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Old Fashioned Fudge Recipe With Marshmallow Creme

By 29 Comments

This is an Old Fashioned Fudge Recipe. An award winning fudge recipe that’s been in our family for generations. Winning the Division Sweepstakes at the Kansas State Fair, this is a fudge recipe with marshmallow creme and condensed milk. An easy chocolate fudge recipe that will become a Christmas tradition.

Old fashioned fudge made with marshmallow fluff cut into squares

Where Did I Learn To Make This Recipe?

The easy chocolate fudge has been passed down from my great great grandmother, to my grandmother, and to my aunts. Now it’s up to us kids to keep this recipe alive and well. It’s an old fashioned fudge with marshmallow creme and evaporated milk. It’s easy to make and always a crowd pleaser.

My mother made batch after batch of this homemade chocolate fudge every single Christmas that I can remember. I’ve called it Christmas Fudge my whole life. She made box after box of it for gifts to give to friends, neighbors, school teachers, mail delivery guys, … school bus drivers.

It’s an easy fudge recipe, it’s an old fashioned fudge recipe with marshmallow creme and evaporated milk.

Making fudge is easy, as long as you follow the simple directions. Let’s take a look.

Table of contents

Ingredients You’ll Need

Ingredients to make easy chocolate fudge

The ingredients are simple and the method is quite easy, let’s take a look.

  • Unsalted Butter. Butter brings a creamy buttery flavor to the party. You can use salted butter if you’d like.
  • Sugar: Butter and sugar go hand in hand with almost all baking projects. Granulated is called for in this recipe.
  • Semi-Sweet Chocolate Chips: This recipe calls for Semi-sweet chocolate chips. The common chocolate chip which is lower in cacao and is sweeter than bittersweet chocolate chips. You could also use bittersweet chocolate chips for this recipe, which are higher in cacao. They are interchangeable with a slightly different flavor profile.
  • Milk Chocolate Chocolate Chips: Milk Chocolate Chips are even sweeter than semi-sweet chocolate chips. Milk chocolate chips bring a creamy texture to this fudge recipe.
  • Fudge With Evaporated Milk: Don’t confuse unsweetened evaporated milk with sweetened condensed milk. Even though both products are condensed, plain evaporated milk in unsweetened. Sweetened Condensed Milk, is very sweet. Using sweetened condensed milk in this recipe would make it too sweet.
  • Fudge with Marshmallow Creme: Or some brand may be labeled Marshmallow Fluff. It’s simply a confectionary spread that tastes like marshmallows, but with a different texture. I’ve used both products with success, however, Marshmallow Creme is easier to manage.
  • Vanilla: Vanilla prices have skyrocketed over the last few years. Use the best quality you can, in your price limit range. I like Nielsen-Massey Madagascar Vanilla Vanilla Paste. It’s a beautiful product that comes with a pretty price.
  • Walnuts: I’ve always used walnuts for this recipe, but you can substitute pecans.

How To Make Old Fashioned Fudge … Step by Step

Fudge may seem harmless enough, but keep in mind, Fudge is a candy recipe. Meaning that you cook sugar to a “stage”. It’s important to follow these directions closely so the texture of the fudge will be perfectly “fudgy” and creamy.

butter, sugar and condensed milk in a pan to make easy chocolate fudge
  1. Step 1: Using a good heavy saucepan, add condensed milk, butter and sugar. I use my Le Creuset 6 quart Dutch oven. But any large heavy sauce pan will work.
Boiling sugar, condensed milk and butter to make old fashioned fudge
  1. Step 2: Set the mixture on the stove top and turn you burner on high heat. Bring the butter, sugar, milk mixture to a rolling boil. Keep the mixture at boiling stage, stirring constantly. It’s important to stir constantly so the mixture won’t burn and stick to the bottom of the pan. Boil until the mixture reaches soft ball stage, or 234 – 240 degrees. A candy thermometer is an inexpensive and useful tool to have here.
Adding chocolate chips and marshmallow fluff to butter mixture to make Christmas fudge
  1. Step 3: Once the mixture has reached soft ball stage, remove it from the heat and quickly stir in Marshmallow Creme (or Fluff) and Chocolate Chips.
mixing chocolate chips and marshmallow cream into sugar mixture to make fudge.
  1. Step 4: Stir .. stir .. stir. Working quickly and using your best elbow grease, stir the mixture quickly and vigorously to combine the ingredients into a smooth chocolate mix.
Easy chocolate fudge spread into a 9 x 13 pan
  1. Step 5: Once the mixture is well mixed, pour the chocolate fudge into a buttered 9 x 13 pan. I like to use the edge of a wooden spoon to make little peaks in the fudge. Let cool and set up for a couple of hours. Cover with plastic wrap until you’re ready to cut.

Hard Ball, Soft Ball … What Is Softball Stage When Making Fudge?

I remember watching my mom with intent, with her precision of getting the sugar mixtures at just the right temperatures to make candy recipes work. She’d drop a small teaspoon of the boiling sugar mixture into a glass of cold water. If the sugar formed into just the right ball consistency, the candy was ready to form.

Cooking sugar for fudge must be cooked to what is called soft ball stage. Meaning that sugar is cooked to a temperature 234 – 240 degrees. If that temperature has been reached, a small dollop of that hot sugar when dropped into a glass of cold water will form a soft ball, or a soft clump. When you remove that clump from the water, it should hold its shape for a short while before flattening.

Learning this method is a great skill to know, however, owning a candy thermometer is a very valuable tool when it’s time for candy making. And an easier method for precision. Candy thermometers aren’t expensive.

Most candy thermometers clearly display the temperature stages, but if you have one that doesn’t, here’s a list of temps to help you out.

