When I was in my full-blown homemade-Christmas-celebration years, I would make lots and lots of candy. The candy was always a hit simply because most people had never tasted homemade. Some of it came from my childhood—Mom’s favorites were popcorn balls, bourbon balls, and divinity. Of these, I liked only popcorn balls, which I often used as tree decorations. Divinity was too sugary—even for me—and I have never liked any sweet that is flavored with alcohol. Most of the other candies I made were recipes I had gathered from old cookbooks or good home cooks. Peanut brittle and chocolate fudge were at the top of my list. Of all of these goodies, chocolate fudge is the only one that I continue to make every Christmas. Now with bittersweet chocolate and nuts for me, and with no nuts for my daughter-in-law Laurel.–Judith Choate
LC Oh Fudge! Note
Oh fudge! Heh. That’s all we have to say. Got some fudge to make. See ya.
Chocolate Fudge Recipe
- Quick Glance
- 30 M
- 1 H, 30 M
- Makes about 2 pounds
- 12 ounces bittersweet chocolate (chips or a block chopped into small pieces)
- 2 cups toasted walnuts or pecans, chopped (optional)
- 10 tablespoons (5 ounces) unsalted butter, cut into pieces, at room temperature, plus more for the baking pan and as needed
- 1 tablespoon vanilla extract
- 20 regular-size marshmallows (“regular” as in not “mini” and not “jumbo,” but the usual large-ish size you snatch up to make s’mores; 5 1/4 ounces/150 grams)
- 4 cups granulated sugar
- Two 5-ounce cans evaporated milk
- 1. Lightly butter a 6-cup baking pan such as an 8- or 9-inch square pan or an 11-by-7-inch rectangular pan.
- 2. Combine the chocolate with the nuts, if using, butter, and vanilla in a large, heatproof bowl.
- 3. Combine the marshmallows and sugar in a large, heavy-bottomed pot. Stir in the evaporated milk and place over medium heat. Bring to a boil, stirring constantly Continuing to stir pretty much constantly, boil the mixture for exactly 6 minutes. You want the sugar to be dissolved and the marshmallows to be completely melted and incorporated into the chocolate.
- 4. Immediately remove the pot from the heat and, beating constantly with a wooden spoon, pour the hot mixture into the chocolate mixture. Beat vigorously for a few minutes, or until the fudge is creamy. (If the fudge begins to set, beat in a little extra butter.) Quickly scrape the fudge into the prepared pan, spreading the fudge evenly with the back of the spoon or a spatula.
- 5. Let the fudge cool on the counter for at least 1 hour before cutting the candy into small squares. (The time it takes the fudge to set will be different if you used a different size marshmallow). Store the fudge in layers, separated by waxed paper, at cool room temperature for up to 1 week, or in a covered container in the refrigerator for up to 3 weeks. Serve at room temperature.
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Chocolate Fudge Recipe © 2013 Judith Choate. Photo © 2013 Steve Pool. All rights reserved.
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