Recipe by MarielC
This is a great fudge recipe which I make every year at Christmas. The better the chocolate, the better the fudge so try not to use plain supermarket chocolate chips – use good quality chocolate such as Ghirardelli or Lindt. Milk, semisweet, or a mix of chocolates work well. This uses less sugar than other other recipes so it's less sweet - people who don't usually eat fudge because they find it too sweet like this. I usually use semi-sweet or dark chocolate. Cooking time is the time it takes for the fudge to firm up.
- 1 (16 ounce) jar marshmallow creme
- 2 2⁄3 cups white sugar
- 1 (12 ounce) can evaporated milk
- 1⁄2 cup butter
- 1⁄2 teaspoon salt
- 4 cups semi-sweet chocolate chips (or 24 ounces of chocolate cut up) or 4 cups milk chocolate chips (or 24 ounces of chocolate cut up)
- 2 cups chopped walnuts (optional) or 2 cups pecans (optional)
- 2 teaspoons vanilla extract
Directions See How It's Made
- Butter a 13x9 inch pan, set aside.
- In a large saucepan over medium heat, combine marshmallow cream, sugar, evaporated milk, butter and salt.
- Bring to a full boil, and cook for exactly 5 minutes (don’t guess – use a timer!), stirring constantly. The mixture will go from white to very light tan. Be careful as it tends to splatter.
- Remove pan from heat and add chocolate chips and vanilla.
- Stir until chocolate is melted and mixture is smooth.
- Stir in nuts if using.
- Pour and spread into prepared pan.
- Let stand at room temperature until firm.
- Cut into squares.