Skaarup Fudge
© 1997 T. P. Skaarup, original recipe. May be copied unaltered. All
rights reserved.

This recipe is an original "Lunatic Fudge" variation of Mamie
Eisenhower Fudge. It's simple to make, sets up very nicely without
refrigeration, and has an excellent taste and texture. Don't be
surprised if your friends tell you this is the best fudge they've ever
had in their life. Honest. All I ask is that you don't modify this recipe,
change it's name, or remove my copyright.

[Note: this makes A LOT of fudge, use a very large saucepan for

    1/4 cup Butter (1/2 stick, chilled)
    4 3/4 cup Sugar (Granulated)
    12 oz Evaporated Milk (one large can)
    12 oz Semi-Sweet Chocolate Chips (one bag, 2 cups)
    11.5 oz Milk Chocolate Chips (one bag, 2 cups)
    13-14 oz Marshmallow Creme or Marshmallow Fluff (two 7
    oz. jars)
    (may substitute 4 cups of mini-marshmallows)
    2 cup Nuts (walnuts, pecans, almonds, chopped -or- 8 oz.
    1 tsp Vanilla Extract
    1 tsp Imitation Butter Flavor (optional)

Line a 13" x 9" pan with aluminum foil, butter the insides, and set

Place chips, vanilla and butter flavor, about half the marshmallow
creme, chilled butter, and nuts into a LARGE saucepan or Pyrex
glass dish and set aside (or in the refrigerator).

Use Medium heat to bring the milk and sugar to a rolling boil while
stirring constantly with a wooden spoon or single stem hand mixer.
Add marshmallow creme - fold in - the boil will stop. Bring back to a
rolling boil and continue to boil for [8] full minutes by the clock (start
timing once all the marshmallow has completely dissolved and the
boil has resumed). Use the lowest flame possible to keep the
rolling boil. The mixture will expand and start to turn brown during
the boil. If you get brown flakes in the mixture then turn down the
heat a little and continue stirring.

Remove from heat and pour hot mixture over chips, vanilla, butter,
butter flavor, and nuts without scraping the sides of the hot
saucepan. Mix thoroughly and pour into prepared pan. Cool 2-3
hours at room temperature. Remove from pan, remove foil, cut into

Store in an airtight container with wax paper dividers for up to 2
weeks. Makes about 4 pounds of fudge.


After adding the marshmallow creme and
butter to the hot milk/sugar solution, the volume will expand to
almost twice the original volume. So use a sufficiently large sauce
pan (4 quart or better). As the boil continues, the volume will begin
to contract. Stirring is important to help distribute the heat
throughout the mixture and prevent scorching. Remember, this
recipe calls for two [2] sauce pans... one to boil and one to mix.

* YOU CAN SUBSTITUTE: If you don't have access to Milk Chocolate
Chips then you may use 24 oz. of semi-sweet chocolate chips -
though it has a stronger chocolate taste. Two large Hershey bars (7
oz each) will more than substitute for the Milk Chocolate Chips. You
can also use 24 oz. of White Chips for an excellent Vanilla Fudge.
Don't be shy about substituting mini-marshmallows for the
marshmallow creme.

* MAKE HALF A BATCH: You may cut the recipe in half (using
exactly 1/2 the amount of everything) but the boil time must be
reduced to [5] full minutes by the clock. I would also recommend a
9" x 9" pan. You can also substitute 5 oz. of evaporated milk (one
small can) for 6 oz. (half a large can).

* PERSEVERE: This is a much more liquid mix (more 'soupy') than
other fudge recipes and you might get discouraged midway. Keep
going. I've nearly given up several times only to have it set extremely
well once cast.

* NERVOUS NELLY: If you're afraid this won't set (and it will) or if you
just want a more firm fudge then bring the milk and sugar to a
rolling boil for a full minute before adding the marshmallow. During
the second boil (after the marshmallows are dissolved) go for 9 or
10 minutes. This will set very quickly and be a much firmer fudge.
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* DON'T PANIC: If you use a candy thermometer (and this recipe
*does not call for a candy thermometer*) the temperature will not
reach the normal 232-236°F found in other fudge recipes. It will
attain something around 220-224°F. Don't panic! This is a whole
different way of making fudge. The mixture will set once cast.

* STORAGE: Fudge will keep for up to two weeks at room
temperature. You'll need to store it wrapped in waxed paper (cut it
up into reasonable segments) and in an airtight container. Fudge
will keep frozen for up to six months. When freezing fudge you'll
need to wrap in waxed paper, store in a double-airtight container. I
use double freezer Baggies. Thaw fudge at room temperature in its
air-tight container... it will take most of one day.

* SOFTNESS: This produces a medium-hard fudge. If you prefer a
softer fudge (or if the weather is especially dry on the day you make
the fudge... like snowing or you live in the desert) then boil for only
[7] minutes instead of the recommended [8] minutes. Conversely, if
you'd like a firmer fudge (or if the weather is especially damp on the
day you make fudge) then boil for [9] minutes instead of the
recommended [8] minutes.

Add half the marshmallow creme to the hot mixture (one of
the two 7 oz. jars) when called for. Splitting the amount helps keep
the texture creamy and give it a more "fluffy" texture. When the boil is
complete add the butter, chocolate chips, butter flavor, nuts, and
vanilla directly to the hot slurry and mix until mostly melted (but no
more than 30 seconds). Now dispense the remaining
marshmallow creme onto the surface and fold in several times -
but not completely mixed. Let sit for about 3 minutes undisturbed.
Now stir like crazy to dissolve any unmelted chips and
marshmallow creme. Turn out into waiting pan.