Double Chocolate Fudge Recipe

5 1 1
Double Chocolate Fudge Recipe
Double Chocolate Fudge Recipe photo by Taste of Home
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Double Chocolate Fudge Recipe

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5 1 1
Publisher Photo
If you love chocolate, here's a receipt that's sure to please. This rich treat is a favorite of our family.
MAKES:
150 servings
TOTAL TIME:
Prep: 25 min. + chilling
MAKES:
150 servings
TOTAL TIME:
Prep: 25 min. + chilling

Ingredients

  • 1-1/2 teaspoons plus 2 tablespoons butter, divided
  • 4-1/2 cups sugar
  • 1 can (12 ounces) evaporated milk
  • Pinch salt
  • 1 jar (7 ounces) marshmallow creme
  • 12 ounces German sweet chocolate, chopped
  • 2 cups (12 ounces) semisweet chocolate chips
  • 2 cups chopped walnuts, optional

Directions

Line a 15x10x1-in. pan with foil; grease foil with 1-1/2 teaspoons butter.
In a heavy large saucepan, combine sugar, milk, salt and remaining butter. Bring to a rapid boil over medium heat, stirring constantly. Cook 5 minutes, stirring constantly. Remove from heat.
Stir in marshmallow creme until melted. Stir in both chocolates until melted. If desired, stir in walnuts. Immediately spread into prepared pan. Refrigerate until firm.
Using foil, lift fudge from pan. Remove foil; cut fudge into 1-in. squares. Store between layers of waxed paper in airtight containers in the refrigerator. Yield: 5 pounds (150 pieces).
Originally published as Double Chocolate Fudge in Country December/January 2001, p51

Nutritional Facts

1 piece: 47 calories, 1g fat (1g saturated fat), 1mg cholesterol, 7mg sodium, 9g carbohydrate (9g sugars, 0 fiber), 0 protein.

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  • 1-1/2 teaspoons plus 2 tablespoons butter, divided
  • 4-1/2 cups sugar
  • 1 can (12 ounces) evaporated milk
  • Pinch salt
  • 1 jar (7 ounces) marshmallow creme
  • 12 ounces German sweet chocolate, chopped
  • 2 cups (12 ounces) semisweet chocolate chips
  • 2 cups chopped walnuts, optional
  1. Line a 15x10x1-in. pan with foil; grease foil with 1-1/2 teaspoons butter.
  2. In a heavy large saucepan, combine sugar, milk, salt and remaining butter. Bring to a rapid boil over medium heat, stirring constantly. Cook 5 minutes, stirring constantly. Remove from heat.
  3. Stir in marshmallow creme until melted. Stir in both chocolates until melted. If desired, stir in walnuts. Immediately spread into prepared pan. Refrigerate until firm.
  4. Using foil, lift fudge from pan. Remove foil; cut fudge into 1-in. squares. Store between layers of waxed paper in airtight containers in the refrigerator. Yield: 5 pounds (150 pieces).
Originally published as Double Chocolate Fudge in Country December/January 2001, p51

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MY REVIEW
cherylteakles User ID: 5649922 65109
Reviewed Dec. 2, 2010

"This is one of the best and easiest recipes ever!"

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