The Stuff You’ll Need:
9-inch square pan.
3 Cups of Sugar
¾ Cups of Butter
1 Can (5 oz.) or 2/3 Cup of Evaporated Milk
16 oz. Semi-Sweet Chocolate (I’ve made this with peanut butter chips & peanuts, too.)
1 Jar (17 oz.) Marshmallow Crème (any brand)
1 Cup Chopped Walnuts (I’ve used almonds and sometimes put in dried chopped cherries)
1 Teaspoon Vanilla
What to do:
Bring Sugar, Butter, and Evaporated Milk to a full boil on MEDIUM heat, stirring constantly. Cook for 4 min or until candy thermometer reached 235degrees Fahrenheit, stirring constantly.
Stir in Chocolate and Marshmallow Crème, stir until melted. Add Nuts, Vanilla, mix well.
Pour into 9 inch pan, cool completely then cut into squares.
There are other recipes that don’t include the marshmallow crème. The directions have to be followed exactly or you it comes out watery or rock hard, etc. (I have so many juvenile jokes running through my head.) This recipe is so simple and never fails. You don’t have to use marshmallow crème; you can melt your own marshmallows. It’s super easy, like I make rice crispy treats in the microwave.
I mentioned a few variations, like what type of nuts, what type of chocolate chips and even dried fruit. You are really only limited by your imagination. You might be able to use fresh fruit in this, but I’ve never tried it. I’ve also seen this recipe done with 2 or 2 ½ cups of sugar. I don’t think the amount of sugar matters here as long as the temperature gets reached. However, I wouldn’t sway in the non-marshmallow crème recipe and do exactly what they say. Here’s that recipe. I think you’ve got the skills to manage it.
CLASSIC COCOA FUDGE
What You’ll Need:
You need the same equipment as above, plus foil and wooden spoon. I don’t know why the wooden spoon, maybe heat conductivity?
Ingredients (It’s almost the same as above):
3 Cups of Sugar
2/3 Cups of Cocoa
1/8 Tablespoon of Salt
1 ½ Cups of Milk
¼ Cup of Butter (or ½ Stick)
1 Teaspoon Vanilla Extract
1 Cup of Chopped Nuts (Or none)
What To Do:
Line pan with foil, butter the foil.
Mix Sugar, Cocoa, and Salt in sauce pan, stir in Milk. Cook over medium heat, stirring constantly, until mixture comes to a full rolling boil. Boil without stirring until mixture reached 234 degrees Fahrenheit.
Remove from heat. Add Butter and Vanilla, DO NOT STIR. Cool at room temperature to 110 degrees Fahrenheit. (If using nuts, add in here.) Beat with wooden spoon until fudge thickens and just begins to lose some of its gloss. Quickly spread in prepared pan, cool completely. Cut into squares.
I’ve tried this way once and it didn’t work out. There are tons more ways to make fudge and some are easier than this one, but none are as easy as the Quick Fudge. Our bio-grandmother used to make awesome fudge that had a coolness to it that was similar to the coolness of powdered sugar. I don’t know how she did it. I thought maybe it was the cocoa fudge recipe since she was old school and probably wouldn’t use marshmallows. However, I made the marshmallow crème fudge and people think we totally slaved away and are brilliant.