A classic, large-batch recipe for a rich and creamy chocolate fudge from Lorraine. This no-fail ‘Fantasy Fudge’ uses marshmallow creme for a perfect, smooth texture every time.
Author
Lorraine
Recipe
| Measurements | Ingredients |
|---|---|
| 4 Cups | Sugar |
| 2 Tbsp | Butter Or Margarine |
| Dash | Salt |
| 1 large Can (12 oz) | Pet Milk (Evaporated Milk) |
| 1 large (9 oz) | Hershey Bar, broken up |
| 1 large (12 oz) pkg | Nestles Chocolate Chips |
| 1 Pint (two 7-oz jars) | Creme Marshmallow (Marshmallow Fluff) |
| 1 Cup | Pecans Or Walnuts |
| 1 tsp | Vanilla |
Instructions
- Preparation: Grease a 15½” x 10½” cookie sheet or jelly roll pan.
- In a large, heatproof bowl, place the broken-up Hershey bar, the chocolate chips, the marshmallow creme, the nuts, and the vanilla. Set this bowl aside.
- Cook the Syrup: In a large, heavy-bottomed pot, combine the sugar, butter, salt, and evaporated milk.
- Bring the mixture to a full, rolling boil over medium heat, stirring constantly.
- Once boiling, continue to boil for exactly 8 minutes, stirring the entire time to prevent scorching.
- Combine: Immediately remove the pot from the heat and pour the hot syrup over the chocolate and marshmallow mixture in the bowl.
- Stir vigorously with a wooden spoon or spatula until all the chocolate is melted and the fudge is smooth and glossy.
- Set: Pour the fudge into the prepared pan and spread it evenly.
- Let the fudge cool until it is set but still slightly warm, then slice it into squares. (As the card notes, it slices better before it gets completely hard).
Warning
Boiling sugar is extremely hot and can cause severe burns. Use a very large pot to prevent boilovers and be extremely careful when pouring the hot syrup.
