B&M Catering celebrates National Fudge Day with Homemade Corn Fudge and Hot Fudge Sauce over their famous New England cornbread.

In honor of National Fudge Day, we are sharing this recipe for:

hot fudge on cornbread

Our cornbread is famous across New England.  It is not often that anyone has any cornbread left over after a B&M event.  But, in the off chance that one might have ordered extra to put away until later, here is a recipe for a an easy-to-make fudge sauce that you can pour over the cornbread to make an awesome food even better. (Because, of course, chocolate makes everything better!)

Microwave Hot-Fudge Sauce

This is an easy sauce for ice cream, cake, puddings, or fruit.


  • 2 squares unsweetened chocolate (2 oz) 
  • 1/4 cup butter
  • 1/4 cup evaporated milk
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla


  • Place chocolate and butter in a 1 quart measure or bowl. 
  • Microwave 2 minutes on high, or until chocolate and butter are melted. 
  • Stir.
  • Stir in milk. 
  • Add sugar and beat until smooth and creamy. 
  • Stir in vanilla.
  • Pour generously over cornbread.
  • You may want to consider these toppings: 
    • Fresh whipped cream
    • Mini-marshmallows
    • Chocolate shavings
    • Toffee brittle pieces

Makes 1 cup. 

Can be reheated easily. 

As we have mentioned before, often, our clients find themselves with a variety of leftovers from their barbecue, clambake or pig roast. Here, in New England, we are blessed with an abundance of summertime corn on the cob. Once you have had your fill of corn on the cob, corn chowder and corn bread, you might consider this….

Home-Made Corn Fudge

corn fudge


  • 1 1/2 cups granulated sugar
  • 2/3 cup (5 fl.-oz. can) evaporated milk
  • 2 tablespoons butter
  • 1/4 teaspoon salt
  • 2 cups miniature marshmallows
  • 1 1/2 cups (9 oz.) semisweet chocolate chips 
  • 1 teaspoon vanilla extract
  • 1 1/4 cup (or more) corn kernels (pat dry with a paper towel)


  • Line 8-inch-square baking pan with foil or waxed paper.
  • Combine the sugar, evaporated milk, butter and salt in heavy-duty medium-sized saucepan. 
  • Bring the mixture to a full rolling boil over medium heat, stirring constantly. 
  • Continue to boil, be sure to stir constantly, for 4 to 5 minutes. Remove from heat.
  • Stir in marshmallows, morsels, corn and vanilla extract. 
  • Stir vigorously for 1 minute or until marshmallows are melted. 
  • Pour into your prepared baking pan; refrigerate for 2 hours or until firm. 
  • Lift from pan; remove foil or waxed paper.
  • Cut into pieces.

How have you used your leftovers? We would love to hear how you have been able to use your B&M Catering leftovers in delicious and creative recipes.  Send your recipes to tim@clambakeco.com.

Want to know more about fudge? 

  • Fudge is a type of Western confectionery which is usually very sweet, and extremely rich. It is made by mixing sugar, butter, and milk and heating it to the soft-ball stage at 240 °F, and then beating the mixture while it cools so that it acquires a smooth, creamy consistency. There are endless variations of fudge flavors and additions.
  • Some of the most popular fudge flavors include chocolate, peanut butter, maple, caramel, peppermint, and marshmallow.
  • Before refrigeration, homemakers would make fudge as a way of storing extra sugar, molasses, and maple syrup.