PHAT: Pretty-Hot-And-Tempting. A much nicer alternative to FAT.

As I’ve said before, probably the question I get asked most frequently is “How are you not 500 pounds with everything that make on your blog?”


I love food. I’ve always loved food. And even when I’m eating really healthy I always treat myself to some chocolate…everyday. The majority of the time, we eat really healthy in my house. Of course I have times when I fall off the wagon hard, but that’s okay…and normal.


Food and I have a really good relationship. Growing up, I may have had times where I was “curvier” and I would complain to my mom and she would always say, “Oh honey, you look great.” I love that about her. We always ate healthy in my house and were active. So I think since we had that foundation, she knew I would be okay in the long run and it wasn’t worth stressing over.


As I am reaching the end of this pregnancy, the pure logistics of how my body is stretching and expanding is really quite amazing. My belly button feels like it’s 3 feet in front of me. I know pregnancy is supposed to be beautiful but my body has reached it’s capacity and some moments I feel like a freak of nature waddling around. One thing that helps is that my husband looks at me with the same eyes whether I’m 10 pounds or 400 pounds. I love that about him.


So I thought this Phat Cow Fudge was fitting for the occasion. Sometimes I feel fat and sometimes I feel “phat”, depending on which hormone is winning at the moment. This could also be named Rocky Road Fudge since essentially that’s what it is but Phat Cow Fudge is way more fun. This fudge is creamy, easy, and requires no candy thermometer which is a plus. I like to switch up my Christmas  plates with more than just cookies; fudge adds something nice to the mix. Especially this fudge. Since it’s some of the best I’ve had.
Make sure you remember to freeze your marshmallows so that they don’t melt when you stir them in. This recipe makes a ton! Perfect for Christmas plates, not perfect if you are making this just for yourself. Feel free to cut the recipe in half.

Phat Cow Fudge

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This could also be named Rocky Road Fudge since essentially that's what it is but Phat Cow Fudge is way more fun. This fudge is creamy, easy, and requires no candy thermometer which is a plus.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 60 servings


  • 20 ounces Hershey's® milk chocolate bars, broken into pieces.
  • 1 12 ounce package semi-sweet chocolate chips
  • 1 cup 2 sticks salted butter, cut into pieces
  • 4 cups sugar
  • 1 12 ounce can evaporated milk
  • 2 1/2 cups mini marshmallows
  • 4 cups frozen mini marshmallows
  • 2 teaspoons vanilla extract
  • 2 cups walnuts or pecans, chopped


  • Place four cups of mini marshmallows into the freezer until frozen.
  • In a large bowl, place broken milk chocolate bars, chocolate chips and butter pieces; set aside. In a large pan, combine sugar, evaporated milk and 2 1/2 cups mini marshmallows. Bring to a boil over medium heat while stirring constantly, then, continue to cook and stir at a light boil for 7 minutes.
  • Remove from heat and immediately pour over the chocolate/butter mixture. With a wooden spoon, stir the mixture until the chocolate is melted and loses its shine. Don't worry if it looks separated, just keep stirring. As it starts to cool it will lose its shine. Stir in the vanilla. Add the frozen marshmallows and walnuts/pecans. Spread into a large buttered cookie sheet (for a full batch I used two 9x13 baking dishes).
  • Cool completely. You can speed this up by putting it in the refrigerator. Cut into pieces and serve. Store in an airtight plastic container. Makes about 60-70 pieces.
Cuisine: American
Course: Dessert