A rich, old-fashioned chocolate fudge made with chocolate chips, marshmallow crème and evaporated milk. This large-batch recipe uses the traditional candy-making method of cooking the sugar mixture to the soft-ball stage before quickly combining it with the chocolate mixture.
Yield: One 9 × 13-inch pan
Prep Time: About 15 minutes
Cook Time: About 15 minutes, plus 24 hours to set
Prep Time: About 15 minutes
Cook Time: About 15 minutes, plus 24 hours to set
Ingredients:
- 2½ (6-ounce) packages chocolate chips (15 ounces total)
- ½ pound (1 cup) butter or margarine
- 1 teaspoon vanilla extract
- 1 jar marshmallow crème
- 3 cups chopped nuts, optional
- 1 (13½-ounce) can evaporated milk
- 4½ cups granulated sugar
- Butter, for greasing the baking dish
Instructions:
- Butter a 9 × 13-inch baking dish.
- In a large bowl, combine the chocolate chips, butter or margarine, vanilla, marshmallow crème and chopped nuts, if using. Set aside.
- Combine the evaporated milk and sugar in a heavy saucepan.
- Bring the mixture to a hard, simmering boil and cook for 12 minutes, stirring constantly, until it reaches 235°F (soft-ball stage) on a candy thermometer.
- While cooking, do not scrape down the sides of the saucepan, as this can cause the sugar mixture to crystallize.
- Immediately pour the hot sugar mixture over the chocolate mixture in the large bowl.
- Working quickly, stir until the chocolate and butter have melted and everything is thoroughly combined.
- Immediately spread the fudge evenly in the prepared 9 × 13-inch baking dish.
- Allow the fudge to set for 24 hours in a cool place before cutting into pieces.
Tip: Once the cooked sugar mixture reaches 235°F, work quickly. Have the chocolate mixture and prepared baking dish ready before beginning to cook the sugar and evaporated milk.
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