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Perfect Chocolate Fudge Recipe

Ingredients

How to make it

  • In your large stainless steel bowl, break up the milk chocolate candy bars and the butter into small pieces. Pour in chocolate chips and set aside.
  • Grease your pans with butter. You'll need two 9x13 inch flat cake pans, but you can use smaller or larger pans depending on what you have available, and how thick you want your fudge to be. It's best to have a couple of extra smaller pans ready just in case.
  • In a large saucepan or pot, combine sugar, evaporated milk and mini marshmallows. Bring to a boil over medium heat, stirring constantly. Tip: Don't scrape the sides of the pot when you are stirring, it tends to make candy taste grainy.
  • Cook and stir at a light but steady boil for 7 minutes. You might see some brownish bits floating around as its cooking. This is normal. Remove from heat, pour over butter and chocolate in your bowl.
  • With a wooden spoon, stir until melted and well blended. Continue to stir until candy loses some of it's shine. (The shine should go from a shiny, high gloss to a matte gloss). Stir in vanilla and nuts, if desired.* Pour into buttered pans. Cool completely before cutting into pieces. Use a knife dipped in hot water for cutting.
  • Note: If you don't want nuts in your fudge, this is where you leave them out. If you want to make a pan of fudge without nuts, then first stir in the vanilla, then pour how much you want without nuts into a pan, and then add nuts to the remaining fudge. You'll need to adjust the amount of nuts then. For example, if you're making half of your fudge without nuts and half with, then only use 8 oz. of nuts.

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    " It was not good "
    alex252 ate it and said...
    This is a long process to make yourself, I just sometimes want to have Chocolate Fudge which can be on direct bargains somewhere all the time.
    Was this review helpful? Yes Flag

The Cook

lillyann Colorado Springs, CO

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