This classic homemade fudge is the ultimate comfort dessert, combining rich semi-sweet chocolate with the airy sweetness of marshmallow creme. The base is a smooth, buttery caramel made from sugar, margarine, and evaporated milk, cooked to the perfect soft-ball stage for a melt-in-your-mouth texture. Folded-in nuts add a satisfying crunch that contrasts beautifully with the soft chocolate matrix. It’s an indulgent treat that requires no fancy equipment, just patience and a candy thermometer. Perfect for holiday gift-giving, cookie exchanges, or simply spoiling yourself on a cozy afternoon. The flavor is deep and chocolatey without being overwhelming, thanks to the balancing tang of the milk and the lightness of the marshmallow. Store it in an airtight container to keep it fresh for days.
Fudge #6
Description
This classic homemade fudge is the ultimate comfort dessert, combining rich semi-sweet chocolate with the airy sweetness of marshmallow creme. The base is a smooth, buttery caramel made from sugar, margarine, and evaporated milk, cooked to the perfect soft-ball stage for a melt-in-your-mouth texture. Folded-in nuts add a satisfying crunch that contrasts beautifully with the soft chocolate matrix. It&# 226;ÂÂs an indulgent treat that requires no fancy equipment, just patience and a candy thermometer. Perfect for holiday gift-giving, cookie exchanges, or simply spoiling yourself on a cozy afternoon. The flavor is deep and chocolatey without being overwhelming, thanks to the balancing tang of the milk and the lightness of the marshmallow. Store it in an airtight container to keep it fresh for days.Ingredients
Directions
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Line a 9x13-inch baking pan with parchment paper or grease thoroughly with butter or margarine.
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In a heavy 2.5-quart saucepan, combine sugar, margarine, and evaporated milk.
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Place over medium-high heat and bring to a full rolling boil, stirring constantly to dissolve sugar.
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Once boiling, attach a candy thermometer and cook for 5 minutes, or until the mixture reaches 234ðF (112ðC) (soft-ball stage), stirring constantly to prevent scorching.
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Remove the saucepan from heat immediately.
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Stir in semi-sweet chocolate chips until completely melted and smooth.
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Add marshmallow creme, chopped nuts, and vanilla extract.
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Beat the mixture vigorously with a wooden spoon or electric mixer until well blended and slightly thickened.
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Pour the fudge mixture into the prepared pan and spread evenly.
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Allow to cool at room temperature until firm enough to cut, about 2-3 hours.
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Cut into squares and serve.
Nutrition Facts
Servings 20
- Amount Per Serving
- Calories 3521.4kcal
- % Daily Value *
- Total Fat 148.4g229%
- Saturated Fat 57.4g287%
- Cholesterol 37.0mg13%
- Sodium 599.0mg25%
- Total Carbohydrate 526.1g176%
- Dietary Fiber 19.4g78%
- Sugars 498.7g
- Protein 30.6g62%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Use a candy thermometer for accurate results; reaching 234ðF is crucial for the correct soft, creamy texture. If the temperature is too low, the fudge will be soft; too high, and it will be hard.
For best results, use lightly salted nuts such as pecans or walnuts to contrast the sweetness.
Store fudge in an airtight container at room temperature for up to 2 weeks. Do not refrigerate, as it can cause the fudge to become too hard or grainy.
If you do not have a candy thermometer, use the cold water test: drop a small amount of syrup into cold water. If it forms a soft ball that flattens when removed, it is ready.
For a dairy-free variation, substitute margarine with a dairy-free alternative and evaporated milk with coconut milk or oat milk.
