🍫 Famous Chocolate Fudge
🍬 Ingredients
-
3 cups granulated sugar
-
¾ cup unsalted butter (1 ½ sticks)
-
⅔ cup evaporated milk (NOT sweetened condensed)
-
1 (12 oz) bag semi-sweet chocolate chips (about 2 cups)
-
1 (7 oz) jar marshmallow crème (like Jet-Puffed)
-
1 tsp vanilla extract
-
Optional: 1 cup chopped nuts (walnuts or pecans)
👩🍳 Instructions
-
Prepare your pan
-
Line an 8×8-inch pan (or 9×13 for thinner fudge) with parchment paper or foil.
-
Lightly butter it for easy removal later.
-
-
Boil the base
-
In a heavy saucepan, combine sugar, butter, and evaporated milk.
-
Bring to a rolling boil over medium heat, stirring constantly.
-
Once it starts boiling, set a timer for 4–5 minutes — keep stirring the entire time.
-
-
Add chocolate & marshmallow crème
-
Remove from heat.
-
Immediately stir in chocolate chips, marshmallow crème, and vanilla.
-
Stir vigorously until everything is melted and smooth.
-
-
Add nuts (optional)
-
Fold in chopped nuts if desired.
-
-
Pour & set
-
Spread the mixture evenly into the prepared pan.
-
Let cool at room temperature for about 2 hours, or refrigerate to speed it up.
-
-
Cut & serve
-
Lift fudge out of pan, cut into squares, and enjoy!
-
💡 Tips for Perfect Fudge
-
Don’t under-boil — the 4–5 minute boil time helps the fudge set properly.
-
Stir constantly to prevent burning.
-
For super-smooth texture, don’t scrape the sides of the pan into the fudge.
🍫 Flavor Variations
-
Peanut Butter Fudge: swap 1 cup chocolate chips for peanut butter chips.
-
Rocky Road: add mini marshmallows and nuts before pouring into the pan.
-
Dark Chocolate Espresso Fudge: use dark chocolate chips and 1 tsp instant espresso powder.
Would you like me to share the “Fantasy Fudge” version (the famous Kraft recipe that’s been on marshmallow crème jars for decades)? It’s legendary!
