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
Line a 15x10x1-in. pan with foil; grease foil with 1 tablespoon butter.
In a heavy large saucepan, combine sugars, milk and cubed butter. Bring to a rolling boil over medium heat, stirring constantly; cook and stir 5 minutes. Remove from heat. Stir in marshmallows and vanilla until blended.
Gradually stir in chocolate chips and chopped chocolate until melted. Fold in pecans. Immediately spread into prepared pan. Refrigerate 1 hour or until firm. Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares. Store between layers of waxed paper in an airtight container.
Three-Chocolate Fudge Tips
Are fudge and chocolate the same?
Fudge and chocolate are not the same. Fudge is softer with a buttery texture, while chocolate is usually much harder. Fudge is usually sweeter and often includes additional treats such as nuts or dried berries. Fudge recipes may also include different flavorings, such as vanilla, maple, espresso or even peanut butter.
What is the secret to making creamy fudge?
Start by combining the sugar, milk and butter in a heavy saucepan that will distribute the heat evenly. Bring these ingredients to a rolling boil to make sure the sugar dissolves completely; otherwise, your fudge could be grainy. (Check out our full guide to how to make fudge.)