Good & Rich Chocolate Fudge
A rich and creamy, great-tasting chocolate marshmallow fudge that uses two types of chocolate—sweet and semisweet.
4 cups granulated sugar
1/2 cup butter
1 (12-ounce) can evaporated milk
1 (12-ounce) package semisweet chocolate chips
3 (4-ounce) bars sweet baking chocolate, broken
1 (7-ounce) jar marshmallow creme
1 tablespoon vanilla extract
1 cup chopped walnuts, toasted (optional)
- Line a 13x9x2-inch baking pan with lightly buttered waxed paper or aluminum foil. Set aside.
- In large saucepan combine sugar, butter and evaporated milk. Cook over medium-high heat, stirring constantly, until mixture comes to a full boil. Reduce heat to medium and cook for 7 or 8 minutes or until candy thermometer reaches 236°F / 110°C, (a small amount dropped in cold water forms a soft ball that flattens when removed from water), stirring occasionally. Remove from heat.
- Stir in chocolate chips and sweet chocolate until melted. Add the marshmallow creme, vanilla and walnuts and mix well.
- Spread in prepared pan. Cool completely at room temperature. Invert pan, peel off paper and cut into 1-inch squares. Store covered, in cool place.
Makes 117 (1-inch) squares.