Budge…Weird name, delicious fudge. ‘Nuff said.
This recipe comes from Worldwide Ward Cookbook by Deanna Buxton. It’s original title is “Chapel Fudge” but we renamed it in honor of our youngest son, Henry. He was a toddler when I made this the first time.
We named it “Budge” in honor of Henry for two reasons: (1) when he tried to say “fudge” it came out “budge”, and (2) while it was cooling on the counter, he proceeded to dig into it with his hands, prompting an emergency bath! Anyway, it was all too cute to NOT rename it. Well, the mess wasn’t that cute. At the time.
Whatever it’s called, it’s good. I’m not normally much of a fudge eater, (well unless it’s from Elly’s on Emerald Isle) but I really do like this recipe. It’s easy, doesn’t require a candy thermometer (why are those so intimidating?), and tastes great. If you need an even easier recipe, try this three ingredient Tiger Fudge.
Do you make fudge? If so, do you make it the traditional way, with the whole candy thermometer thing? Or do you prefer “cheater” recipes, like me? Cuz if it’s the cheater way, I’m pretty sure we’re best friends now.
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Budge
Description
Budge…Weird name, delicious fudge. ‘Nuff said.
Ingredients
- 4 cups sugar
- 1 (12 oz) can evaporated milk (1 1/3 cups)
- 20 large marshmallows
- 2 tsp. vanilla
- 1 cup butter
- 1 (12 oz) package semisweet chocolate chips
Instructions
- In a large pot, cook sugar, milk, and marshmallows on medium to medium-high heat, stirring constantly. When mixture comes to a rolling boil, set timer for 10 minutes and continue stirring constantly. (I had to reduce the heat a bit here as it start to burn just a tad.)
- Remove from heat and add vanilla.
- Place butter and chocolate in a large mixer bowl. Pour the hot mixture into this bowl, over the butter and chips. Beat for 5 minutes. (I used my Kitchen Aid with the whisk attachment.)
- Spread into lightly buttered 9×13 pan and let cool. Cut when set. (This took several hours in the fridge.)