Candy Temperature Chart

  • Thread –             230 – 234
  • Soft Ball –           234 – 242
  • Firm Ball –         243 – 249
  • Hard Ball –         250 – 269
  • Soft Crack –        270 – 294
  • Hard Crack –      295 – 319
  • Light Caramel – 320 – 325
  • Dark Caramel – 326 – 350

FAQ’s and Tips

How well does fudge freeze?

Want to get a head start on your holiday baking? Make this fudge ahead and pop it in the freezer. Fudge freezes very well, with possibly just a slight alter in the texture. I like to slice the fudge into squares first. If using a container that you can layer the pieces, use parchment paper or waxed paper between layers. Unthaw fudge in the refrigerator.

How To Store Fudge?

How long does fudge last out of the fridge? Store fudge in an airtight container at room temperature. It will last one to two weeks. You can refrigerate fudge, but the cold temps will dry it out.

Can I Make Fudge Without Nuts?

Absolutely, the nuts are just for a little fun and crunch. They make no difference in the cooking process.

Can I Half This Recipe?

Looking to make a small batch fudge recipe? Yes. This recipe is very easy to cut in half. Just use a 9 x 9 pan rather than a 9 x 13.

Whats The Best Way To Slice Fudge?

 Let the fudge come to room temperature before cutting into squares. I find that squares just slightly over an 1 ½ is a good measurement for a 9 x 13 pan.

Tips For Success – Important

  • Tip On Cooking Sugar Mixture For Fudge: I highly recommend using a candy thermometer to make this recipe. They’re inexpensive and they take the worry out of cooking sugar. For instance, if you over cook the sugar to a higher temperature than the 242 degrees (soft-ball stage) there’s no turning back. The texture of the fudge will be compromised and you’ll more than likely have to start over. That’s spoken from experience.
  • About Candy Thermometers: Not all sauce pans are created equal. Different materials will cook the sugar mixture at slightly different times. I’ve seen recipes that say cook for 5 minutes and you magically achieve the proper candy temperature to make fudge. Bad advice! Altitude (I’m at high altitude) and pan types carry too much clout to rely on a simple designated time. I don’t know about you, but I hate throwing out food and starting over. Use a candy thermometer!

Pro-Tip

Working quickly while making this fudge recipe is important. Have everything ready to go by emptying the chocolate chips into a bowl, remove the marshmallow creme from the containers into a bowl. I even empty the nuts into a small bowl ahead of time.

Chocolate Fudge with Marshmallow Creme and Condensed Milk

Squares of homemade fudge stacked on a plate for an award winning fudge recipe.

Award Winning Fudge

My cousin Brooke entered this Christmas Fudge recipe in the Kansas State Fair when she was 11 years old and ended up winning the Junior Division Sweepstakes.

The recipe was published in “A Century of Good Cooking, Kansas State Fair” cookbook, and she won 30 pounds of sugar. 🙂

So with all of that said here’s that award-winning homemade fudge recipe with marshmallow creme.

I hope you give this old fashioned fudge recipe a try. And if you do, please come back and give the recipe a star rating. And leave a comment about your experience.

Easy Christmas Fudge Recipe

More Holiday Dessert Recipe Ideas

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Award winning homemade chocolate fudge with marshmallow creme.
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5 from 6 votes

Award Winning Old Fashioned Fudge With Marshmallow Creme

A Kansas State Fair Award Winning Fudge Recipe.
Prep Time15 minutes
Cook Time5 minutes
Total Time20 minutes
Course: Appetizer Recipes
Cuisine: American
Servings: 24
Calories: 364kcal
Author: Lea Ann Brown

Ingredients

  • 8 Tablespoons butter 1 stick
  • 4 ½ cups sugar
  • 12 ounces evaporated milk 1 can
  • 12 ounce semi-sweet chocolate chips
  • 12 ounce milk chocolate chips
  • 14 ounces marshmallow creme 2 small 7 ounce containers.
  • 2 teaspoons vanilla
  • 1 cup chopped walnuts or pecans

Instructions

  • Add butter, sugar and evaporated milk in heavy bottom good quality saucepan. I use my 6 quart Le Creuset Dutch Oven.
  • Turn heat on high. Start stirring and continually stir while the mixture comes to a rolling boil.
  • Continue stirring constantly for about 5 minutes or until it gets to a "soft ball" stage. Your candy thermometer should read between 234 – 240 degrees. If you don't have a candy thermometer, after 5 minutes drop a small dollop of the sugar mixture into a glass of cold water. If it forms a soft ball "clump" the sugar mixture is hot enough. If the ball doesn't form, cook for another minute or so.
  • Remove from the pan from the heat; stir in the chocolate chips, and marshmallow creme. After a few stirs, add the vanilla. Mix until well blended then add nuts and stir to combine.
  • Pour into a buttered 9 x 13 inch pan.
  • Let the fudge completely cool at room temperature before cutting into squares.

Notes

Mise en place: Working quickly while making this fudge recipe is important. Have everything ready to go by emptying the chocolate chips into a bowl, remove the marshmallow creme from the containers into a bowl. I even empty the nuts into a small bowl ahead of time.
Stir! Never ever skip the instruction to constantly stir. If you don’t the mixture will stick to the bottom of the pan, reducing the amount of liquid for the creamy texture and you’ll have a mess to clean up.
Candy Thermometer: I highly recommend using a candy thermometer to make this recipe. They’re inexpensive and they take the worry out of cooking sugar. For instance, if you over cook the sugar to higher than the 242 degrees (soft-ball stage) there’s no turning back. The texture of the fudge will be compromised and you’ll more than likely have to start over. That’s spoken from experience. 
Pro Tip: Not all sauce pans are created equal. Different materials will cook the sugar mixture at slightly different times. I’ve seen recipes that say cook the sugar mixture for 5 minutes and you’ll magically reach the proper temperature to make fudge. Altitude and pan types carry too much clout to rely on a simple designated cooking time. Bad advice! I don’t know about you, but I hate throwing out food and starting over. Use a candy thermometer please.
Slicing Fudge: Let the fudge come to room temperature before cutting into squares. I find that squares just slightly over an 1 ½ is a good measurement for a 9 x 13 pan.
How well does fudge freeze? Want to get a head start on your holiday baking? Make this fudge ahead and pop it in the freezer. Fudge freezes very well, with possibly just a slight alter in the texture. I like to slice the fudge into squares first. If using a container that you can layer the pieces, use parchment paper or waxed paper between layers. Unthaw fudge in the refrigerator.
Storing Fudge: How long does fudge last out of the fridge? Store fudge in an airtight container at room temperature. It will last one to two weeks. You can refrigerate fudge, but the cold temps will dry it out. 
Can I half this recipe?  Yes. This recipe is very easy to cut in half. Just use a 9 x 9 pan rather than a 9 x 13.

