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Triple Chocolate Fudge

Triple Chocolate Fudge
"This recipe makes more than enough to share with family and friends. It's the ultimate, yummy gift!" Linette Shepherd, Williamstown, Michigan
234 ServingsPrep: 20 min. Cook: 25 min. + chilling

Ingredients

  • 4 teaspoons plus 1/2 cup butter, divided
  • 4-1/2 cups sugar
  • 1 can (12 ounces) evaporated milk
  • 1 teaspoon salt
  • 16 ounces German sweet chocolate, chopped
  • 2 cups (12 ounces) semisweet chocolate chips
  • 1 package (11-1/2 ounces) milk chocolate chips
  • 2 jars (7 ounces each) marshmallow creme
  • 4 cups chopped pecans or walnuts, toasted
  • 2 teaspoons vanilla extract

Directions

  • Line two 13-in. x 9-in. pans with foil and grease the foil with 4
  • teaspoons butter. In a heavy Dutch oven, combine the sugar, milk,
  • salt and the remaining butter. Bring to a boil over medium heat,
  • stirring constantly. Cook, without stirring, until a candy
  • thermometer reads 234° (soft-ball stage).
  • Remove from the heat. Stir in German sweet chocolate and the
  • chocolate chips until smooth. Fold in the marshmallow creme, pecans
  • and vanilla. Spread into prepared pans.
  • Refrigerate for 1 hour or until firm. Using foil, lift fudge out of
  • pan. Discard foil; cut fudge into 1-in. squares. Store in airtight
  • containers. Yield: 6-3/4 pounds.
© Taste of Home 2013

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Triple Chocolate Fudge (continued)

Nutrition Facts: 1 piece equals 64 calories, 3 g fat (1 g saturated fat), 2 mg cholesterol, 17 mg sodium, 9 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.
© Taste of Home 2013