Best Rich Chocolate Fudge Recipe
My grandmother originally saw this recipe in a local newspaper, but the original source has been lost. It is the best fudge I have ever tasted, so I wanted to share the recipe for other fudge-lovers to enjoy for years to come!
- 1/2 cup margarine or butter
- 1 tall can evaporated milk, (12 oz can)
- 2 pounds granulated sugar
- 1/2 pound marshmallows, (32 jumbo)
- 2 ounces baking chocolate
- 12 ounces semi-sweet chocolate pieces, (chocolate chips)
- 13 ounces sweet milk chocolate, (I prefer Hershey's)
- 1 tablespoon vanilla
- OPTIONAL: 2 cups chopped nuts
Fudge Cooling in Glass Pans
Recipe and Tips
- Prepare lightly greased serving dishes to hold the finished fudge. I prefer glass/Pyrex, and a 13x9 rectangular combined with an 8x8 square (or equivalent) should do.
- Prepare the ingredients and separate the amounts, particularly the chocolate, as you will need to work fast adding them as you go.
- Combine margarine/butter, evaporated milk, and sugar in a large saucepan. I recommend using a stainless saucepan with a hefty wooden mixing spoon as you will need to do a lot of stirring, which will get more demanding toward the end.
- Stir over medium heat until sugar is dissolved.
- Bring to boil, cover, and boil for 5 minutes while keeping an eye on it.
- Turn off the heat. For this next part, you will need to work fast. The more the fudge cools, the harder it will be to stir!
- Add marshmallows and stir until dissolved.
- Add the three kinds of chocolate one at a time. Stir after each chocolate portion has been added until completely melted before adding the next. Try to work fast as the fudge will be getting harder to stir as it cools and thickens with the added chocolate.
- Add vanilla (and optional nuts) and mix together.
- Immediately pour into lightly greased serving dishes and smooth evenly.
- Allow to cool completely before cutting, then store finished product in the refrigerator if not consuming right away. If you remove the cut squares and stack in another container, place a piece of wax paper in between the stacks to keep everything from sticking together. Important: Cut the fudge into squares before refrigerating as it will become much harder to cut afterwards!
- Tip: This recipe makes a lot of fudge, but you can always store part of it in the freezer in containers or freezer Ziploc bags to save for a later time.
- Please rate and comment if you have enjoyed this recipe!