A classic, quick, and foolproof recipe for creamy chocolate fudge. This no-fail method uses marshmallow fluff and evaporated milk to create a rich, smooth fudge that’s loaded with nuts.
Author
Unknown
Recipe
| Measurements | Ingredients |
|---|---|
| 4 1/2 cups | Sugar |
| 1 stick (1/2 cup) | Butter |
| 1 large can (12 oz) | Evaporated Milk |
| 2 small packages (12 oz total) | Chocolate Chips |
| 1 (7 oz) jar | Marshmallow Fluff |
| 1 cup | Nuts, chopped |
| 1 tablespoon | Vanilla Extract |
Instructions
- Preparation: Line a 9x13 inch pan with foil, leaving an overhang on the sides, and butter the foil.
- In a large, heatproof bowl, combine the chocolate chips, marshmallow fluff, chopped nuts, and vanilla. Set aside.
- Cook the Syrup: In a large, heavy-bottomed pot, combine the sugar, butter, and evaporated milk.
- Bring the mixture to a hard, rolling boil over medium heat, stirring constantly.
- Once boiling, continue to boil for exactly 5 minutes, stirring the entire time to prevent scorching.
- Combine: Immediately remove the pot from the heat and pour the hot syrup over the chocolate chip mixture in the bowl.
- Stir vigorously with a wooden spoon or spatula until the chocolate chips are completely melted and the fudge is smooth and glossy.
- Set: Pour the fudge into the prepared pan and spread it evenly. Let it cool completely at room temperature or in the refrigerator for at least 4 hours, or until firm.
- Once firm, use the foil handles to lift the fudge out of the pan and cut it into small squares.
Warning
Boiling sugar is extremely hot and can cause severe burns. Use a large pot to prevent boilovers and be very careful when pouring the hot syrup.
