Chocolate Fudge - Stove Top
Each year, we would make dozens of batches of this incredibly easy, microwave fudge recipe. An all time holiday favorite, we would spend days making hundreds of pieces of a variety of fudge each year for our clients, wrapping them up carefully in cute little gift bags. They would start hounding Dave around Thanksgiving each year, raving about the different things we brought. This is an all time favorite recipe, which we originally got off the back of a Jet Puffed Marshmallow jar, named Fantasy Fudge. This easy Chocolate Fudge recipe is so flexible, that each year, we experimented with different ingredients creating many different types of fudge.
Ingredients
- 3 cups sugar
- 3/4 cup (1-1/2 sticks) butter or margarine
- 1 small can (5 oz.) evaporated milk (about 2/3 cup)
- 1-1/2 cups chocolate chips
- 1 jar (7 oz.) JET-PUFFED Marshmallow Creme
- 1 cup chopped PLANTERS Walnuts
- 1-2 tsp. vanilla
PREPARATION:
PLACE sugar, butter and evaporated milk in 3-quart heavy saucepan.
Meanwhile, spoon entire jar of marshmallow creme into a large bowl and dump the chocolate chips over it. You will pour your boiling fudge mix into this bowl, so make sure that the bowl is large enough to thoroughly beat the hot fudge, without spilling out. It is too good to waste, and it will burn you!
Bring to full rolling boil on medium heat, stirring constantly. Scrape the sides down often, constantly mixing fudge (or it can get grainy)
Boil about 4 minutes or until candy thermometer reaches 234°F, stirring constantly to prevent scorching. Remove from heat.
Pour boiling sugar mixture over chocolate chip and marshmallow creme mixture. Add vanilla and begin to stir to incorporate. The hot sugar mixture will melt the chocolate chip mix, and it will become a huge mass of delicious chocolate fudge as you stir.
Add chocolate chips and marshmallow crème and stir until creamy. Add vanilla, stir. Pour into prepared (spray with Pam) trays and let cool.
POUR immediately into foil-lined 9-inch square pan; spread to evenly cover bottom of pan. Cool at room temperature at least 4 hours; cut into 81 (1-inch) squares. Store in airtight container at room temperature.
Variations:
Peanut Butter - substitute about 1 ½ cups of peanut butter (I just plop it in there) for the chocolate chips. Can use chunky or smooth.*** Client favorite!***
Almond – use almond extract along with the vanilla, can use slivered almonds
Walnut – add walnuts to fudge
Chocolate Walnut Maple – add walnuts and maple extract (not syrup!)
The variations are ENDLESS and very fun to come up with something new each time. If you blow it, rename a fudge with some exotic name “Mocha praline dusted with confectioners sugar” or something similar and they LOVE it! Or at least they claim to love it!
For more delicious Prudent Wife Fudge Recipes:
Peanut Butter Fudge (Microwave)
Peanut Butter Fudge (Stove Top)
So many great fudge recipes, you might want to try them all!! Let us know your favorites!