Lorraine’s Chocolate Fudge
📜 Collection: UK2 | ✍️ Attribution: Lorraine | 📂 Category: Desserts A classic, no-fail large-batch chocolate fudge recipe using marshmallow creme for a smooth, creamy texture. This rich confection is perfect for holidays and gifting.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 10 mins | 4 hours | Approx. 5 pounds |
🔪 Key Equipment
- 15x10 inch cookie sheet
- Large heatproof bowl
- Large heavy-bottomed pot
- Wooden spoon or spatula
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 4 Cups | Sugar | Granulated |
| 2 Tbsp | Butter | Or margarine |
| Dash | Salt | None |
| 12 oz | Pet Milk | Evaporated milk |
| 9 oz | Hershey Bar | Broken into pieces |
| 12 oz | Nestles Chocolate Chips | Semi-sweet |
| 1 Pint | Creme Marshmallow | Two 7-oz jars |
| 1 Cup | Pecans | Or walnuts, chopped |
| 1 tsp | Vanilla | Extract |
Instructions
Step 1: Preparation
- Grease a 15½” x 10½” cookie sheet. In a large heatproof bowl, combine the 9 oz Hershey bar, 12 oz Nestles chocolate chips, 1 pint creme marshmallow, 1 cup pecans, and 1 tsp vanilla. Set aside.
Step 2: Cook the Syrup
- In a large, heavy-bottomed pot, combine the 4 cups sugar, 2 tbsp butter, dash of salt, and 12 oz pet milk.
- Bring to a full, rolling boil over medium heat, stirring constantly.
- Boil for exactly 8 minutes, stirring continuously to prevent scorching until the mixture is thick and bubbling.
Step 3: Combine and Set
- Immediately remove the pot from the heat and pour the hot syrup over the chocolate mixture.
- Stir vigorously until the chocolate is completely melted and the mixture is smooth and glossy.
- Pour into the prepared pan and spread evenly. Let cool until set but still slightly warm, then slice into squares.
💡 Make-Ahead & Storage: Store in an airtight container at room temperature for up to 2 weeks or freeze for up to 3 months.
Original Recipe Scan
