This is the most delectable fudge recipe! This fudge is easy to make, rich with chocolate flavor, creamy, and most importantly, delicious! If you are a chocolate lover – you have to try this recipe!
I am a chocolate lover. Chocolate is my love language. I love anything and everything chocolate and this recipe is pure perfection in my eyes. When I eat this fudge, I literally tune everything else out around me, so that I can fully enjoy this chocolate(y) perfection.
This recipe is super easy, and is a no-fail recipe as far as I am concerned – with one caveat though – that you continuously stir the mixture while cooking. If you don’t, you run the chances of scalding your mixture, which will give you a burnt taste that will be unavoidable. So just have your glass of wine, or coffee, or drink of choice nearby, because you will be stirring for a quite a few minutes. But trust me when I say – IT IS WORTH THE EFFORT.
If you are a beginning fudge maker, this is the recipe for you. There are a ton of people out there that make old fashioned fudge and that do not use marshmallows or marshmallow cream, and that’s great, however, if you aren’t used to making fudge and all of the techniques that are needed for it, you can easily create “grainy” fudge. Grainy fudge can result from not bringing it up to the correct temperature, or either crystallizing the sugar. I use marshmallow fluff and that helps to prevent this grainy texture in the fudge. The marshmallow fluff also helps to keep the fudge smooth and creamy.
You don’t need any fancy equipment for this recipe -just a large saucepan and a wooden spoon. There’s no waiting on butter to come to room temperature – nothing like that. Just add the butter, evaporated milk, marshmallow fluff, sugar, and salt to a pot over medium-high heat. I use a whisk in the beginning to make sure that I’ve gotten all the lumps out then I change my utensil to a wooden spoon. Bring to a boil, stirring constantly for five minutes. I use a candy thermometer just to make sure that my mixture is at the right temperature before I remove it from the heat. Every time after the mixture has boiled, it has taken exactly five minutes to get to the right temperature (234 to 237 °F).
If you don’t have a candy thermometer, just boil the mixture for five minutes. OR, you can conduct your own little test called the softball test. Once you have boiled the sugar mixture for five minutes, take a spoonful of the mixture and place it in a glass of ice water, and the mixture should form into a soft flexible ball. It should then be at the correct temperature.
Once you have boiled the mixture for 5 minutes, remove from the heat, and add in your chocolate chips and vanilla. If you would like to add nuts, add them in with the chocolate. I just prefer the pure chocolate flavor, so I leave out the nuts. Stir everything to combine and then pour into an 8×8 dish.
Once I pour the mixture into the 8×8 dish, I let it sit out at room temperature for about 30 minutes or so then I put it in the fridge so that it can adequately cool. Leave it in the fridge for at least two hours.
Just a note – make sure that you use a good quality chocolate. It makes all the difference. I use Ghirardelli chocolate for this recipe.
Hope you enjoy this creamy, fudgy, chocolate(y) goodness!
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