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