Cookbook | Ingredients | Recipes | Confections | Fudge
Chocolate fudge is a traditional, rich candy, especially around the holidays in the United States.
- 2 ½ cups (550 g / 1.2 lb) sugar
- ½ cup (125 g / 4.4 oz) margarine or butter
- ⅔ cup (160 ml / 5.4 oz) evaporated milk
- 1 jar (7 oz / 200 g) marshmallow creme
- 2 cups (160 g / 5.6 oz) semi sweet chocolate chips
- ¾ cup (75 g / 2.6 oz) chopped walnuts
- 1 tsp vanilla
- Line a 9-inch (23 cm) square or 13-by−9-inch (33 by 23 cm) pan with foil so that foil extends over sides of pan; butter foil.
- In large saucepan, combine sugar, margarine, and evaporated milk. Bring to a boil over medium heat, stirring constantly.
- After 5 minutes of constant stirring, remove saucepan from heat.
- Add marshmallow creme and chocolate chips; blend until smooth. Stir in walnuts and vanilla.
- Pour into buttered, foil-lined pan. Cool to room temperature.
- Score fudge into 36–48 squares. Refrigerate until firm.
- Remove fudge from pan by lifting foil; remove foil from sides of fudge. Using large knife, cut through scored lines. Store in refrigerator.