My grandmother made the most delicious fudge. It was so soft that I made it. Finally, I was able to see her recipe. She combined sugar, milk and butter in a saucepan. Then she stirred it constantly for five minutes. After the mixture was heated, she added the vanilla and chips. It retains the same amazing flavor, but it is not as soft.
Laura, I know you have made your decision regarding the soft fudge. But I wanted to offer another suggestion. Instead of making it firmer, you could add a little more evaporated cream to the batter and fill in between layers of a 2- or 3-layer cake. The rest can be used to ice the cake, or you can use the 5 minute frosting or the cool whip frosting as the sides and top. You’d be a genius to make that cake.
1 2/3 cups white sugar
2/3 cup evaporated milk
1 tablespoon unsalted butter
1/2 teaspoon salt
1 (6 ounce) packages milk chocolate chips
16 large marshmallows
1 teaspoon pure vanilla extract
1 cup chopped nuts
In a medium saucepan, combine sugar, milk and butter. Bring to boil and cook for 5 minutes stirring frequently.
Mix in the chocolate chips and cook until smooth.
Mix in marshmallows, vanilla, and nuts. Mix thoroughly.
Place in a 8-inch saucepan.
Cool cut into squares.