Fudge. What more can you say? Smooth? Delicious? Chocolate? Melt in your mouth delightful? How does THAT grab you! Well, this is it…the best fudge. Just in time for the holidays!
I’m sure a million people have a similar recipe…but if you have never tried fudge before…you MUST try this one. It really is so very easy…
This recipe is like Goldilocks and the Three Bears…if you cook it too low of temperature, it won’t set; If you cook it at too high a temperature it will set too hard; if you use between medium and medium high heat, it will be just right. Every time.
Of course, this fudge comes with another story. But, this story? Well, you could put it into the Holiday Recipes of Dysfunctional Families Cookbook. It would fit right in!
My mother used this recipe for years and years. I obtained the recipe from her, but her recipe card was wrong, intentionally. It took me years of failed fudge and an accidental slip on her part for me to realize how she had altered her recipe card.
This, however, is the honest-to-Pete recipe here (I made some slight alterations to the original recipe to account for modern packaging volumes). And this is the easiest fudge ever. Use a deep, heavy bottomed saucepan for this recipe, as it will bubble up a lot; you really must keep it at a full-rolling boil (a full rolling boil means that it still boils when you are stirring it), and stir it during the eight minute cooking time. You may think it’s boiling too hard, but do not turn down the heat. This is essential. Position your burner temperature just in the middle setting between medium and medium-high and leave it there.
If you follow the recipe, it will not fail. And by all that is sacred about recipe sharing…it is now yours too! Go forth and make fudge!
- 4½ cups granulated sugar
- 1 stick butter (8 tablespoons)
- 1 -12 ounce can evaporated milk
- 18 ounces dark chocolate (semi-sweet chips work - I used 60% cacao Ghirardelli)
- 1 -7 ounce jar marshmallow creme
- 2 teaspoons vanilla
- Nuts optional...I don't add any.
- Grease a 9" x 13" pan.
- Put your chips, marshmallow creme and vanilla in a bowl. Set aside.
- Put the sugar, butter and evaporated milk in a large heavy sauce pan.
- Turn your stove top to right between medium/medium-high heat , bring the sugar/butter/milk mixture to a FULL ROLLING boil (this means that the mixture will continue to boil even though you are stirring it), stirring constantly with a long-handled wooden spoon.*
- Once the mixture comes to a boil, set your timer for 8 minutes. Maintain a FULL ROLLING boil.
- Continue to stir constantly.**
- At the end of 8 minutes remove from heat.
- Working QUICKLY...Add the chocolate, the marshmallow creme and vanilla (and nuts, if desired) and stir until all the chocolate and marshmallow creme has melted and the mixture is well blended.****
- Pour into the greased pan.
- Allow to cool completely.
*Do not bring this to a boil over high heat, use right in the middle of medium/medium-high on your stove top setting. If you are uncertain of the heat, use a candy thermometer and bring the temperature to at LEAST 230F.
Also, the long handle on the wooden spoon will prevent you from being burned if this mixture pops.
**It's VERY important to stir this CONSTANTLY...if you don't it will either stick or boil over.
***If you decide to use a candy thermometer, full soft ball stage (240F) is a bit harder than I prefer.
****You MUST work quickly at this stage or the fudge could start setting up on you before the marshmallow creme and chocolate is completely melted (this is why it's good to have the chips, marshmallow creme and vanilla in a bowl for quick transfer to the pan).
IF IT IS SETTING UP BEFORE THE MARSHMALLOW CREME FULLY MELTS...just slide the pan BACK ON THE HEAT while you complete the stirring.