Three-Chocolate Fudge Recipe

5 38 46
Three-Chocolate Fudge Recipe
Three-Chocolate Fudge Recipe photo by Taste of Home
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Three-Chocolate Fudge Recipe

Read Reviews
5 38 46
Publisher Photo
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
MAKES:
150 servings
TOTAL TIME:
Prep: 35 min. + chilling
MAKES:
150 servings
TOTAL TIME:
Prep: 35 min. + chilling

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
  • 1 teaspoon vanilla extract
  • 2 cups (12 ounces) semisweet chocolate chips
  • 14 ounces milk chocolate, chopped
  • 2 ounces semisweet chocolate, chopped
  • 2 cups chopped pecans, toasted

Directions

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 rapid 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. Yield: about 5-1/2 pounds.

Test Kitchen Tips
  • To achieve a smooth, shiny surface on your fudge, work quickly when spreading it into the pan, and touch it as little as possible. Gently tap and shake the pan to smooth out the top.
  • Avoid ragged edges on fudge pieces by cleaning your knife between cuts.
  • Originally published as Three-Chocolate Fudge in Taste of Home December/January 1995, p29

    Nutritional Facts

    1 piece: 79 calories, 4g fat (2g saturated fat), 5mg cholesterol, 16mg sodium, 11g carbohydrate (10g sugars, 0 fiber), 1g protein.

    • 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
    • 1 teaspoon vanilla extract
    • 2 cups (12 ounces) semisweet chocolate chips
    • 14 ounces milk chocolate, chopped
    • 2 ounces semisweet chocolate, chopped
    • 2 cups chopped pecans, toasted
    1. Line a 15x10x1-in. pan with foil; grease foil with 1 tablespoon butter.
    2. In a heavy large saucepan, combine sugars, milk and cubed butter. Bring to a rapid boil over medium heat, stirring constantly; cook and stir 5 minutes. Remove from heat. Stir in marshmallows and vanilla until blended.
    3. 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. Yield: about 5-1/2 pounds.

    Test Kitchen Tips
  • To achieve a smooth, shiny surface on your fudge, work quickly when spreading it into the pan, and touch it as little as possible. Gently tap and shake the pan to smooth out the top.
  • Avoid ragged edges on fudge pieces by cleaning your knife between cuts.
  • Originally published as Three-Chocolate Fudge in Taste of Home December/January 1995, p29

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    Reviews forThree-Chocolate Fudge

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    MY REVIEW
    Margaret Anne User ID: 8980285 259152
    Reviewed Jan. 3, 2017

    "This is the easiest and best fudge I have ever made."

    MY REVIEW
    Melissa User ID: 9005892 258790
    Reviewed Dec. 29, 2016

    "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!"

    MY REVIEW
    Appy_Girl User ID: 1132413 258706
    Reviewed Dec. 27, 2016

    "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 Kitchen
    Taste of Home Volunteer Field Editor"

    MY REVIEW
    Brenda User ID: 8984164 257980
    Reviewed Dec. 11, 2016

    "I have made this for more than 20 years. Maybe there is a mistake in the 2 semisweet chocolates. Mine calls for 2 ounces of unsweetened chocolate (I use Bakers). Also Mamie Eisenhower's fudge uses only Baker's German chocolate bars. Used to make it till I discovered this one. Like it better cause marshmallows are less messy to use than marshmallow creme. In fact, I'm getting ready to make my yearly 20 batches??."

    MY REVIEW
    pajamaangel User ID: 1603339 253333
    Reviewed Aug. 29, 2016

    "Great recipe! Making sure you are patient with the caramel sauce is key. It must come to a rapid boil in order to set. It's hard to stop yourself from eating more than one piece!"

    MY REVIEW
    kaskren User ID: 1292799 242180
    Reviewed Jan. 20, 2016

    "My daughter was looking for a yummy fudge recipe. She was super happy with the result! I do not make fudge usually, have only tried one other recipe and this was very good and came out perfect."

    MY REVIEW
    nana2353 User ID: 8674395 240108
    Reviewed Dec. 24, 2015

    "There is only one reason I joined. To say this is the worst fudge I have ever made. Followed directions to the T. It never set up, could not even spoon it out, it was even too sticky and thick to work with to salvage it. In the trash it went. Such a total waste of money, time and effort. Never will I use this or any other Taste of Home recipes. So annoyed!!"

    MY REVIEW
    Galiahutchinson User ID: 8140477 239148
    Reviewed Dec. 10, 2015

    "I have a fudge recipe that is a favorite with friends and family but wanted to try something different. I made this recipe exactly as written and I'm delighted with the results. It seems to be better after a couple of days in the fridge. Take it out and let it warm a bit so it will cut nicely. Thanks for sharing. This recipe has gone into my box of favs."

    MY REVIEW
    Georgia Emmert User ID: 7019172 238765
    Reviewed Dec. 5, 2015

    "Would like to know how much marshmallow creme would be equal to 32 large marshmallows ? Great Fudge."

    MY REVIEW
    robbrd User ID: 1292786 238639
    Reviewed Dec. 2, 2015

    "A little more work than my regular fudge but equally as good. My husband was little help in critiquing saying "fudge is fudge." Not true. He did offer up that this doesn't leave a burn/taste after he has swallowed it, which is a good thing. I like that it makes so much. I send 2/3 of the pan off with my son."

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