This classic fudge recipe delivers an incredibly smooth and creamy texture, thanks to the perfect balance of sugar, evaporated milk, and marshmallow creme. The deep, rich flavor of semi-sweet chocolate is complemented by the subtle crunch of nuts, making every bite a delightful contrast. It’s an indulgent treat that feels luxurious yet is simple enough for home cooks to master. Perfect for holiday gift-giving, festive gatherings, or simply satisfying a sweet craving on a cozy afternoon. The glossy finish and dense mouthfeel make it a standout dessert that pairs beautifully with coffee or tea.
Fudge
Description
This classic fudge recipe delivers an incredibly smooth and creamy texture, thanks to the perfect balance of sugar, evaporated milk, and marshmallow creme. The deep, rich flavor of semi-sweet chocolate is complemented by the subtle crunch of nuts, making every bite a delightful contrast. It&# 226;ÂÂs an indulgent treat that feels luxurious yet is simple enough for home cooks to master. Perfect for holiday gift-giving, festive gatherings, or simply satisfying a sweet craving on a cozy afternoon. The glossy finish and dense mouthfeel make it a standout dessert that pairs beautifully with coffee or tea.Ingredients
Directions
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Line a 9x13-inch baking pan with parchment paper or aluminum foil, leaving an overhang for easy removal.
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Combine sugar, margarine, and evaporated milk in a heavy-bottomed 2.5-quart saucepan.
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Bring the mixture to a full rolling boil over medium heat, stirring constantly to dissolve the sugar.
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Once boiling, attach a candy thermometer and continue boiling for exactly 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 the semi-sweet chocolate chips until completely melted and smooth.
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Fold in the marshmallow creme, chopped nuts, and vanilla extract until well blended.
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Pour the mixture into the prepared pan and spread evenly with a spatula.
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Allow the fudge to cool at room temperature until firm, approximately 3 to 4 hours.
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Lift the fudge out of the pan using the parchment overhang, place on a cutting board, and cut into 1-inch squares.
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
Storage: Store fudge in an airtight container at room temperature for up to 2 weeks. For longer storage, freeze in layers separated by parchment paper for up to 3 months.
Substitutions: Butter can be used instead of margarine for a richer flavor. Almonds, pecans, or walnuts work best for the nut component.
Tips: Ensure your candy thermometer is accurate. If you don't have one, test the soft-ball stage by dropping a small amount of syrup into cold water; it should form a soft ball that flattens when removed.
Variations: For a smoother texture, omit the nuts. For a minty twist, add 1/2 teaspoon of peppermint extract instead of vanilla.
Safety: Be careful when handling the boiling sugar mixture as it is extremely hot and can cause severe burns. Keep children and pets away from the stove area.
