I love fudge. I absolutely love it. This recipe is straight off the back of the marshmallow fluff can. I’ve been making it for years. I do one small thing differently. In addition to the normal semi-sweet chocolate in the recipe, I add about 2 ounces of milk chocolate chips. Perfect chocolatey goodness. I am anti-nut in my baked goods, but if you like chunky nutty fudge, just add 1 cup of your favorite nut, chopped.
Now to share a few lessons learned through the years making fudge. Yes, I have done all these things. Baking sometimes requires trial and error. Learn from mine instead of doing any of these things yourself.
The Plastic Fudge Lesson:
Do not stir your fudge as it’s boiling with a rubber scraper/spatula. It might melt into the fudge, causing it to have chunks of plastic mixed into the chocolate. Not a good taste combo really. Use a wooden spoon.
The Non-Chocolate Fudge Lesson:
Do not measure your 12 ounces of chocolate chips in a liquid measuring cup. The 12 ounces is not by volume, it is by weight. And 12 ounces measured by volume is way less than 12 ounces in weight. Trust me.
The Fudge Soup Lesson:
“Boiling” does not mean one or two bubbles at the top. It means a full boil, that doesn’t stop when you stir it (with a wooden spoon…not a rubber spatula). Only start your 5 minute timer once it’s boiling hard. Otherwise, your fudge will be a chocolate soup.
The Burnt Bottom Lesson:
Medium heat means medium heat. Don’t get impatient and crank up the heat to get your fudge to boil. You will ruin your pan and your fudge at the same time.
LINE 9-inch square pan with foil, with ends of foil extending over sides of pan; set aside. Place sugar, butter and evaporated milk in large heavy saucepan. Bring to full rolling boil on medium heat, stirring constantly. Boil 5 min. or until candy thermometer reaches 234°F, stirring constantly to prevent scorching. Remove from heat.
ADD chocolate and marshmallow creme; stir until completely melted. Add vanilla; mix well.
POUR immediately into prepared pan; spread to form even layer in pan. Let stand at room temperature 4 hours or until completely cooled; cut into 1-inch squares. Store in tightly covered container at room temperature.