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I never should have done this. I have a major weakness for fudge because it consists of two of my favorite things, chocolate and sugar. So here I sit eating fudge for breakfast at 7:30 in the morning. Where’s my self control people? I’ll admit I don’t have much when it comes to this stuff, which is why I usually only make it around the holidays. I love that my two year old keeps calling it “pudge.” I keep correcting her but it’s a nice reminder that I shouldn’t eat the whole batch :).
Whenever I think of fudge, I think of not only how much I love it, but of course of the movie Grinch when all of the Who’s are stuffing the Grinch’s face with fudge (“is that all you’ve got? Is that all you’ve got!?”). How I wish that were me sampling every variety of fudge. I would also love to have one of those hideous light up Christmas sweaters to wear while I’m enjoying my fudge :).
This year I made a classic fudge recipe but I used bittersweet chocolate chips instead of the traditional semi-sweet. You can use whichever you prefer, but with that amount of sugar I thought it would be nice to use a darker chocolate. You can also use any other type of nut you’d like, I think next time I might try salted pistachios.
Try this recipe and you’ll be dreaming about this stuff for life! If you haven’t decided what gift to give to friends, I’m thinking anyone would gladly, and most gratefully accept some melt-in-your-mouth, creamy and deliciously chocolaty fudge. Enjoy!
Follow Cooking Classy
- 1 1/2 cups granulated sugar
- 2/3 cup evaporated milk (not fat-free)
- 2 Tbsp butter
- 1/4 tsp (heaping) salt
- 1 tsp vanilla extract
- 1 1/2 cups bittersweet chocolate chips (or semi-sweet)
- 2 cups mini marshmallows
- 1/2 cup chopped pecans (optional)
- Line an 8 by 8-inch baking dish with aluminum foil (no buttering necessary) leaving a 2-inch overhang of foil on two sides, set aside.
- In a heavy bottomed medium saucepan, combine sugar, evaporated milk, butter and salt.
- Bring mixture to a rolling boil over medium heat, stirring constantly. Allow to boil 4 minutes, stirring constantly.
- Remove from heat, stir in vanilla, then add chocolate chips and mini marshmallows and stir until well blended. Stir in pecans.
- Pour mixture into prepared baking dish and spread into an even layer. Transfer to refrigerator and chill 2 hours. Lift fudge out using foil overhang.
- Peel fudge from foil and cut into squares. Store in an airtight container.
- Nutrition estimate does not include chopped pecans as they are optional, if adding it will add about 17 calories to each serving.
- Recipe adapted from Nestle