Chocolate Fudge – Do I need to say more?

One of my co-workers who I just adore asked me this week about bring fudge to work. I had brought some at Christmas time and obviously it made such an impression so when I got up this morning I made some.

I have always made the classic fudge recipe that uses Fluff. It is easy and takes very little time. And I can’t remember a time when it didn’t work out.

There are very few ingredients and the biggest change I have made recently is that I use 60% Cacao bittersweet chocolate by Ghirardelli instead of Milk Chocolate and I use butter instead of margarine.

  • 3 cups white sugar
  • 3/4 cups butter
  • 2/3 cup evaporated milk
  • 1 12oz package of semi sweet chocolate chips (60% cacao chips)
  • 1 7oz jar marshmallow cream (16oz container I buy)
  • 1 cup chopped walnuts ( I don’t use because of possible food allergies )
  • 1 teaspoon vanilla extract
  • 9 x 13 greased Pyrex pan
  • Mix sugar, butter and evaporated milk in a large heavy saucepan over medium heat. Stir/Mix (there is a lot of stirring in this recipe)
  • Bring to a full rolling boil.
  • Stir for 5 minutes and I mean stir the entire time so it doesn’t burn. I set my oven timer.
  • I use a Pyrex glass 8 cup measuring bowl and put my chocolate in there. I also have a 4 cup one. I find that its ability to pour very helpful with a lot of recipes. You can use any kind of measuring cup I just like Pyrex.
  • Pour hot mixture over the chocolate and mix until the chocolate and hot mixture is blended. It might look a bit grainy. This is ok
  • Put in your vanilla extract and nuts if you are using them
  • Then add your fluff. The recipe calls for 7 oz. I get a 16oz container and use about 3/4 of it. i keep adding it until the mixture looks smooth and the grainy look has gone.
  • I pour it into the greased pan
  • Put in refrigerator to cool

Decorating the Top

The last time I made Fudge I drizzled both a salted caramel and white chocolate on top. I use Nestles Salted Caramel and
Ghirardelli White Chocolate.

  • I put the chips in separate sandwich bags
  • Microwave them until they melt
  • Cut off the tips to use them like a piping bag
  • Drizzle on top
  • Put back in the refrigerator to cool
  • I wait 4 hours to over night to cut into yummy pieces

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