Creamy Chocolate Fudge
TOTAL TIME: Prep: 15 min. + chilling Cook: 30 min.
YIELD: 5 pounds (150 pieces).
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
Ingredients
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1 teaspoon plus 1 cup butter, divided
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4 cups semisweet chocolate chips
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1 jar (7 ounces) marshmallow creme
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4-1/2 cups sugar
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1 can (12 ounces) evaporated milk
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2 teaspoons vanilla extract
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1 cup chopped walnuts, optional
Directions
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1.
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.
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2.
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.
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3.
Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares. Layer between waxed paper in an airtight container; refrigerate.
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