Creamy Dark Chocolate Fudge

Ann McMaster's Note:

This is an easy recipe and does not require a candy thermometer. Creamy Dark Chocolate Fudge

• Total Time: 2 hrs 15 mins
• Prep Time: 15 mins
• Cook Time: 2 hrs

Ingredients:

Serves: 24

Yield: 1.0 7x9 pan

• 3 (6 ounce) packages semi-sweet chocolate chips
• 1 (14 ounce) can condensed milk , Sweetened
• 2 cups miniature marshmallows
• 1 dash salt
• ½-1 cup nuts , chopped
• 1 ½ teaspoons vanilla extract

Directions:

1. In a heavy saucepan, over low heat, melt chips and miniature marshmallows with sweetened condensed milk and salt. Remove from heat; stir in nuts and vanilla.
2. Spread evenly into wax paper-lined 8 or 9-inch square pan.
3. Chill for 2 hours or until firm.
4. Turn fudge onto cutting board; peel off paper and cut into squares.
5. Store loosely covered at room temperature.

Reviews

[BarbaraK]

This is simple and good. I made this as well as recipe 22015 as a thank you for the folks I work with. I have gotten nothin but compliments. So may I extend my compliments to you Ann on a wonderful recipe. My compliments and thanks.

[Melissa1]

This recipe was much quicker than any other fudge I've made...and I've made a lot! It was easy to make and simply marvellous to eat!

[Chef #1501961]

I made this fudge and it was sticky. I let it set over night covered, and the next morning I could not cut it into peices, and could not get it out of the pan.