The Best Fudge Ever Deliciouse

Here it is. Finally, the fudge I've been talking about since December. The recipe I've been tweaking and perfecting all winter. I wanted a fudge that was creamy and soft, but still stayed in nice solid squares. Now I bring it to you in all it's creamy, rich, chocolatey glory.

So if you see a family of nine rolling down the street like giant blueberries in a chocolate factory, you'll have to excuse us. The amount of fudge I have fed my family in the past months is slightly ridiculous, but it was definitely worth it.

Now I never have to think about the intricate science of fudge making again. All I have to do is mindlessly follow this recipe and I easily have perfect fudge every time.

Ingredients:

• 1 stick of salted butter (1/2 cup)
• 5 oz. can of evaporated milk (or 10 tablespoons if you only have a big can)
• 1/4 cup corn syrup
• 2 1/2 cups granulated sugar
• 7 oz. jar of marshmallow creme or 2 cups mini marshmallows
• 1 1/2 cups chocolate chips (I use semi-sweet)
• 1 tablespoon vanilla
• 1 cup nuts (optional)

Instructions:

1. Line an 8x8 inch square pan with parchment paper and grease it lightly. 
2. Place the chocolate chips and vanilla in a large bowl. Set aside. 
3. Combine the butter, milk, syrup, and sugar in a medium pot (it should come about half way up the sides of the pan). Cook on medium heat. 
4. Bring the mixture to a boil, stirring constantly until it reaches 234ºF  (known as "the soft ball stage") on a candy thermometer
5.  (or you can test if it's done by putting a spoonful of the boiling mixture into a cup of ice water. If you form it into a soft ball, it's ready). 
6. .................................

for full recipes please see : www.yammiesnoshery.com

Share this post