I swore I would never give out this recipe. I have made a hundred pounds of this fudge and either sold it or given it as gifts. I have been asked for the recipe but have carefully guarded it because it has been such a good product to sell. But not this year. I am no longer selling it and do not have time to make it for all of my friends, so this recipe is my Christmas gift to all of my friends who have previously begged me for it.
It is as easy as pie. Actually I think it is easier than pie. You can modify the chips according to your taste preference….if you want more milk chocolate, use less of the dark, and so forth and so on.
To get the creamiest consistency for the fudge, you will want to use a wooden spoon and vigorously beat for about a minute before pouring into the pan. Don’t be afraid. Whip it. And whip it good.
3 cups sugar
3/4 cup salted butter
2/3 cup evaporated milk
1 cup Ghiradellis semi-sweet chocolate chips
1/2 cup Ghiradellis 60% dark chocolate chips
1/2 cup Ghiradellis milk chocolate chips
1 7-oz jar marshmallow creme
1 cup chopped nuts (walnuts, pecans or almonds) opt
1 tsp vanilla extract
Take one of the butter cubes and coat the entire sides of your pan before you ever start. If you skip this part you will run the risk of your fudge sugaring and we can’t have that happen, can we?
Combine the sugar, butter and milk in heavy saucepan; bring to full rolling boil, stirring constantly. Continue boiling five minutes over medium heat, stirring. Remove from heat, stir in chocolate till melted. Add marshmallow creme, nuts & vanilla and beat till blended. Pour into greased 13 x 9-inch baking pan or a square pan if you’d like thicker squares. Let cool and cut into 1-inch squares.
Happy holidays to you and yours!
Big green hugs,