First time I have seen the marshmallow cream added on the stove top as well. I’m going to try that next time.

We're not insulting, but making comments on what we think are ways to improve it. Sweet and rich is one thing, but it can be done to excess. Two cups is excessive. Maybe you don't care about your health or how big your butt is, but I don't like being fat and unhealthy.

Dear debie, I did not mean Stephanie's fudge was bad, been using this fudge recipe for years. You need to please read the comments again.

Edwin Barker eat less?

Did it turn out well?

My mom made the same Old Fashion Fudge. I have the same problem. No sure why exactly mine won’t set up. 😩

@@suz0000 if you ever figure it out please let me know! I've tried making it in good weather and everything.

@@sunshinegirl1967 I will! Same. Let me know too if you figure it out. I thought my thermometer was bad so just bought a new one. My mom always did the cold water test, but that hasn’t worked for me.

@@suz0000 I bought a thermometer too and I used the cold water test. Didn't work for me either :/

bad advice to use a whisk. Whisks are better for liquids that don't thicken quickly like fudge. A wooden spoon or spatula works just fine.

It shouldnt effect anything to switch, same stuff really. Just like she said though, make sure youre mallows are in date so they arent hard.

you didn't cook it long enough, most likely. Research cooking to soft ball stage if you don't have a candy thermometer

I'm sorry, but I've never tried making the fudge with homemade marshmallow cream so I really don't know how it would be. But you could make the Simple Chocolate Fudge instead. The flavor and texture is quite similar, only it uses sweetened condensed milk instead of marshmallow cream.

Joy of Baking Hi Stephanie, do you have a recipe for the simple chocolate fudge?

Joy of Baking Great! Thank you very much Stephanie!

I make mine with just regular marshmallows - mini or large... they melt and still make the fudge creamy

jijim2012 melt the marsh mellows U have same as the marshmallow cream

Did you substitute anything for sugar? Without 2 cups sugar is a large amount deficit

@@pattyhackett1 For sure, I mean why bother if you don't want all the sugar/sweetness? They must be looking for some kind of miracle low cal fudge recipe.

Maybe the mixture wasn't cooked long enough. Did you check the temperature to make sure it reached 230 F (110 C)?

@@joyofbaking No. Just cooked 5 min with constant stirring. I may have added choc. too early. Don't have a thermometer. Also I added choc. without removing from heat. It showed a very grainy look. Put the mixture in fridge overnight. It did not thicken at all. I will give it another go. It is so delicious. Tks for come-back. Enjoy your vids. Merry Christmas.

I've never actually tried making the fudge with marshmallows. You could make the Simple Chocolate Fudge recipe as it tastes pretty similar to this fudge. It uses sweetened condensed milk instead of marshmallow cream.

I have used marshmallows for years, instead of the marshmallow fluff. Two cups of mini marshmallows for a single batch.

​@elliethomson3787 thank you, I was looking in the comments for this answer 😊

I have another fudge recipe that is similar but it uses sweetened condensed milk. www.joyofbaking.com/candy/SimpleChocolateFudge.html

Hello India from Texas. You can use 7 ounces of marshmallows instead of 7 ounces marshmallow creme. Instead of using a thermometer, bring mixture of butter, evaporated milk and sugar to a roiling boil and stir continuously at high heat for 4 more minutes. No longer. Remove from heat and immediately add the marshmallows, chocolate and vanilla extract. ALL WHILE STIRRING CONTINUOUSLY. When well mixed pour into the foil-lined pan immediately and spread the hot candy evenly. This is the method my mother always used and the 4 minutes of stirring after coming to a roiling boil always makes perfect candy. Cook too long and the candy will be hard and dry. Cook not long enough and the candy will be soft and sticky and gooey. The perfect heat was after 4 minutes for us but practice will make perfect. Watch the time closest and keep detailed records of each batch you make. This is more of an art than following a recipe perfectly. Somewhere between 3 1/2 and 4 1/2 minutes of roiling boil is your perfect candy. I hope this explanation helps you.

@@aleanufopilotftlcertified5663 From one Texan to another, Thank You! Came here because I lost this version of the recipe from my childhood, and could not recall the details. I will be 60 this Spring and want fudge instead of cake. lol Again, thanks for putting this in the comments! 🤎🍫