My Never-Ever-Fail Chocolate Fudge |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Utensils needed: Heatproof bowl; heavy-bottomed saucepan; baking sheet or platter, lightly buttered; wooden spoon. Boiling time: 6 minutes.Storage: Keep individually wrapped candies in an airtight container at room temperature up to 1 week; refrigerated, up to 3 weeks. Ingredients:
12 oz bittersweet or semisweet chocolate, finely chopped |
2 cups toasted walnut, pecan, macadamia, or other nuts, chopped, optional |
10 tbsps unsalted butter, at room temperature |
1 tbsp pure vanilla extract |
20 large marshmallows |
4 cups sugar |
2 5-oz cans evaporated milk |
Directions:
1. Combine the chocolate pieces, nuts (if using), butter, and vanilla in a large heatproof bowl. Set aside.
2. Place the marshmallows, sugar, and evaporated milk in a heavy-bottomed saucepan over medium heat. Stirring constantly, bring to a boil. Continuing to stir, boil for exactly 6 minutes.
3. Remove from the heat and immediately pour the marshmallow mixture into the chocolate mixture; beat constantly until creamy. Quickly pour into the prepared pan or platter, pushing slightly with the back of a wooden spoon to spread the fudge evenly.
4. Cool for at least 1 hour before cutting into pieces. Serve at room temperature.
5. Homemade Clarkson Potter
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