A good, basic recipe for the classic chocolatemarshmallow fudge.
Recipe: Chocolate Fudge
2 cups butter, softened
Line a 13 x 9 x 2-inch baking pan withlightly buttered waxed paper or aluminum foil. Set aside.
In a large mixing bowl, using an electricmixer, cream together the butter and marshmallow creme. Add chocolatechips without stirring and set aside.
In large saucepan combine sugar and evaporatedmilk. Cook over medium-high heat, stirringconstantly, until mixture comes toa full boil. Reduce heat to medium and cook for 7 to 8 minutes or until candy thermometer reaches236°F (110°C), (a small amountdropped in cold water forms a soft ball that flattens when removedfrom water), stirring occasionally. Remove from heat.
Pour hot mixture over chocolate mixture.Stir until chocolate has melted completely. Stir in nuts andvanilla, blending well. Turn into prepared pan and allow to setat room temperature until firm. Invert pan, peel off paper andcut into 1-inch squares.
1 (7-ounce) jar marshmallow creme3 (12-ounce) packages semisweet chocolatechips4 1/2 cups granulated sugar1 (12-ounce) can evaporated milk2 cups chopped nuts1 teaspoon vanilla extract
Makes about 5 pounds candy.
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