Chocolate Fudge Recipe

Ingredients 1 cup butter (2 sticks) ▢1 1/4 cups milk chocolate chips* ▢1 1/4 cups semi-sweet chocolate chips* ▢1 teaspoon vanilla extract ▢1 12-ounce can evaporated milk ▢4 cups granulated sugar ▢2 1/4 cups mini marshmallows

Vanilla, butter, and both varieties of chocolate chips should be combined in an extra-large mixing basin.  Aside; set aside. 

When in a very large saucepan with a weighty bottom, combine the evaporated milk, sugar, and marshmallows. 

Maintain the heat on medium and stir continuously, taking care to scrape down the sides and bottom of the pan along with the stirring motion (this will aid in the dissolution of the sugar.

Boil for approximately ten minutes. The hue of the fudge should be a pale golden brown.

Although altitude, humidity, and other factors will affect the temperature, keep an eye on the timer and ensure that it boils for approximately 10 minutes.

Apply the heated mixture to the bowl containing the chocolate pieces and combine them with care using an electric mixer until the mixture is completely melted and smooth. Make the fudge in the prepared pan.

Fully chill the item in the refrigerator. Once cooled, the complete slab of fudge can be removed from the pan by pulling up on the edges of the parchment paper. 

Cut into small squares, or as I prefer, into a few "bricks" before enveloping in aluminum foil and plastic warp. 

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