Three-Chocolate Fudge
I make this fudge at Christmastime to give to friends and neighbors. That tradition started years ago when I made more candy than my husband, three sons and I could eat, so we shared it. It's a tasty tradition I'm glad to continue. —Betty Grantham, Hanceville, Alabama
Ingredients
- 1 tablespoon butter
- 3-1/3 cups sugar
- 1 cup packed dark brown sugar
- 1 can (12 ounces) evaporated milk
- 1 cup butter, cubed
- 32 large marshmallows, halved
- 2 cups (12 ounces) semisweet chocolate chips
- 14 ounces milk chocolate, chopped
- 2 ounces semisweet chocolate, chopped
- 2 cups chopped pecans, toasted
- 1 teaspoon vanilla extract
Reviews
Have been making this fudge for years. I use the milk and semisweet chocolate discs. I put them in a large glass bowl and put it in microwave at 20 second intervals to start melting. Much easier to stir hot syrup into chocolate. Also use a 12 ounce jar of marshmallow cream instead of marshmallows - much easier!
Also, since it is a 3 chocolate fudge, I think the 2 oz chocolate is unsweetened. I use Baker's.
Best fudge ever. Once I found this recipe-there was no going back to any other one.
This is very easy fudge to make. Wonder if a temperature to bring to boil at would be helpful to others? It was difficult to stir in chocolate and nuts after the 5 minute rolling boil.....
Just made this fudge and placed them in pretty Christmas tins and gave them out. Smooth, chocolaty flavor and easy to prepare..
I'm a little confused. It says it's triple chocolate fudge. That usually means there's three different kind of chocolate in it. I see milk and she counts two semisweet chocolates in different forms as the other two chocolates. Shouldn't the third chocolate be unsweetened maybe even German sweet chocolate? I read that some people used white chocolate as the third choice but I don't care for white chocolate that much. Maybe there's been a typo? Just asking.
Wonderful fudge. Truly is a 'best fudge ever' recipe. Easy (relatively speaking) to make and sets up quickly in the fridge. I make it in a 9 x 13 pan and it is just as good-thicker chucks, but just as yummy. I also learned to toss the nuts in when blending in the chocolate. Sometimes the fudge starts to set and the nuts don't quite get incorprated. This is a great fudge.
This is the easiest and best fudge I have ever made.
This is THE best fudge I have ever made. It's so rich and creamy and doesn't have that gritty texture I tend to get with other recipes. I did use 2 ounces of white chocolate instead of the additional 2 ounces of chopped semi sweet. I also used light brown sugar and skipped the nuts. It makes so much that I was able to give some away and keep plenty! This will be the only fudge I will ever make again!
Each year like to include a new Fudge recipe to my Chocolate Tray This was a very choice for this years pick. I did make a few changes based on what I had on hand. I used White Chocolate as the third choice. I used mini Marshmallows and Light brown sugar. This is very rich and wonderful fudge. One recipe that I will make again. Its very adaptable and it sets up perfectly. I also used buttered parchment paper. Be sure to use enough paper to create an over hang. This makes it Much easier to remove the fudge from the pan. It cuts into perfect clean cuts when properly chilled.I will be making this one again.Happily tested in my KitchenTaste of Home Volunteer Field Editor