Rich, Creamy Fudge
Whether you’re making it for a holiday or just because it’s delicious, fudge is scrumptious and surprisingly simple treat.
- 1/2 cup butter
- 1 cup semisweet or dark chocolate chips
- 1 teaspoon vanilla extract
- 2 cups white sugar
- 5 ounces evaporated milk
- 10 large marshmallows
- 1 cup chopped walnuts or other addition
- Line an 8×8 pan with aluminum foil or butter it well.
- Place the butter, chocolate chips, and vanilla in a large mixing bowl and set aside.
- In a large saucepan over medium heat, combine sugar, milk, and marshmallows. Bring mixture to a boil, stirring frequently. Reduce heat to low and cook for 6 more minutes, stirring constantly. If you stop stirring, the mixture will solidify. After 6 minutes, remove from heat.
- Pour the marshmallow mixture over the contents of the mixing bowl. Beat the entire mixture well until it thickens and loses its gloss. Quickly fold in the nuts and pour the entire mixture into the prepared pan.
- Refrigerate several hours until firm. Serve cool or at room temperature.
- Fudge will last up to two weeks stored at room temperature in an airtight container. If you’d rather save some, wrap each piece of fudge with wax paper or plastic wrap, place in an airtight container, and store in the freezer. Your fudge should last for several months if frozen. When you’re ready to enjoy it, take a piece out and let it defrost for at least two hours. It’s ready to eat once all moisture has disappeared from the top of the fudge.
- Be careful about storing fudge in the refrigerator. Most fudge will last for several weeks in the refrigerator, longer than if stored at room temperature. However, it may dry out and lose of its color and texture. But it will taste just as good! Let refrigerated fudge come to room temperature before serving.