Nutrition

Calories: 364kcal | Carbohydrates: 61g | Protein: 3g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 15mg | Sodium: 50mg | Potassium: 145mg | Fiber: 1g | Sugar: 54g | Vitamin A: 158IU | Vitamin C: 1mg | Calcium: 52mg | Iron: 1mg

Old Fashioned Fudge with Marshmallow Creme …It’s What’s For Christmas

Award Winning White Bean Chili Recipe

By 38 Comments

This Award Winning White Bean Chili Recipe remains one of our favorite and cherished recipes. Combining chicken and Italian Sausage with lots of mouthwatering creamy ingredients, this is a crowd pleaser.

Award winning white bean chicken chili recipe.

Update: Winning the Michigan State Chili Championship, this recipe comes from my friend Richard. It’s a delicious white bean chili recipe that wonderful for feeding a crowd. Since I posted this recipe, Richard has passed away. RIP.

What Makes This Chicken Chili Recipe So Darn Special?

If you win a Championship, I would feel comfortable calling this one of the best white bean chicken chili recipes around.

It’s a creamy white bean chicken chili (yes please) and it’s laced with Italian Sausage.

It brings some heat with jalapeno peppers and a hint of sweet due to the sweet corn.

And every time I’ve made it, people shower me with compliments. But before we get to the recipe.

Can I see a show of hands of how many of you watch “Giada At Home” on Food Network??? … Ok, good…a few.

A couple of weeks ago I unwittingly posted a White Bean Chicken Chili recipe that I watched Giada make on her program. 

Delicious, so I quickly blogged, and confidently exclaimed that it was the best White Bean Chicken Chili EVER.  Why? Because it’s a great recipe and it’s really really full of flavors that compliment each other.

Let The smack down begin

Soon after the post, I  received an email from Buffalo Dick over at “Opinions and Rectums, We All Have One”   saying that he had an Award Winning White Bean Chili recipe. 

Well it appears that we had a White Bean Chili smack down on our hands. How could I resist a comparison. 

I promptly began the begging process for his recipe, gained his permission to blog about it and here’s my opinion (see he’s right, we all have one) about his Chili. 

This just might be the best White Bean Chili recipe EVER!  Folks, my husband and I had a FIT over this recipe, right there at the dining room table – a FIT.  I highly recommend you give this a try because it’s a white chicken chili with Alfredo Sauce.

In Conclusion

A great chili recipe for feeding a crowd, perfect for your Super Bowl party, or any excuse you have for gathering y0ur friends around your table. 

There are some special nuances about this recipe.

  • Toasting cumin seed, love that idea.
  • A combination of orange (or red) sweet bell pepper and green bell pepper
  • 3 – 6 jalapeno peppers – choose your heat level
  • Jarred Alfredo Sauce makes this a creamy white chicken chili. Using jarred makes it easy.
  • The addition of Salsa Verde. You can make your own Homemade Roasted Tomatillo Salsa, it easy. Or use your favorite jarred version.
  • The soup includes both chicken and Italian sausage – love all of that heartiness.
  • Black olives and Parmesan cheese for garnish. Unique and a nod to the Italian sausage.
  • This can also be made in the crockpot – great for making ahead and serving when the hungry crowd arrives.

Award Winning White Bean Chili Recipe

Creamy white bean chicken chili with parmesan cheese and chili oil.

I hope you give this recipe and try and if you do, please leave a comment about your experience. And, please give the recipe a star rating.

And thanks to “Buff” (Richard) for the inspiration to try another white chili recipe.

More Chili Recipes

And if you’re looking for more, don’t miss my Soup category. You’ll find a ton of slurp-worthy recipes. Including the most popular chili recipe on my site for Anthony Bourdain’s New Mexico Style Chili.

Award winning white bean chicken chili recipe.
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5 from 3 votes

Award Winning White Bean Chili

Michigan Award Winning White Bean ad Chicken Chili Recipe
Prep Time45 minutes
Cook Time45 minutes
Total Time1 hour 30 minutes
Course: Soup, Stews and Chilis
Cuisine: American
Servings: 10
Calories: 782kcal
Author: Lea Ann Brown

Ingredients

  • 2 tablespoons vegetable oil
  • 3 pounds chicken thighs Boneless, skinless, seasoned with light salt and white pepper, cooked and cubed
  • 1 large onion chopped
  • 1 yellow bell pepper chopped
  • 1 green bell pepper chopped
  • 3-6 Jalapeno peppers seeded and fine chopped
  • 2 cloves garlic peeled and chopped
  • 1 pound sweet Italian sausage crumbled and browned.
  • 2 15-oz cans chicken broth low sodium
  • 30 ounces Great Northern white beans canned, rinsed and drained
  • 2 teaspoons white pepper
  • 2 teaspoon Mexican Oregano
  • 1 teaspoon cumin seeds toasted
  • 15 ounces sweet corn canned, drained
  • 22 ounces Alfredo Sauce jarred. About a jar and a half
  • 1 cup Salsa Verde your favorite brand, I prefer Jardines
  • Grated Parmesan or Romano cheese for garnish
  • Sliced black olives for garnish

