Chocolate Fudge

24

Chocolate Fudge

INGREDIENTS:

  • 3 cups granulated sugar
  • 3/4 cup unsalted butter
  • 2/3 cup evaporated milk
  • 1 lb semi-sweet chocolate, chips or block chocolate chopped up
  • 7 oz. jar marshmallow cream
  • 1 tsp. vanilla extract
  • 1 cup chopped walnuts

Directions:

1 Prepare everything in advance and have ready to go – chopped chocolate, chopped nuts, best to have marshmallow cream already out of the jar and in a bowl that you can easily scrape out with a rubber spatula. Line a 13″x9″x2″ baking pan with foil, butter the inside (alternatively, line the pan with waxed paper).

2 In a 3-quart, thick-bottomed saucepan, bring sugar, butter, and milk to a rolling boil on medium heat, stirring constantly once the mixture begins to bubble. Once the mixture reaches a boil, set your timer to 4 minutes. You will want to remove the mixture from the heat once it reaches 234°F on a candy thermometer (234°F at sea-level, adjust for altitude) which should take about 4 minutes. If you don’t have a candy thermometer, just go with the four minutes.

3 Remove from heat. Quickly stir in chocolate and marshmallow cream. Once those have melted and are well mixed, stir in the vanilla and then the walnuts.

4 Pour into prepared pan.

5 Cool to room temperature before slicing (about 4 hours). You may want to chill in the refrigerator to get it more firm.

source :  simplyrecipes

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