Triple Chocolate Fudge Recipe

4 9 16
Triple Chocolate Fudge Recipe
Triple Chocolate Fudge Recipe photo by Taste of Home
Publisher Photo

Triple Chocolate Fudge Recipe

Read Reviews
4 9 16
Publisher Photo
This recipe makes more than enough to share with family and friends. It's the ultimate, yummy gift! —Linette Shepherd, Williamston, Michigan
MAKES:
234 servings
TOTAL TIME:
Prep: 20 min. Cook: 25 min. + chilling
MAKES:
234 servings
TOTAL TIME:
Prep: 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.
Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.
Originally published as Triple Chocolate Fudge in Taste of Home December/January 2010, p62

Nutritional Facts

1 piece: 64 calories, 3g fat (1g saturated fat), 2mg cholesterol, 17mg sodium, 9g carbohydrate (8g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.

  • 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
  1. 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).
  2. 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.
  3. 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.
Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.
Originally published as Triple Chocolate Fudge in Taste of Home December/January 2010, p62

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Reviews forTriple Chocolate Fudge

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MY REVIEW
angmclanc User ID: 3282588 267780
Reviewed Jun. 8, 2017

"Addictive!"

MY REVIEW
Staci_Day User ID: 4082348 215425
Reviewed Dec. 20, 2014

"I have been making this fudge for the last few years for Christmas, everyone seems to love it and ask for it. One year I didn't have enough German chocolate so I added white chocolate to make up the difference! Now that is how I make it all the time!"

MY REVIEW
yankeecat User ID: 3361997 104486
Reviewed Dec. 9, 2013

"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?"

MY REVIEW
j s blass User ID: 4218901 145752
Reviewed Dec. 11, 2010

"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"

MY REVIEW
vance_elisa User ID: 2803186 185661
Reviewed Dec. 3, 2010

"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!!!!"

MY REVIEW
tippik User ID: 5553711 118868
Reviewed Oct. 28, 2010

"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."

MY REVIEW
talpos21 User ID: 1444246 174326
Reviewed Mar. 18, 2010

"Excellent"

MY REVIEW
lblundy User ID: 604977 108620
Reviewed Feb. 8, 2010

"This recipe came out perfect. I carefully checked my thermometer and had all ingredients ready to go before I started. It came out creamy and delicious."

MY REVIEW
sulynn051467 User ID: 4338984 188331
Reviewed Dec. 21, 2009

"This set up too quickly as I could not even get it out of the dutch oven without bending my metal spoon! It tastes good and was gobbled up but definitely did not look like the picture."

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