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Chocolate Fudge recipe

Chocolate Fudge.

An excellent, no-fail version of chocolatefudge that sets up every time…and don’t eliminate the stepof toasting the nuts because it’s worth the incredible flavorand crunch when combined with this creamy, chocolate fudge.

Another delicious recipe from our Family-FavoriteRecipes Collection.

Recipe: Chocolate Fudge

1 cup chopped nuts (pecans or walnuts),toasted4 cups granulated sugar6 ounces miniature marshmallows (about2 1/2 cups)1 (12-ounce) can evaporated milk1/2 cup butter2 (12-ounce) packages semisweet chocolatechips ( or 4 cups)1 tablespoon vanilla extract1/2 cup semisweet chocolate chips fordrizzle (optional)

  • To toast walnuts: Place walnuts on a bakingsheet and toast in a preheated 300°F (150°C) oven forabout 5 to 10 minutes, stirring frequently to avoid scorching.Watch closely, as the nuts may be golden one minute then turndark brown the next. Set aside.
  • Line a 13 x 9 x 2-inch baking pan withlightly buttered aluminum foil. Set aside.
  • In large (4-quart or larger) saucepancombine sugar, marshmallows, evaporated milk and butter and bringto a boil over medium heat, stirring constantly, untilmixture comes to a full boil. Continuecooking, stirring constantly, for5 minutes or until candy thermometer reaches 236°F / 110°C,(a small amount dropped in cold water shouldform a soft ball that flattens when removed from water); quicklyremove from heat, stirring so mixture will not scorch.
  • Immediately add the chocolate chips, vanillaextract and toasted walnuts, stirring until chocolate chips aremelted and ingredients are well-mixed. Immediately turn intoprepared pan.
  • For Chocolate Drizzle: Place 1/2 cup chocolatechips in small plastic zipper bag and microwave on HIGH for 30seconds; remove and squeeze bag to stir chips around and thenmicrowave an additional 30 to 40 seconds or until chocolate ismelted. (Be careful, chocolate will burn easily if microwavedtoo long.) Snip a very tiny end off a corner of the bag and decorativelydrizzle melted chocolate back and forth across the fudge.
  • Allow fudge to set at room temperatureuntil firm. Using sides of aluminum foil, carefully lift fudgeout of pan and cut into 1-inch squares.

    Makes 117 (1-inch) squares.

    Nutritional Information Per Serving (1square): 80.1 calories; 37% calories from fat; 3.6g total fat;3.0mg cholesterol; 10.9mg sodium; 14.2mg potassium; 12.6g carbohydrates;0.5g fiber; 7.7g sugar; 12.1g net carbs; 0.6g protein.

    Copyright Hope Pryor, please see Termsof Use. Photograph by Hope Pryor; property of

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  • Comments

    1 Comment


    This fudge recipe is made with sour cream which gives the candy a pleasant tang. Whenever I sell it at our local Christmas bazaar I never have any left!

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