- 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 McCormick® Pure Vanilla Extract
- 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.
Reviews for Triple Chocolate Fudge
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"Did I read the recipe wrong or something? After it came to the soft boil stage I put all that chocolate in and it immediately turned grainy and I couldn't get it out of the pot let alone put the fluff in it. What's the secret?"
"I made this fudge last Christmas for our daughter-in-law who has a catering business. She thought it was the best fudge she ever tasted and wanted the recipe for the business"
"I made this yummy fudge last year at Christmas when I received my magazine!!! It is amazing--it's a very nice to have if you do any family baking like I do w/my friends and family. We only need to make one batch of this and we have PLENTY of fudge left over! I am making it again tomorrow (12.04.10) w/my girl friends!!!!"
"I had never made fudge before and this was my first try. It turned out AWESOME. I took some to a friend at work who loved it. He took some home to his family and they all raved it was the best, creamiest fudge they had ever eaten."