Prep 45 mins
Cook 10 mins
This fudge recipe is from Taste of Home magazine. I have been making it for several years and everyone just loves it! It makes a lot and is great for gift giving at the holidays. For gifts, I usually pour into 3 separate disposable baking tins (the biscuit size).
- 3 1⁄3 cups sugar
- 1 cup butter or 1 cup margarine
- 1 cup packed dark brown sugar
- 1 (12 ounce) can evaporated milk
- 32 large marshmallows, halved
- 2 cups semi-sweet chocolate chips (12 ounces)
- 2 (7 ounce) milk chocolate candy bars, broken (I use Hersheys)
- 2 ounces semisweet baking chocolate, chopped
- 1 teaspoon vanilla extract
- 2 cups chopped pecans or 2 cups walnuts
- In a large saucepan, combine first four ingredients.
- Cook and stir over medium heat until sugar is dissolved.
- Bring to a rapid boil; boil for 5 minutes, stirring constantly.
- Remove from the heat; stir in marshmallows until melted.
- Add chocolate bars and baking chocolate; stir until melted.
- Fold in vanilla and pecans; mix well.
- pour into a greased 15-inch x 10-inch x 1-inch baking pan.
- Chill until firm.
- Cut into squares.
Chocolate Satin ! This fudge is smooth, rich, and "Chocolate-ty". Prepare this recipe for an event or for the Holidays, because it makes a bunch of "melt in your mouth" fudge. AND, it's an easy, one pan affair. The recipe times for melting the sugar, and for rapid boiling the batch are accurate, and produce super, worry free fudge. No need to use a double boiler or get out the candy thermometer for this fudge, just add the ingredients straight into the pan as directed. If you buy chopped nuts( I used walnuts) the items that require preparation time are cutting the marshmallows in half, and breaking up the 7 oz. chocholate bars. Fifteen minutes preparation time will allow you to do it all, including greasing the fudge pan. However, be sure to use a BIG pan to cook the fudge. I used my dutch oven, and was very happy I did when I mixed in the Marshmallows. The marshmallows foam, and froth up a bit so a good, deep pan is a must. I have a deep 13 1/2" x 9" glass casserole dish that I used for this fudge. The fudge filled the dish to the brim. I refrigerated the fudge, and then, cut the fudge into squares. I packaged half of the fudge into two Holiday Tins and mailed them as gifts. The rest is for Thanksgiving Day. This recipe produces 5 1/2 pounds of wonderful, fresh, chocolate-ty fudge. It's enough for you, and a few friends to enjoy. Thank you for a Holiday fudge recipe that is uncomplicated, quick, and produces fudge that is simply luxurious !!
I've used this recipe for years and it's a huge hit. I find it's better without the vanilla... Also, try adding a 1/2 peanut butter to half the batch! Yummy!
I tried this recipe this year instead of the old one I have been using. This is wonderful and makes twice as much (9x13 pan) as my old one (8x8). It's easy, though I cooked it 9 minutes instead of 5 and I used 7 oz marshmallow creme Instead of halving large marshmallows the 2nd time I made it and it worked fine. This one is replacing my old recipe. I added 1/2 teaspoon of cinnamon 2nd time as well. Love it!