This fudge is wonderful and never grainy. The ingredients are the same as the recipe on the back of the marshmellow cream jar, except this has more chocolate and u don’t boil the butter. The method and cooking time is different and I think thats what makes it so creamy. Makes alot..about 5 lbs of fudge so there is plenty for pouring it into holiday tins and giving as gifts.
I have been looking for years for the perfect fudge. I made your recipe yesterday and I was a little scared because it hadn’t set up. I put it in the frig overnight and got it out this morning and it was perfect!! This fudge, I do believe, is the best I’ve ever tasted!! Thank you so much for sharing!
Prep time: 15 Min | Serves: about 5 lbs of fudge
INGREDIENTS
18 oz semi sweet chocolate chips( 1 1/2 – 12 oz bags)
1 c butter, softened
1 jar(s) marshmallow cream (5 – 7oz)
1 Tbsp vanilla extract
4 1/2 c granulated sugar
1 can(s) evaporated milk (13 oz)
2 c pecans or nut of ur choice. chopped
INSTRUCTIONS
1. In a large heatproof bowl put chocolate chips, butter, marshmallow cream & vanilla. Set aside. Lightly butter a 9″x13″ pan or holiday tins
2. In a 4 quart pot, stir together sugar and evaporated milk. Over medium heat, bring to a rolling boil, carefully tip pan to melt sugar crystals on the side of the pan, scraping sides with a silicone spatula. The unmelted sugar crystals are what cause the fudge to turn grainy so be sure to get them all melted. When mixture starts to boil set times for exactly 8 minutes. Stir constantly while mixture cooks to prevent burning. Pour over the chocolate mixture in the bowl. Stir to incorporate and beat till smooth. Fold in nuts(if desired). Pour into pans or holiday tins for gift giving. Enjoy!
