:: Day 9 of the 12 Days of Christmas Goodies 2010 ::
This chocolate fudge recipe happens to be one of my dad’s favorite holiday treats. I remember that he would cut a sizable chunk of fudge from the dish and then go about the rest of his day… maybe stopping back by later for another giant piece of fudge. I think there were several holidays where my mother had to make more than one batch of fudge at Christmas time, because the first batch didn’t last but a day or two!
This is the only recipe which I can count on turning out right every time, as long as I follow the directions!
Add the first three ingredients to a heavy saucepan and turn on the heat to medium. You’ll want to stir this constantly while it comes to a boil. Otherwise, the mixture will get stuck to the pan and burn.
The candy thermometer needs to reach 234 degrees F before your next move. Keep stirring!
When it’s there (normally this takes about 4-5 minutes), take it off of the heat and stir in the chocolate chips and marshmallow creme.
Make sure that’s good and melted before you add the vanilla.
Pour into a well-greased or foil-lined pan. Cool at room temperature.
Cut into squares and enjoy!
Homemade Fudge
Adapted from Kraft Recipes
3 cups sugar
3/4 cup butter
1 5 oz can evaporated milk (approx. 2/3 cup)
1 12 oz bag semi-sweet chocolate chips (2 cups)
1 7oz jar marshmallow creme
1 teaspoon vanilla extract
Heat sugar, butter, and evaporated milk to a full rolling boil in a 3-quart saucepan over medium heat, stirring constantly. Boil on medium heat, while stirring constantly, until candy thermometer reaches 234 degrees F, about 4 minutes. Remove from heat and stir in chocolate chips and marshmallow creme. Once the chocolate and marshmallows are well-combined, stir in the vanilla. Pour into a greased or foil-lined 9-inch square pan. Cool at room temperature. Store in an airtight container.
Makes approximately 2 pounds.
June 12, 2012 at 3:53 pmHi! These look so delicious! Is there something i could subsitute the marshmallow creme with? But without the fudge getting dried out or something? My country is not awesome enough to have that in stores 😛 Thank you so much! Can’t wait to bake these, they’re on my bucket list 🙂
June 12, 2012 at 4:02 pmHello, Ann! I have never tried to use a substitute for marshmallow creme, but I have heard that you can use an equal weight of regular marshmallows. It would probably be best to melt them in a double-boiler before using in the fudge so that you don’t have problems with the fudge setting up. I have never tried this, so no guarantees! Let me know if you try it, and how it turns out! 🙂