STREAMING NOW: Taste in Translation

Creamy Chocolate Fudge

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“I clipped this recipe from a December 1983 issue of The Charlotte (NC) Observer, which was running a contest to see who made the best fudge. This recipe won in the "Plain Chocolate Fudge" category (no additives such as nuts). I made this for presents at the holidays and now my grown kids are making it for gifts themselves. I buy disposable aluminum pans approx 5x8-inch so I can just wrap them up and give them as gifts. This recipe makes three pans-full.... or two 8x8-inch pans of fudge.”
READY IN:
30mins
YIELD:
128 1 in squares
UNITS:
US

Ingredients Nutrition

  • 4 cups sugar
  • 1 cup whole milk
  • 1 teaspoon vanilla
  • 1 cup butter (no margarine)
  • 25 large marshmallows, cut in quarters
  • 2 ounces unsweetened chocolate squares, cut up
  • 12 ounces semi-sweet chocolate chips
  • 11 12 ounces milk chocolate chips

Directions

  1. Butter two 8x8-inch or three 5x8-inch pans.
  2. In a large heavy pot (I use a dutch oven size pot), mix together sugar, milk, vanilla, and butter; stir to mix.
  3. Bring to a boil, stirring constantly.
  4. Then let boil for 2 minutes, not stirring.
  5. NOTE: You need to move quickly during the next couple of steps so have the marshmallows and chocolate squares cut up and cut open the bags of chocolate chips.
  6. Turn off heat but leave pot on the burner.
  7. Add marshmallows, quickly stirring until melted.
  8. Add each chocolate separately in the order listed in the recipe, quickly stirring until melted.
  9. Pour into prepared pans.
  10. Let cool.
  11. Fudge tastes better each day --- if it lasts!

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: