Fannie May Fudge
User Reviews
5.0
12 reviews
Excellent
Fannie May Fudge
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This is seriously THE BEST Chocolate Fudge recipe you'll find! Perfect for Christmas candy giving.
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Ingredients
- 4 cups granulated sugar
- 1 cup milk
- 1 cup unsalted butter
- 25 Regular Sized Marshmallows not minis
- 1 package milk chocolate morsels 12 ounce
- 1 package semi-sweet chocolate morsels 12 ounce
- 2 ounce unsweetened baking chocolate
- 1 teaspoon vanilla extract
Instructions
- Line a 15 x 10 x 1-inch baking sheet with parchment paper. Set aside.
- In a large mixing bowl, add marshmallows, chocolate morsels, unsweetened chocolate, and vanilla extract. Set aside.
- In a large saucepan, combine sugar, milk and butter. Over medium high heat, bring mixture to a boil while stirring constantly. Once boiling, boil for a full two minutes.
- Pour hot mixture over marshmallow and chocolate and beat with whisk attachment until melted and smooth (may take several minutes).
- Pour into prepared baking sheet and refrigerate for about 3 hours (or overnight). Remove from refrigerator and cut into 4 large rectangles. Wrap in parchment paper and store in airtight container until ready to use.
- When ready to use, cut into bite sized pieces and enjoy.
Notes
- I pour the Fannie May Fudge into a large 15 x 10 x 1-inch baking sheet that’s lined with parchment paper. Once it’s chilled and firm, I will remove it from the pan and cut it into approximately 4 large rectangles.
- I store these rectangles wrapped in parchment paper and in an airtight ziploc bag in my freezer. I usually make this fudge mid-December and store it in my refrigerator in these “packs.”
- Put the chocolate, marshmallows and vanilla in a mixing bowl first. Then, when the butter mixture is done boiling you can pour it directly into the mixing bowl.
- I pour the Fannie May Fudge into a large 15 x 10 x 1-inch baking sheet that’s lined with parchment paper. Once it’s chilled and firm, I will remove it from the pan and cut it into approximately 4 large rectangles.
- I store these rectangles wrapped in parchment paper and in an airtight ziploc bag in my freezer. I usually make this fudge mid-December and store it in my refrigerator in these “packs.”
- See blog post for more recipe tips and tricks.
Nutrition Information
Show Details
Serving
1piece
Calories
46kcal
(2%)
Carbohydrates
8g
(3%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Cholesterol
4mg
(1%)
Sodium
2mg
(0%)
Sugar
7g
(14%)
Nutrition Facts
Serving: 128pieces
Amount Per Serving
Calories 46 kcal
% Daily Value*
| Serving | 1piece | |
| Calories | 46kcal | 2% |
| Carbohydrates | 8g | 3% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Cholesterol | 4mg | 1% |
| Sodium | 2mg | 0% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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