Chocolate Nut Fudge Recipe

3.5 4 3
Chocolate Nut Fudge Recipe
Chocolate Nut Fudge Recipe photo by Taste of Home
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Chocolate Nut Fudge Recipe

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3.5 4 3
Publisher Photo
This old-fashioned silky smooth fudge that's dotted with just the right amount of nuts is sure to appeal to sweet tooths of all ages, assures Lori Saunders of Sterling, Illinois.
MAKES:
117 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
117 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 1 tablespoon plus 1 cup butter divided
  • 4 cups sugar
  • 1 cup milk
  • 32 large marshmallows
  • 2 cups milk chocolate chips
  • 2 cups (12 ounces each) semisweet chocolate chips
  • 2 ounces unsweetened chocolate, melted
  • 1 to 1-1/2 cups coarsely chopped nuts
  • 1-1/2 teaspoons vanilla extract

Directions

Butter a 13-in. x 9-in. pan with 1 tablespoon butter; set aside. In a large heavy saucepan, combine the sugar, milk and remaining butter. Bring to a full boil over medium heat; boil for 2 minutes, stirring constantly.
Remove from the heat. Stir in marshmallows until melted. Add chocolate chips and unsweetened chocolate; stir until chips are melted. Add nuts and vanilla.
Spread into prepared pan. Cool for 1 hour at room temperature. Cut into squares. Store in an airtight container in the refrigerator. Yield: 5 pounds.
Originally published as Chocolate Nut Fudge in Country Woman November/December 2000, p41

Nutritional Facts

1 each: 85 calories, 4g fat (2g saturated fat), 5mg cholesterol, 22mg sodium, 12g carbohydrate (11g sugars, 0 fiber), 1g protein.

  • 1 tablespoon plus 1 cup butter divided
  • 4 cups sugar
  • 1 cup milk
  • 32 large marshmallows
  • 2 cups milk chocolate chips
  • 2 cups (12 ounces each) semisweet chocolate chips
  • 2 ounces unsweetened chocolate, melted
  • 1 to 1-1/2 cups coarsely chopped nuts
  • 1-1/2 teaspoons vanilla extract
  1. Butter a 13-in. x 9-in. pan with 1 tablespoon butter; set aside. In a large heavy saucepan, combine the sugar, milk and remaining butter. Bring to a full boil over medium heat; boil for 2 minutes, stirring constantly.
  2. Remove from the heat. Stir in marshmallows until melted. Add chocolate chips and unsweetened chocolate; stir until chips are melted. Add nuts and vanilla.
  3. Spread into prepared pan. Cool for 1 hour at room temperature. Cut into squares. Store in an airtight container in the refrigerator. Yield: 5 pounds.
Originally published as Chocolate Nut Fudge in Country Woman November/December 2000, p41

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Reviews forChocolate Nut Fudge

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jadiemae User ID: 5927483 28453
Reviewed Nov. 28, 2011

"I made this recipe today for the holidays but it turned out very grainy and sugarery. Would not make again. suzzie"

MY REVIEW
Tishscook User ID: 5799188 26335
Reviewed Feb. 2, 2011

"I have made this for a couple of years. And everyone just loves it. It makes great gifts."

MY REVIEW
fayerah User ID: 1277655 28735
Reviewed Dec. 17, 2010

"this is easy and soooo good. my husband didn't want me to share it with anyone else, he wanted it all.lol"

MY REVIEW
Aquarelle User ID: 985301 75081
Reviewed Jul. 18, 2008

"I'm assuming that "2 cups (12 ounces each) semisweet chocolate chips" should actually be "2 packages (12 ounces each)"?"

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