Chocolate Fudge
User Reviews
5
Chocolate Fudge
Description
This chocolate fudge recipe combines butter, milk chocolate chips, and semi-sweet chocolate chips with vanilla extract. Separately, evaporated milk, granulated sugar, and mini marshmallows are cooked together, boiling and stirring constantly to dissolve sugar and prevent burning, until reaching a light golden color or a target temperature of about 235-240°F.
The hot sugary mixture is poured over the chocolate chips and mixed gently with an electric mixer until smooth and well blended. The fudge is then poured into a prepared pan and cooled until set, forming a dense, rich sweet with a creamy chocolate base and slight marshmallow softness.
The recipe allows for numerous variations such as incorporating peanut butter, peppermint extract, nuts, or swirling white chocolate for a marbled effect. Using quality chocolate enhances flavor and texture.
Once cooled, fudge can be wrapped and stored in the refrigerator for several weeks or frozen for months. This preserves freshness and texture.
Ingredients
- 1 cup butter (2 sticks)
- 1 1/4 cups milk chocolate chip
- 1 1/4 cups semi-sweet chocolate chips
- 1 teaspoon vanilla extract
- 1 ounce can evaporated milk
- 4 cups granulated sugar
- 2 1/4 cups mini marshmallows
Instructions
- Add the butter, both types of chocolate chips, and vanilla to an extra large mixing bowl. Set aside.
- Line a 9×13'' pan with parchment paper and set aside.
- In a very large heavy-bottom saucepan combine the evaporated milk, sugar, and marshmallows. Cook over medium heat, stirring frequently until the mixture comes to a boil. Keep the heat on medium and stir constantly, being cautious to constantly scrape down the sides of the pan and along the bottom of the pan as you stir (this will help the sugar dissolve and not be grainy, and keep anything from burning to the bottom or sides of the pan.)
- Boil for about 10 minutes*. The fudge should be light golden brown in color. (If using a candy thermometer you will want to cook it to around 235-240 degrees F. Temperature will vary depending on altitude, humidity etc., but watch the clock and make sure it boils for about 10 minutes).
- Pour the hot mixture into the bowl with the chocolate chips and use an electric mixer to gently combine everything until melted and smooth. Pour fudge into prepared pan.
- Chill completely in the refrigerator. Once cooled you can pull up on the edges of the parchment to lift the entire slab of fudge out of the pan.
- Cut into small squares, or I like to cut it into a few "bricks", wrap in plastic warp and then aluminum foil. Store fudge wrapped tightly in the fridge so it doesn't dry out.
Notes
- Use high-quality chocolate chips like Guittard or Ghirardelli for better flavor and melting.
- After cooling, wrap fudge pieces tightly in plastic wrap and foil; store in the fridge for a few weeks or freeze up to 6 months.
- Variations include adding peanut butter, peppermint extract, nuts, or creating a marbled effect with white chocolate.
Nutrition Information
Show DetailsNutrition Facts
Serving: 50Serving
Amount Per Serving
Calories 156 kcal
% Daily Value*
| Calories | 156kcal | 8% |
| Carbohydrates | 24g | 8% |
| Protein | 1g | 2% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 10mg | 3% |
| Sodium | 40mg | 2% |
| Potassium | 64mg | 1% |
| Fiber | 0.4g | 2% |
| Sugar | 22g | 44% |
| Vitamin A | 145IU | 3% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 29mg | 3% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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