Fabulous Chocolate Fudge – Finally a fudge I love! I had never been a fan of fudge. I’d sampled lots of different fudges from specialty shops over the years and always thought it looked so much better than it tasted. And most of the homemade fudges I grew up with seemed to be rather gritty. I’ve been making that microwave recipe for years with sweetened condensed milk and everyone likes it well enough, but not me. So I scoured the net looking at pictures of fudge and reading the ingredients in countless recipes.
While combing through my recipe box for an old Cream Cheese Pumpkin Roll recipe I’d been making for years, I found one of my cards with a Kraft Fantasy Fudge recipe taped to it. It looked like it had been cut out of a magazine. I’m sure I was intimidated by the instructions as they called for a candy thermometer and boiling to 234ºF. Many times in my teen years I had tried to make glass candy and burned it every time. I’d stir and stir until my arm was about to fall off while waiting for the red line to finally reach soft crack, hard crack, or whatever it was. But I’m an old lady now so it was high time I got over my fear and gave the fudge recipe a try.
Fabulous Chocolate Fudge is excellent for gift-giving!
The results were astounding! It was a lot easier than I thought it would be and the taste is exactly what I had hoped for. I made two significant changes to the Kraft recipe. My guys agree, this fudge is the best we’ve ever had. 😊
I always make 2 batches – one with walnuts and one without. Use a heavy pot for this if you have one.
Fabulous Chocolate Fudge
- 3 cups sugar
- 3/4 cup (1-1/2 sticks) butter
- 2/3 cup evaporated milk
- 8 oz. Baker’s Secret Semi-Sweet Chocolate Chunks
- 4 oz. Baker’s Secret Unsweetened Chocolate Chunks (not in original recipe)
- 1 jar (7 oz.) marshmallow creme
- 1-1/2 tsp. almond extract (or vanilla)
- 1 cup chopped walnuts (optional)
Line a 9×13 pan with foil and lightly spray with oil. If you’d like thicker pieces of fudge, use a 9×9 pan. Have all the ingredients measured, chopped, opened and ready to go.
Put butter, sugar, and evaporated milk in a 3 qt. or larger heavy pot affixed with a candy thermometer, making sure the bottom of it doesn’t touch the bottom of the pot. If you don’t have one, continue reading the directions.
Bring the mixture to a crazy boil over medium-high heat, stirring constantly. Once it’s at a full boil, keep it going for 4 minutes OR until the candy thermometer reaches 234°F. Don’t ever stop stirring until you take the pot off the heat.
Remove from heat and add the chocolate. Stir until completely melted. Add the marshmallow fluff, almond extract, and optional walnuts. Mix well.
Pour into the foil-lined pan and spread evenly. Let cool for 2 or more hours then cut into 1″ squares.
Happy eating! 😊