Instructions

  • Cut chicken thighs into bite sized pieces. Set aside. In a large Dutch oven, heat oil. When hot, add onion, and all peppers. Cook, stirring frequently until onion starts to look translucent. Stir in garlic and cook until fragrant. Less than 1 minutes.
  • Tear the Italian sausage into pieces and add to vegetable mixture. When fat starts to render, add pieces of chicken. Stir and cook until meat is just undercooked. Drain fat.
  • At this point, if you want, add the ingredients to a slow cooker. Or you can continue with stove top cooking. 
  • Heat a small dry non-stick skillet over medium high heat. Add cumin seeds and cook just until fragrant. Add to soup.
  • Add chicken broth, beans, spices, Alfredo sauce, salsa verde and corn. Heat through until meat is cooked and flavors are well blended. About 40 minutes on medium low. Stirring frequently. 
  • If you’re using a crockpot. After adding meat and vegetable mixture. Add the remaining ingredients to the slow cooker. Cook on low 3 – 4 hours.
  • Garnish when served in bowls with grated Parmesan or Romano cheese, and sliced black olives. Drizzle with chile oil for some color and even more flavor.

Nutrition

Calories: 782kcal | Carbohydrates: 37g | Protein: 41g | Fat: 52g | Saturated Fat: 19g | Cholesterol: 209mg | Sodium: 2891mg | Potassium: 1413mg | Fiber: 6g | Sugar: 6g | Vitamin A: 489IU | Vitamin C: 78mg | Calcium: 129mg | Iron: 6mg

Award Winning White Bean Chili Recipe … It’s What’s For Dinner

Nick’s Cafe Minestrone With Pesto

By 29 Comments

Topping a steaming hot bowl of Italian Minestrone Soup with a dollop of fresh homemade pesto proves to be the secret to a special recipe. This recipe is made famous by Nick’s Italian Cafe in McMinneville, Oregon. Let’s take a look.

Italian Minestrone soup in an Italian lattice bowl.

A visit to Nick’s Italian Cafe means a taste of Oregon Wine Country at it’s finest. And a chance to slurp their famous Italian Minestrone Soup topped with pesto.

Hands down, the best classic minestrone soup we’ve ever had, and perhaps the best in the world.

 Nick’s Italian Cafe is just one of those great restaurant experiences. Just something about good times, good food with good friends make for good memories.  They’ve been feeding Oregon wine country since 1977 and serve up entrees that compliment the state’s signature wines of Pinot Noir and Pinot Gris.   You can check out the menu by clicking  Nick’s website

A visit to Nicks Italian Cafe and their famous recipe for Minestrone Soup

We visited Nick’s on our recent trip to Oregon Wine Country and the IPNC Conference.

We arrived 30 minutes early so that we could enjoy Nick's backroom experience. Saveur Magazine did an article on Nick’s a few years ago, I took this photo of the article proudly framed and displayed on the wall.

The magazine article is also where I found this recipe for Nick’s Italian Minestrone Soup.

Nick's Italian Cafe
Nick’s Italian Cafe Saveur Magazine

After a toast to celebrate the beginning of this year's Oregon trip, we moved main dining room and began the arduous task of studying the menu and making difficult decisions on what to order.  Incredible menu.

Everything was interesting, delicious, and adventurous.  I'd have to say we voted our favorites as the Dungeness Crab and Pine Nut Lasagna and the Lamb Three Ways.  Mmmwaaaa - big kiss to Nick's, we love, love, love this restaurant.

I love this quote from the owner, Nick Peirano, who thinks that simple connections are at the center of everything. “Cooking is a craft, not an art,” he says. “It’s fuel for the body and, hopefully, for the spirit. It’s like the difference between pottery and fine art. Food should always think of itself as pottery. Architectural food drives me nuts. Food has to recognize it’s serving a basic need.”

Since that article was printed Nick’s daughter, who has been in culinary training in San Francisco, has now taken over the kitchen.  I think she’s gradually sneaking in a little bit of that art 😉

Authentic Minestrone With Pesto

A bowl of Nick's Italian Cafe Minestrone Soup.

This recipe was included in the Saveur article and  I made this classic minestrone soup this weekend. Somewhat of an extravaganza, but well worth the time.

Serve this Italian Minestrone soup with fresh grated parmigiano-reggiano cheese and a dollop of pesto.

Here’s the full recipe:

This soup, a longtime fixture on the prix fixe menu at Nick’s Italian Café in McMinnville, Oregon, is served table side from a tureen and topped with a generous spoonful of fragrant, freshly made pesto. “The heat,” Nick explained, “makes the aroma rise.” After the bowls are filled, the vessel is left on the table so that guests can help themselves to more, if they like.

More Soup Recipes You Might Like

Looking for even more soup and stew recipes? Don’t miss my Soup Category. You’ll find lots of great recipes, including the most popular on my website for Hatch Green Chile with Pork.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Italian Minestrone soup in an Italian lattice bowl.
Print Recipe
5 from 1 vote

Nick’s Cafe Minestrone with Pesto

Nick's Italian Cafe Famous Minestrone with Pesto
Prep Time1 hour
Cook Time3 hours
Total Time4 hours
Course: Soup, Stews and Chilis
Cuisine: Italian
Diet: Gluten Free
Servings: 6
Calories: 422kcal
Author: Lea Ann Brown

