Warning: Sugar Rush Alert!

At least twice a year, my wife make’s her mother’s fudge. She believes it comes from the recipe listed on the back of ‘Kraft Jet Puffed Marshmallow Crème’ since the 1950s.

The earliest mention of marshmallow crème comes from the 1896 cookbook, ‘Fannie Farmer’s Boston School Cook Book.’ However, it doesn’t give a recipe for marshmallow cream in this book, instead giving a concoction for a marshmallow.

‘Mrs. Rorer’s New Cook Book’ by Sarah Tyson Rorer in 1902, describes her recipe for a “marshmallow filling,” but not a true marshmallow crème. It wasn’t until fifteen years later that the first commercially produced marshmallow crème hit supermarket shelves.

The recipe below has been tweaked a little from what is on the back of the jar. This one doesn’t list walnuts or baker’s chocolate as part of the ingredients.

3 cups sugar
3/4 cup butter
2/3 cup evaporated milk
2 cups chocolate chips
7 oz. marshmallow creme
1 tsp. vanilla
2 cups mini-marshmallows

Line a nine-inch pan with foil. Bring sugar, butter and evaporated milk to a full boil in three-quart sauce pan on medium heat, stirring constantly.

Cook four minutes or until candy thermometer reaches 234 degrees (Fahrenheit,) again stirring constantly. Remove from heat.

Add chocolate chips, marshmallow cream and vanilla, stir until melted, and then fold in mini-marshmallows. Pour into pan, spread to cover bottom of the pan.

Allow to cool completely, before cutting into desired squares.