Grandma Anderson’s Fudge

Rob grew up with this recipe being a holiday favorite.  His Mom made this every year for Christmas, always with walnuts.  

We have improved the original recipe by using our Fresco Chocolate Medallions and our favorite Madagascar vanilla.  

We are honored to share our family recipe with you!

Preparation time: 15 minutes   Cooking time: 9 minutes



18 oz. Fresco Chocolate Medallions, chopped

½ pound butter, softened

8 oz. jar marshmallow cream

3 tsp. vanilla

1 can evaporated milk

4 ½ cups sugar

2 cups chopped nuts (if desired)



Mix in large bowl chocolate, butter, marshmallow cream and vanilla.    Set aside.

In large pan, mix evaporated milk and sugar together.  Bring to a brisk boil, stirring constantly.  Boil for 9 minutes (time exactly).  Remove from stove and pour over mixture in bowl and stir (do not beat).  Add nuts, if desired.

Pour in a buttered 9 x 13 pan.  Keep stored in refrigerator.

Makes 5 pounds of fudge