Ingredients

  • FOR THE SOUP:
  • 3 carrots peeled and trimmed
  • 1 medium yellow onion peeled and coarsely chopped
  • 1 rib celery coarsely chopped
  • ½ green bell pepper cored, seeded, coarsely chopped
  • 6 cloves garlic peeled and coarsely chopped
  • ¼ bunch parsley chopped
  • ½ pound salt pork lean, or a ham hock
  • 1 14 ½- ounce diced tomatoes canned, undrained
  • ½ cup tomato paste
  • ¼ cup beef stock base
  • ¼ cup dried basil
  • 1 tablespoon dried oregano
  • Freshly ground black pepper
  • ½ pound string beans trimmed and cut into 1" pieces, or canned green beans
  • 1 ¼ cups frozen peas
  • Salt
  • FOR THE PESTO:
  • ½ bunch fresh basil
  • ½ bunch parsley
  • ¼ cup parmigiano-reggiano grated
  • ¼ cup pecorino romano grated
  • 1 teaspoon pine nuts
  • 1 teaspoon extra-virgin olive oil
  • Salt and freshly ground black pepper

Instructions

  • For the soup: Coarsely chop 1 of the carrots and put into a food processor. Add onions, celery, peppers, and garlic, pulse until vegetables are finely chopped, then transfer to a large heavy-bottomed pot. Add parsley, salt pork, and 3 quarts water and bring to a boil over medium heat. Reduce heat to medium-low and simmer, covered, for 6 hours.
  • Using a slotted spoon, transfer salt pork to a food processor, then process until fat liquefies and meat turns into a paste, about 30 seconds. Pass salt pork through a sieve back into pot, using a rubber spatula to press as much paste through the sieve as possible. Skim off and discard fat from broth. Add tomatoes, tomato paste, beef stock base, basil, and oregano to pot. Season to taste with 1 tsp. pepper and simmer over medium-low heat, covered, for 2 hours.
  • Add 4 cups water to pot, increase heat to medium-high, and bring to a boil. Meanwhile, thinly slice remaining carrots crosswise, then add to pot. Add green beans and peas, reduce heat to medium, and simmer soup, partially covered, until carrots, beans, and peas are soft, about 30 minutes more. Season to taste with salt and pepper.
  • For the pesto: Put basil, parsley, parmigiano-reggiano, pecorino romano, pine nuts, and oil into a food processor and process until smooth. Season to taste with salt and pepper.
  • Put soup into a warm tureen, if you like, and spoon pesto into soup. Serve soup in warm bowls garnished with some freshly grated parmigiano-reggiano and pecorino romano, if you like.

Nutrition

Calories: 422kcal | Carbohydrates: 21g | Protein: 10g | Fat: 34g | Saturated Fat: 13g | Cholesterol: 40mg | Sodium: 1367mg | Potassium: 767mg | Fiber: 6g | Sugar: 10g | Vitamin A: 6758IU | Vitamin C: 50mg | Calcium: 184mg | Iron: 3mg

Nick’s Cafe Minestrone with Pesto  …It’s What’s For Dinner

Church Supper Sloppy Joes For a Crowd, Serves 60

By 47 Comments

Sloppy Joes for a crowd. This is a recipe from our old Church cookbook for Sloppy Joes to serve a large group. This recipe from the book is titled Sloppy Joes for 60. So if you’re looking for a recipe for Sloppy Joes for a crowd for your next party, this will fit that bill. Let’s take a look.

Sloppy Joes on a bun with potato chips on the side.

Where did this Sloppy Joe Recipe Come From?

This old fashioned sloppy joe recipe is from my church cookbook.  The church that I attended when I was growing up in the middle of Kansas.  

You’ll find Sloppy Joes for 60 along with Baptist Punch for 100, which is an odd combination of ginger ale, Kool-Aid, Hawaiian Punch and 7-Up.  I was surprised to see they didn’t add five cups of sugar, I wonder if it’s sweet enough.  Do they even make Hawaiian Punch anymore?  

Church ladies often published these types of recipes serving large groups because of Church socials or Church suppers. And most of these church dinner ideas are cheap recipes for large groups.

This is a great recipe to keep on hand in case you’ve invited 58 friends over for dinner, or if you’re the Osmonds and have 58 of your great grandchildren over for lunch  (hey, I–am–not–making–that–up,  it was on Oprah on Friday). 

Or if you’re empty nesters like us it will yield you 30 Sloppy Joes each. 🙂

For tonight’s dinner we weren’t all that hungry, so I decided to scale the recipe down from 60 servings to 2. 😉  

But below you’ll find the original recipe. 

The flavor of this recipe is perfect sloppy joe flavor in our books. Sweet tangy and savory. 

Ingredients to Make Sloppy Joes for A Crowd

Ingredients to make sloppy joes for a large crowd
  • Hamburger Buns: Not all hamburger are created equal. There are some very large buns available for sale. Choose the smaller 3 ½ inch buns for this recipe to accommodate the number of servings.
  • Apple Cider Vinegar
  • Brown Sugar: Dark or light brown sugar will work for this recipe.
  • Mustard: Plain ol’ yellow mustard. Keep in simple with good old fashioned flavor.
  • Ketchup
  • Onion: Chopped sweet or yellow onion is best for this recipe. A red onion will add too strong of flavor and may compromise the overall flavor.
  • Celery: Chopped
  • Ground Beef: Save the 80/20 blend of ground beef for those burgers on the grill. Buy lean or extra lean ground beef for this recipe, 90% lean is a good guideline. You can use 80-20 but you’ll need to drain the grease before adding ingredients and the yield of final beef amount will lessen.
  • Flour: We’re adding just a little all-purpose flour to the mix to thicken the consistency. If you need to make gluten-free Sloppy Joes, omit the flour.

How many pounds of hamburger do I need for 50 Sloppy Joes? 7 – 8 pounds of hamburger is am ample amount for 50 – 60 Sloppy Joes, depending on the bun size. The celery, onion, and liquid ingredients bulk up the hamburger weight to make enough fill a smaller burger bun.

How To Make Sloppy Joes for 60

Once you’re done chopping the onions and celery, this recipe is very easy to throw together.

