I have tried a number of fudge recipes through the years. I’ve made the traditional “fantasy fudge” with marshmallow cream & chocolate chips, cocoa fudge, quick & easy chocolate chips with condensed milk. And I have to admit that there have been a few failures along the way. It might be a little dry and crumbly, missing the creaminess that I love. Or it might not set up to the right consistency.
This year I found a variation in technique with the good old standby chocolate chips & marshmallow cream type. The ingredients were mostly the same, but it had a technique that was unique. I’ve now converted to this recipe for all my chocolate fudge! It turned out perfectly creamy with just the right consistency. I didn’t even have to use the candy thermometer! I just followed the cooking instructions for exactly 8 minutes at a hard rolling boil. Using a mixer with fudge was a new one to me, too, but it worked beautifully! Absolutely perfect!
- 3 cups semisweet chocolate chips
- 1 cup butter
- 4-1/2 cups sugar
- 1- 7 oz. jar marshmallow creme
- 1 -12 oz. can evaporated milk
- 2 tablespoons vanilla
- 1-2 cups chopped nuts (optional)
Put chocolate chips, butter, and marshmallow cream in a large bowl. Set aside.
In heavy stock pot, bring milk and sugar to a boil over medium-high heat, stirring constantly until mixture comes to a full rolling boil.
Continue stirring frequently for exactly 8 minutes.
Pour hot mixture over ingredients in bowl.
Stir until well mixed, then beat with an electric mixer until fudge begins to hold its shape.
Beat in vanilla.
Stir in nuts if you like.
Pour fudge into a buttered 13″ x 9″ pan (for thick fudge) or 13”x’9” plus 8”x8” (for thinner fudge).
Refrigerate until solid.
Recipe Source: attainable-sustainable