As I mentioned on the previous page, the key to cooking with chocolate is precision. Make sure to measure it carefully, and use only clean, dry cooking utensils.


Classic Fudge

  This is the official fudge recipe of our family, perfected by my Great-Grandmother Louella. It's rich, so don't eat too much at once.


  • 4 1/2 level cups white sugar*
  • 2 sticks margarine (not reduced-fat)
  • 1 can evaporated milk*
  • 2 cups marshmallow cream
  • 2 cups semisweet chocolate chips
  • 1 tbsp. vanilla
  • 1 cup pecans, chopped or halved*
Grease a sheet-cake pan well with margarine.
Put sugar, margarine, and evaporated milk into a large, heavy saucepan. Over low heat, bring these ingredients to a boil. As these ingredients boil, stir constantly for about 5 minutes.
Remove from heat and add chocolate chips and marshmallow cream. Stir until fully blended. Add vanilla and pecans. Beat until creamy.
Pour mixture into cake pan and allow to cool completely. Do not cut until fudge is completely cooled.

Tips and substitutions (marked by * in the ingredients list):

  • If you are health-conscious, replace white sugar with the same amount of Splenda, or use reduced-fat or fat-free evaporated milk.
  • I like to use walnuts instead of pecans.


Family Favorite Fudge

  This fudge was a hit with my dad's family when I sent it to a gathering--I got three telephone calls asking for the recipe. (I found this on the back of a bag of marshmallows.)


  • 2/3 c. semisweet chocolate chips
  • 2/3 c. creamy peanut butter*
  • 1/2 bag multi-colored mini marshmallows (I usually put a few more in)
Line a 8" or 9" square cake pan with waxed paper, or grease the pan with margarine.
Combine chocolate chips and peanut butter in a saucepan. Cook over low heat until completely melted. Remove from heat and fold in marshmallows. Spread into prepared cake pan. Do not cut fudge until completely cooled.
For a little color, I don't completely fold the marshmallows in. I found that my dad's family likes the streaks of color and chunks of marshmallows.
*Peter Pan makes a reduced-fat version of creamy peanut butter that you might like to try if you're looking to cut down on fat and calories.


Whipped Chocolate Icing

  Another family recipe, this one would do best on a light-textured cake. Give a store-bought angel food cake a professional yet personal touch by icing it with this frosting.


  • 1/2 c. white sugar
  • 1/4 c. cocoa powder
  • 1 c. whipping cream
Combine sugar and cocoa. Stir in cream.
Chill for 30 minutes.
Whip until soft peaks form. This recipe makes 2 cups of icing.


Chocolate-Banana Layered Dessert
This "Natasha Original" got rave reviews from family and co-workers.


  • About 25 Nilla® chocolate wafers
  • 1 small box instant vanilla pudding, prepared as directed on package
  • 1 cup Cool Whip
  • 2 medium bananas, sliced
  • Hot fudge topping
Line a shallow 1-quart baking dish with wafers. Evenly spread pudding over the top of the wafers. Cover and refrigerate until pudding sets, at least 1 hour.
Right before serving, spread Cool Whip over the pudding. Top with bananas. Drizzle with hot fudge topping.

Tips & suggestions:

  • I don't suggest using canned pudding for this recipe because of the taste.
  • The first time I made this dessert, I used regular vanilla wafers, homemade chocolate pudding, and omitted the hot fudge topping.
  • If you are concerned about calories and fat, all of this recipe's ingredients (except bananas) come in either a reduced-fat or sugar-free variety which is just as tasty.





  © 2000-2002. Natasha L. All rights reserved.