Browning ground beef for sloppy joes to serve 60.
  • Step 1: Brown the ground beef. Find the largest fry pan you can and brown hamburger meat in three batches. Once the first batch is about half way browned, add ⅓ of the onion, ⅓ of the celery and ⅓ of the flour. Once the meat is browned, move the mixture to a big soup pot and repeat with two more batches.
Cooking ground beef for sloppy joes for 60
  • Step 2: Use an 8 quart soup pot. I have used a 6 quart, it works but a little tight on space.
Sloppy joes for a large crowd cooking in a big soup pot
  • Step 3: Once all of the ingredients are in the big soup pot, add remainder of the ingredients and simmer for at least 30 minutes. If the mixture seems dry, or needs a little punch of flavor, I add a little bit of your favorite bottled bbq sauce.

Important Note: Please make sure to check the notes in the recipe card below, depending how the amount served per bun, this recipe can be a recipe for Sloppy Joes for 50, if using ½ cup servings per bun, or ⅓ cup servings will give you a Sloppy Joes Recipe for 60. And then there’s always that Sloppy Joe Sliders equasion.

The History of Sloppy Joes

When I decided to prepare this recipe, I wondered about the origin of the name “Sloppy Joe”, so I Googled “Where did the name Sloppy Joe come from”  sure enough I was rewarded with answers:

One web site claims:   The Original Sloppy Joe Sandwich was invented at Sloppy Joe’s Bar in Key West. The original is still available and consists of ground beef in a sweet rich tomato sauce, with onions, peppers and spices.

Hence the sandwich was named for the establishment, not the consistency, as suggested by the Manwich recipe people.

(Ok now this really bothers me, what’s up with those Manwich “people” starting ugly rumors?)

Another web site suggests that it was named after a Green Bay Packer team member Joe Krzrwinski … aka “Sloppy”, a nickname given to him for his inconsistent play on the field. The first creation was made with ground sausage during 1930.

According to another story, the sandwich was named after the Sloppy Joe’s Bar in Havana, Cuba which was the first to serve a sandwich of this variety.

So depending on if you’re a Cheese Head, or a Parrot Head you’ve got your answer.

Even James Beard, the 20th Century Godfather of American cooking wrote about Sloppy Joes: “This is a product of the modern age, and though it is not a palate-tingling delight it has a large public.”

Perhaps Beard’s generous use of a ¼ cup of Worcestershire sauce in his version of Sloppy Joes had something to do with his unenthusiastic view.  Plus I think it’s a slap in the face to white-trash food.  Just who does he think he is???  (Oh, that’s right, he’s the 20th century godfather of American Cooking.)

Sloppy Joes for large group gatherings are an easy way to feed that crowd. 

Sloppy Joe Recipe For Large Crowd

A sloppy joe sandwich recipe to feed 60 people.

These Sloppy Joes are a super easy way to serve a main course to a large group.

I made these for a block party a few years ago, and I can’t tell you how many times I was asked for the recipe.

I hope you give this Sloppy Joe Recipe a try next time you’re hosting a large group. And if you do, please come back and give the recipe a star rating and leave a message about your experience with the recipe.

And if you have a recipe for feeding a large group, let me know, I’d love to give it a try. I host our yearly block party and am always looking for recipe ideas.

What Side Dishes Go With Sloppy Joes?

Looking for side dish recipes to serve a crowd with these Sloppy Joes? Just double or triple these recipes. Pioneer Woman’s Best Pasta Salad, Classic Potato Salad, or a big pot of Calico Beans.

More Recipes To Feed A Crowd

If you’re looking for cheap recipes for large groups take a look at these. You’ll need to double or triple these recipes, depending on the size of the crowd.

And if you’re in the sandwich mood, don’t miss my Sandwich Category. You’ll find lots of fun ideas. Including the most popular sandwich recipe on my site for my Party Sub Club Sandwich. A party sandwich that’s big on flavor and popularity.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Sloppy joes for a crowd. A sloppy joe served on a plate with potato chips.
Print Recipe
5 from 36 votes

Church Supper Sloppy Joes for 60

Sloppy Joe Recipe For Large Crowd, Church Cookbook Recipe.
Prep Time30 minutes
Cook Time30 minutes
Course: Main Course Beef
Cuisine: American
Servings: 60
Calories: 263kcal
Author: Lea Ann Brown

Ingredients

  • 8 pounds ground beef extra lean
  • ⅓ cup flour
  • 2 ½ cups celery diced
  • 2 ½ cups onion diced, about 2 medium onions
  • ½ cup mustard or more to taste
  • ½ cup vinegar
  • ½ cup brown sugar light brown, or dark brown
  • 28 ounces catsup 3 ½ cups
  • 2 cups water
  • 60 Hamburger buns small ones, but not slider buns

Instructions

  • In a very large fry pan, brown hamburger meat in three batches. Once the first batch is about half way browned, add ⅓ of the onion, ⅓ of the celery and ⅓ of the flour. Once the meat is browned, move the mixture to a big soup pot and repeat with two more batches.
  • Use an 8 quart soup pot. I have used a 6 quart, it works but a little tight on space.
  • Once all of the ingredients are in the big soup pot, add remainder of the ingredients and simmer for at least 30 minutes. If the mixture seems dry, or needs a little punch of flavor, I add a little bit of your favorite bottled bbq sauce.
  • Adjust seasonings to taste and serve on hamburger buns.

Notes

Important Note: if using ½ cup serving of sloppy joe mix per bun, this will make 50 Sloppy Joes. ½ cup makes an ample serving per bun with a little spillage off the sides of the bun. Like we all expect a sloppy joe to look.
Using ⅓ cup serving per bun will yield 60 Sloppy Joes with a smaller about of meat per bun.
If you’d like to Sloppy Joes using slider buns, this should yield about 80 – 100 Sloppy Joe Sliders.
Hamburger Buns: Not all hamburger buns are created equal. There are some very large buns available for sale. Choose the smaller 3 ½ inch buns for this recipe to accommodate the number of servings.
Make Ahead:
Make these sloppy joes ahead of time and freeze. Use gallon zip lock bags. Just push the air out of the bags, once you put meat in and they'll lay flat in the freezer for easy storage. Let them thaw overnight in the fridge, then reheat when ready.
 
