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Chocolate Fudge Recipe

Guest Author - Sandy Moyer

Chocolate Fudge

Make rich and creamy homemade chocolate fudge. Add nuts for chocolate nut fudge or peanut butter for chocolate-peanut butter fudge.

  • 3/4 cup butter
  • 3 cups sugar
  • 2/3 cup evaporated milk
  • 12 oz. semi-sweet chocolate chips
  • 1 - 7oz. jar marshmallow
  • 1 cup chopped pecans or walnuts
  • 1 tsp. vanilla

Preparation -
Mix the butter, sugar, & evaporated milk together in a heavy saucepan. Bring to a full boil over medium heat, stirring constantly. Continue boiling, stirring constantly, for about 5 minutes or until a candy thermometer reaches 235º. Remove from heat. Add the chocolate chips and stir until melted. Add the marshmallow, nuts & vanilla & mix well. Pour into a greased 9" x 13" pan. Cool at room temperature for 2 to 3 hours, then cut into squares. Store in and airtight containter.

  • For chocolate peanut butter fudge - Omit the nuts & vanilla. After adding the marshmallow and mixing well, add 3/4 cup creamy or chunky peanut butter and swirl through the fudge mixture with a knife or spatula.


    Recommended ...

    Taylor Candy, Canning and Deep Fry Thermometer
    Taylor Candy, Canning and Deep Fry Thermometer

    This thermometer features clear markings that measure from 100ºF to 400ºF. Its 12-1/2" long, stainless-steel frame is sturdy and features a metal clip that will hold the thermometer safely to the side of your pan up to one inch thick. It works well for candymaking... featuring markings for thread, soft ball, hard ball, soft crack and hard crack stages.



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    Content copyright © 2014 by Sandy Moyer. All rights reserved.
    This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth DŽAngelo for details.

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