Chocolate Candy Fudge
4 cups sugar
1 can evaporated milk
1/4 cup butter
12 oz. semi-sweet chocolate chips
1 pint marshmallow fluff
1 teaspoon vanilla
1/2 - 1 cup chopped walnuts (optional)
Cook sugar and milk until it forms a soft ball in cold water. Add butter and chocolate chips, beat until melted. Add marshmallow fluff, vanilla and nuts (if desired) and mix well. Pour into greased pan.
Foolproof Chocolate Fudge
3-6 oz. packags semi-sweet chocolate chips
1-14 oz. can sweetened, condensd milk
dash of salt
1-1/2 teaspoon vanilla extract
1/2 cup chopped nuts
In heavy saucepan over low heat, melt chocolate chips with sweetened, condensed milk. Remove from heat, stir in remaining ingredients.
Spread evenly into wax paper lined 8 inch square pan. Chill 2 hours, or until set. Turn fudge onto cutting board, peel off paper and cut into squares. Cover and store at room temperature.
See’s Cream Candy Fudge
This recipe turns out pretty well, but I’ve always had a hard time getting the fudge to taste really creamy, I always got a grainy texture.
4 and 1/2 cups granulated sugar
1 large can evaporated milkPlace in large pot. Boil 8 minutes.#2 Mixture:
1/2 lb. butter or margarine
2-5 oz. jars marshmallow whip
3-6 oz. packages chocolate chips
2 cups chopped nuts
1 teaspoon vanilla
Place Mixture #1 in Mixture #2 and beat with electric mixer until smooth. Add nuts. Pour in pan to cool. Let stand 2 hours before cutting.
Perfect Chocolate Fudge Candy Recipe
Follow these directions and you’ll make creamy and delicious chocolate fudge every time!
This recipe makes 5 pounds of fudge, unless you make it without nuts, then it’s 4 pounds.
Ingredients You Will Need:
20 oz. Hershey’s milk chocolate bars - I buy the big ones that are always on sale at Christmas time, but any size will do, just make sure it adds up to 20 oz. If you like darker fudge, substitute some or all of the 20 oz. with the semi-sweet chocolate bars.
1 cup butter (not margarine!), softened to room temperature. Also, a little extra butter for your pans.
1-12 oz. package of semi-sweet chocolate chips. Use a good brand, as in Nestle’s, Hershey’s, or Ghiradelli. If you prefer lighter fudge, use milk chocolate chips.
4 cups granulated sugar.
1 and 2/3 cups evaporated milk
2 and 1/2 cups mini marshmallows
2 teaspoons vanilla, use the real stuff
1 pound of nuts, chopped
In your large stainless steel bowl, break up the milk chocolate candy bars and the butter into small pieces. Pour in chocolate chips and set aside.
Grease your pans with butter. You’ll need two 9×13 inch flat cake pans, but you can use smaller or larger pans depending on what you have available, and how thick you want your fudge to be. It’s best to have a couple of extra smaller pans ready just in case.
In a large saucepan or pot, combine sugar, evaporated milk and mini marshmallows. Bring to a boil over medium heat, stirring constantly. Tip: Don’t scrape the sides of the pot when you are stirring, it tends to make candy taste grainy.
Cook and stir at a light but steady boil for 7 minutes. You might see some brownish bits floating around as its cooking. This is normal. Remove from heat, pour over butter and chocolate in your bowl.
With a wooden spoon, stir until melted and well blended. Continue to stir until candy loses some of it’s shine. (The shine should go from a shiny, high gloss to a matte gloss). Stir in vanilla and nuts, if desired.* Pour into buttered pans. Cool completely before cutting into pieces. Use a knife dipped in hot water for cutting.
*If you don’t want nuts in your fudge, this is where you leave them out. If you want to make a pan of fudge without nuts, then first stir in the vanilla, then pour how much you want without nuts into a pan, and then add nuts to the remaining fudge. You’ll need to adjust the amount of nuts then. For example, if you’re making half of your fudge without nuts and half with, then only use 8 oz. of nuts.