I have the best recipe in the world for fudge. Seriously. You know those fudge booths at the fair where they charge one million dollars for a half pound? Hubby insists on breaking our bank every time he has the opportunity, then proceeds to say, “yours is better.” My kids concur. I was gifted with the recipe eons ago, and now in the holiday spirit, I share with you.
This makes about five pounds of fudge, so plenty to share and still have some left over for yourself.
- 3 Cups semi sweet chocolate chips
- 1 Cup butter
- 4-1/2 Cups sugar
- 1- 7 oz. jar marshmallow cream (Avoiding high fructose corn syrup? Check out my hfcs-free marshmallow success!)
- 1 -12 oz. can evaporated milk
- 2 Tblsp. vanilla
- 1-2 Cups chopped nuts
Put chocolate chips, butter, and marshmallow cream in a large bowl. Set aside. In heavy dutch oven, bring milk and sugar to a boil over medium-high heat, stirring constantly until mixture comes to a full rolling boil. Continue stirring frequently for exactly 8 minutes. Pour hot mixture over ingredients in bowl. Stir until well mixed, then beat with an electric mixer until fudge begins to hold its shape. Beat in vanilla. Stir in nuts. Pour fudge into a buttered 13″ x 9″ pan and refrigerate until solid.
Notes from me:
- I use a 13″ x 9″ plus an 8″ x 8″ pan – using only the one makes a really deep fudge; too deep for me.
- After I grease the pans, I place a piece of waxed paper in the pans so that the edges extend out of the pan on two sides. When the fudge is ready to cut, use the wax paper to help lift the slab out of the pan and flip it onto a cutting board for easy cutting.
- I’ll upload a photo when I make this year’s batch!