Is there anything more decadent than chocolate fudge? You can make this treat and keep it in your freezer until the holidays. Be sure to use a stand mixer—I burnt out the motor of my hand mixer when I tried it on this recip. Now that's thick and delicious fudge! —Joan Airey, Rivers, Manitoba
Recommended: Our Best-Ever Chocolate Cakes
VERIFIED BY Taste of Home Test Kitchen
- 1 teaspoon plus 1 cup butter, divided
- 4 cups (24 ounces) semisweet chocolate chips
- 1 jar (7 ounces) marshmallow creme
- 4-1/2 cups sugar
- 1 can (12 ounces) evaporated milk
- 2 teaspoons vanilla extract
- 1 cup chopped walnuts, optional
- Line a 15x10x1-in. pan with foil; grease foil with 1 teaspoon butter. Place chocolate chips, remaining butter and marshmallow creme in bowl of a stand mixer.
- In a large heavy saucepan, combine sugar and milk. Bring to a rapid boil over medium heat, stirring constantly. Cook and stir 8 minutes. Slowly add sugar mixture to chocolate mixture, beating on medium speed until fudge begins to hold its shape, 3-5 minutes. Beat in vanilla. If desired, stir in walnuts. Spread into prepared pan. Refrigerate, covered, until firm, 1-2 hours.
- Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares. Layer between waxed paper in an airtight container; refrigerate.
Freeze option: Freeze fudge in freezer containers, separating layers with waxed paper. To use, thaw in refrigerator before serving. Yield: 5 pounds (150 pieces).
Originally published as Creamy Chocolate Fudge in Taste of Home Christmas Annual Annual 2017, p129