Christmas Recipes

Baker's One Bowl Million Dollar Fudge

Baker's One Bowl Million Dollar Fudge

Yield: 5 dozen pieces or 60 servings, one piece each


  • 1/2 cup (1 stick) butter
  • 4 1/2 cups granulated sugar
  • 1 (12 ounce) can evaporated milk
  • 3 (12 ounce) packages Baker's Semi-Sweet Chocolate Chunks
  • 1 (7 ounce) jar Jet-Puffed Marshmallow Creme
  • 3 cups Planters Chopped Pecans
  • 1 teaspoon salt
  • 1 teaspoon vanilla extract


  1. Place butter, sugar and milk in heavy 4-quart saucepan. Bring to full rolling boil on medium heat, stirring constantly. Boil for 5 minutes, stirring constantly to prevent scorching.
  2. Remove from heat.
  3. Gradually add chocolate chunks, stirring until chocolate is completely melted after each addition.
  4. Add remaining ingredients; mix well.
  5. Pour into greased 15 x 10 x 1 inch pan.
  6. Cool completely.
  7. Cut into 60 pieces.


This fudge is perfect for gift-giving or enjoying with friends and family on a special occasion. It is rich, so keep tabs on portions.

Make Ahead Fudge can be stored in airtight container in refrigerator up to 1 week. Or, wrap tightly in foil and freeze up to 1 month. Refrigerate overnight before cutting into squares as directed. For creamier fudge, remove from refrigerator and let stand at room temperature 1 hour before serving.

Rocky Road Fudge: Prepare as directed, stirring 2 cups Jet-Puffed Miniature Marshmallows into the hot fudge mixture before pouring into pan.


Per serving: Calories 210 Total fat 11g Saturated fat 4.5g Cholesterol 5mg Sodium 65mg Carbohydrate 30g Dietary fiber 2g Sugars 26g Protein 2g

Vitamin A 0% DV Vitamin C 0% DV Calcium 2% DV Iron 8% DV


Recipe and photo used with permission from: Kraft Heinz Company

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