 

Nutrition

Calories: 263kcal | Carbohydrates: 28g | Protein: 12g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 32mg | Sodium: 393mg | Potassium: 241mg | Fiber: 1g | Sugar: 8g | Vitamin A: 84IU | Vitamin C: 2mg | Calcium: 90mg | Iron: 2mg

Sloppy Joes for a Crowd …It’s What’s For Dinner

Rustic Great Northern Bean Soup with Bacon

By 31 Comments

Rustic Great Northern Bean Soup with Bacon is the kind of meal I turn to when I want something honest and unfussy. Creamy white beans, smoky bacon, and a broth that turns silky after a long simmer is simple food. The good “comfort food” kind that fills the kitchen with savory aroma.

Great northern bean soup topped with bacon bits and two slices of cornbread.

What Makes This Soup Rustic?

A rustic soup can be defined by its simple ingredients, hearty and unpretentious nature. Usually thick, chunky it features common chopped vegetables like carrots, celery and onion. A base broth with rich aromatics. Rustic soups are often prepared in one pot. In my opinion, this Colorado inspired soup, using thick cut smoked bacon and the humble Great Northern Bean defines rustic. It’s pure Classic all-American Comfort Food.

Here in Colorado, we cook for altitude and appetite. You’ll feel both in this recipe. With smoky bacon and a rich broth, you’ll feel like you’ve just prepared a recipe you’d find in a mountain lodge. And that’s exactly where I got the inspiration to make this in my own kitchen.

It’s not fussy, a bit “stick to your ribs” in nature, without being heavy. Perfect for chilly Fall evenings or snowy days. Inspired by my stay at a lodge in the Sawatch Mountain Range let’s take a look.

Why Are Great Northern Beans a Good Choice for Soups?

I love cooking with white beans, Navy Beans, Great Northern Beans, Cannellini Beans. They’re easy to cook and creamy by nature. For this soup recipe I chose Great Northern Beans. They’re a bit larger than Navy Beans but smaller than Cannellini beans, medium-sized Great Northern beans are known for their mild, nutty flavor and firm flesh.

Great in soups and stews, they hold their shape better than Navy beans, take on the flavors of the foods they're cooked with, and are commonly used in French cassoulets.

Why Use A Crock Pot To Make This Soup

Whenever I’m cooking with dried beans, I rely on my crockpot for easy hands-off meal. You may picture a big cast iron soup pot, hanging over an open flame to make this recipe, but I find my slow-cooker a reliable method to infuse flavor and turn out creamy beans every time.

Key Ingredients

Ingredients to make Great Northern Bean Soup with Bacon.
  • Smoky thick cut bacon. We’ll fry it up, chop it up and add it to the soup for some deep flavor. Don’t skimp, this is the backbone of the recipe.
  • Bay Leaf and Lard: Whenever I cook dry beans, I always add a scoop of lard and a bay leaf to the slow cooker. The lard makes those beans even creamier.
  • Chicken Broth: Rather than using straight water to cook the beans, I love using chicken broth. It simply brings more flavor.
  • Soup Seasoning: I highly recommend you make and use my recipe for Soup Seasoning Mix to make this recipe. It’s a mix of herbs and spices that really brings the “wow” factor to bean soups.
  • Vegetables: A traditional mix of celery, onion and carrot … a rough chopped Mirepoix.

What is Mirepoix? (pronounced Meer-pwah) is a classic French aromatic flavor base, commonly used in soups and sauces. It’s made by lightly cooking a mixture of two parts chopped onion, one part chopped celery and one part chopped carrot. For instance, 2 cups onion, 1 cup celery and 1 cup carrot. The vegetables are cooked slowly in butter or oil to bring out thier flavors without browning or caramelizing.

Do You Have To Soak Great Northern Beans?

The short answer is no. But you probably should. I cook a lot of beans and probably soak only 50% of the time. If I’ve planned ahead for a meal the next day, I rinse and then soak in water overnight. No need to refrigerate. Drain the next morning and then proceed with the recipe. Soaking will help the beans cook quicker. If you haven’t soaked, they’ll cook up just fine.

Flavor Variations

  • Green chile twist: Add a Southwestern spin and stir in roasted Colorado or New Mexico green chile peppers near the end. A little smoky flavor, a bit of heat will jazz things up.
  • Ham hock swap: Use a ham hock instead of bacon for a deeper pork flavor. Just remove it at the end of cooking and when cool enough shred the meat from the bone and add back into the soup. Old school with rich flavor.
  • Creamy version: Blend a cup or two of the beans and stir back in to thicken the soup.
  • Vegetarian spin: Skip the bacon and add a teaspoon or more of smoked paprika, or even a splash of liquid smoke.

Step By Step Instructions

Step 1: Cooking great northern beans in a crock pot to make great northern bean soup.
Step 2: Cooking bacon to make great Northern Bean Soup.
  1. Step 1: Place beans in a crock pot, along with the lard and bay leaf. Cover with 4 cups of chicken broth. Cook on low for 5-6 hours or until tender. Check crock pot periodically to make sure beans don’t go dry. Add more stock if necessary.
  2. Step 2: In the meantime, cook the bacon, turning, until browned and crisp, about 7 minutes. Drain, reserving the fat and bacon separately.
Step 3: Cooking vegetables to make Great Northern Bean Soup.
Step 4: Finishing great Northern Bean Soup using the crock pot.
  1. Step 3: Heat a tablespoon of the bacon fat in a skillet. Add the onion, carrot and celery and cook over moderate heat, stirring occasionally, until the vegetables are softened, about 5 minutes. Stir in garlic and cook until fragrant, about 40 seconds.
  2. Step 4: Once the beans are tender, add the cooked vegetables, remaining 4 cups broth and soup seasoning mix to the crockpot. Cook for one hour.
Step 5: Chopping bacon to finish Great Northern Bean Soup.
  1. Step 5: Use a knife to rough chop the bacon. Add half of it to the crock pot and let it cook for another 30 minutes.
A bowl of great northern bean soup topped with bacon bits and two slices of cornbread.
  1. Step 6: To serve, ladle some of the soup into soup bowls and garnish with crumbled bacon.

