What would Christmas be without fudge! Fudge is one of those food that everyone has an opinion on.
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nuts vs. no nuts (no nuts allowed in my fudge)
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milk chocolate vs. semi-sweet (semi-sweet gives it a richer chocolate taste)
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microwave vs. stove top (stove top – it has yet to fail me).
Chocolate Fudge
adapted from “Jim’s Cat Daddy Fudge” recipe
1 small jar marshmallow creme
1 1/2 cup sugar
5 oz evaporated milk
1/4 cup un-salted butter
1/4 teaspoon salt
1 teaspoon vanilla
12 oz bag of semi-sweet chocolate chips
Combine marshmallow creme, sugar, milk, butter and salt in a large sauce pan. Bring to a full boil stirring constantly over medium heat. Boil for 5 minutes, stirring constantly. Remove from heat. Stir in chips until melted and mixture is smooth. Stir in vanilla. Pour into a 8×10 pan lined with foil. Allow to set at room temperature for 2 hours before cutting into small squares.
Tips for making fudge
- Stir constantly it will burn very easily
- Semi-sweet chips give it a richer flavor
Lily B loves helping me in the kitchen. Her job is to stir the fudge constantly and not let it burn.
Updated on 7/15/2013 to include printable recipe card Chocolate Fudge
