bowl and refrigerate for one hour or longer
remove dough from refrigerator and cut into 4 equal pieces or the sizes you wish. You may make four 14 inch rolls, eight seven inch rolls or some other combination.

on a lightly floured board roll out each portion of dough until it measures 14 x 12

spread with filling to 1/4 inch from edges and roll like a jelly roll

place on ungreased sheet pans and let rise, free from drafts, from 45 minutes to an hour

brush with slightly beaten egg white
bake in preheated 325 degree oven for 60 to 80 minutes until golden brown … thickness of rolls determine baking time … obviously smaller rolls will take less time.
when only slightly cooled, frost with buttercream frosting (optional)

Nut Filling

combine in a large bowl:
1 lb confectioner’s sugar
16 oz of chopped walnuts

in separate bowl beat until foamy (about 1 minute):
7 egg whites

add: 1 tsp vanilla
and then add to sugar/walnut mixture.
blend until well mixed

Oh my! A real treat! You make may large or small nut rolls. Which will you choose?

Note: These recipes should be easy to print. Print the first five pages.
What do you make and gift at Christmas. We love to hear!


  1. Judith Vitali

    have been looking for years for a recipe similar to what my dad used to make … Jayne’s is the closest I have seen … thank you!


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