Presentation Tip: I love shallow wide bowls to serve any soup, it just shows off the ingredients in a perfect way.

What To Serve With Great Northern Bean Soup

  • Bread: Rustic crusty bread. Nothing says comfort food like tearing off a chunk and dipping it in the broth.
  • Cornbread: Homemade Cornbread is another traditional side to serve with bean soups. I happen to love the sweetness it adds to the soup. I crumble a little in with each bite.
  • Salad: a simple salad. Greens with a sharp vinaigrette, like my recipe for Sweet Red Wine Vinaigrette, to balance the richness.

Storage Freezing and Reheating

  • Refrigerator: Store any leftovers in an airtight container in the refrigerator for up to four days.
  • Reheating: Gently reheat stovetop in a saucepan until warm. Or use your microwave oven. The 50% power feature is your best friend. Place individual servings in a microwave safe bowl and reheat in 30 second increments until warm enough to eat. This lower setting helps avoid those splattering microwave food explosions.
  • Freezer: Place any leftovers in a freezer safe zip-lock style bag. Fill the bag while it’s standing up, then press air out and seal well. You can store the bag laying down to optimize freezer space. Label with date and contents and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.

FAQ’s

Can I Use Navy Beans Instead?

Yes, they’re a bit smaller, a bit softer once cooked and still delicious. Kidney Beans and also Cannellini Beans (White Kidney Beans) can be toxic when cooked in the crock pot. They contain toxic levels of lectin which can cause stomach and gut illness. To eliminate this threat, you need to boil these beans for 30 minutes before adding them to a crock pot meal like this soup.

Why Are My Beans Still Hard?

More than likely they need to be cooked longer. Older beans do need a longer cooking time.

Can I Make This Ahead For Meal Prep?

Absolutely, these types of soups are perfect for meal prep. It's even better the next day. I make a big pot on Sunday and have leftovers for a few days. Then freeze any leftovers if I’m tired of having the same thing several days in a row.

Honestly, this Rustic Great Northern Bean Soup with Bacon is one of those back-pocket recipes I lean on again and again. It's simple but not boring. Cozy without trying too hard. Creamy beans, smoky bites of bacon, broth that somehow tastes richer the next day. Make a big pot for dinner and the leftovers will taste even better the next day. It's the kind of straightforward, real-deal comfort food that never lets you down. And sometimes, that's exactly what you need.

Explore More Colorado Style Comfort Food Soups

If you love cozy, mountain-style cooking, stick around. I've got more where this came from. Hearty and straightforward, the kind of food that feels like home.

Love homemade comfort style soups? Don’t miss my Soup Stews and Chile Category, you’ll find lots of slurp worthy recipes. And this Colorado inspired favorite for Porter Beer Bison Stew. The broth is spiked with an ale from Breckenridge Brewery in Breckenridge, Colorado, for a robust bowl of stew.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

A bowl of great Northern bean soup topped with corn bread and bacon.
Print Recipe
4.60 from 5 votes

Great Northern Bean Soup with Bacon

A soup perfect for a crisp Fall night.
Prep Time20 minutes
Cook Time6 hours
Total Time6 hours 20 minutes
Course: Soup, Stews and Chilis
Cuisine: American
Servings: 10
Calories: 434kcal
Author: Lea Ann Brown

Ingredients

  • 1 pound Dried Great Northern Beans rinsed and sorted
  • 8 cups chicken stock divided
  • 1 scoop Lard
  • 1 bay leaf
  • 1 pound thick-sliced bacon cooked until crispy
  • 1 sweet onion finely chopped
  • 3 large carrots chopped, about 1 ¼ cups
  • 3 large celery ribs chopped, about 1 ¼ cups
  • 4-5 garlic cloves minced
  • 1 Tablespoon Soup Seasoning Mix 1 teaspoon each dried thyme and rosemarry
  • Salt and freshly ground pepper

Instructions

  • Wash beans and pick out any misfits. Place beans in a crock pot, along with the lard and bay leaf. Cover with 4 cups of chicken stock. Cook on low for 5-6 hours or until tender. Check crock pot periodically to make sure beans don't go dry. Add more stock if necessary.
  • Cook the bacon, turning, until browned and crisp, about 7 minutes. Drain, reserving the fat and bacon separately.
  • Heat a tablespoon of the bacon fat in a skillet. Add the onion, carrot and celery and cook over moderate heat, stirring occasionally, until the vegetables are softened, about 5 minutes. Stir in garlic and cook until fragrant, about 40 seconds.
  • Once the beans are tender, add the cooked vegetables, remaining 4 cups broth and soup seasoning mix to the crockpot. Cook for one hour.
  • Add half the cooked, chopped bacon to the soup. Let it cook for 30 minutes.
  • Discard the bay leaf, spoon soup into bowls, garnish with some of the remaining chopped bacon and serve.

Notes

This recipe can easily be cooked stove top. Use a 6-quart Dutch oven to cook the beans, covered. Then follow the recipe from there. Easy!

Nutrition

Calories: 434kcal | Carbohydrates: 41g | Protein: 21g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 36mg | Sodium: 600mg | Potassium: 1037mg | Fiber: 10g | Sugar: 7g | Vitamin A: 3643IU | Vitamin C: 6mg | Calcium: 104mg | Iron: 3mg

Great Northern Bean Soup with Bacon …It’s What’s For Dinner