Perfect Chocolate Fudge Recipe

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Perfect Chocolate Fudge
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Ingredients
8
Count
Nutrition
747
Calories
Total time
30
Minutes
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Ingredients:

  • 20 oz. hershey's milk chocolate bars - i buy the big ones that are always on sale at christmas time, but any size will do, just make sure it adds up to 20 oz. if you like darker fudge, substitute some or all of the 20 oz. with the semi-sweet chocolate bars.
  • 1 cup butter ( not margarine!), softened to room temperature. also , a little extra for your pans.
  • 1-12 oz. package of semi-sweet chocolate chips. use a good brand , as in nestle's, hershey's, or ghiradelli. if you prefer lighter fudge, use milk chocolate chips.
  • 1 and 2/3 cups evaporated milk
  • 2 and 1/2 cups mini marshmallows
  • 2 tsp vanilla , use the real stuff
  • 1 lb of nuts, chopped

Directions:

  1. In your large stainless steel bowl, break up the milk chocolate candy bars and the butter into small pieces. Pour in chocolate chips and set aside.
  2. Grease your pans with butter. You'll need two 9x13 inch flat cake pans, but you can use smaller or larger pans depending on what you have available, and how thick you want your fudge to be. It's best to have a couple of extra smaller pans ready just in case.
  3. In a large saucepan or pot, combine sugar, evaporated milk and mini marshmallows. Bring to a boil over medium heat, stirring constantly. Tip: Don't scrape the sides of the pot when you are stirring, it tends to make candy taste grainy.
  4. Cook and stir at a light but steady boil for 7 minutes. You might see some brownish bits floating around as its cooking. This is normal. Remove from heat, pour over butter and chocolate in your bowl.
  5. With a wooden spoon, stir until melted and well blended. Continue to stir until candy loses some of it's shine. (The shine should go from a shiny, high gloss to a matte gloss). Stir in vanilla and nuts, if desired.* Pour into buttered pans. Cool completely before cutting into pieces. Use a knife dipped in hot water for cutting.
  6. Note: If you don't want nuts in your fudge, this is where you leave them out. If you want to make a pan of fudge without nuts, then first stir in the vanilla, then pour how much you want without nuts into a pan, and then add nuts to the remaining fudge. You'll need to adjust the amount of nuts then. For example, if you're making half of your fudge without nuts and half with, then only use 8 oz. of nuts.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 746.83 Kcal (3127 kJ)
Calories from fat 416.63 Kcal
% Daily Value*
Total Fat 46.29g 71%
Cholesterol 44.75mg 15%
Sodium 19.44mg 1%
Potassium 275.22mg 6%
Total Carbs 84.34g 28%
Sugars 77.1g 308%
Dietary Fiber 2.59g 10%
Protein 6.95g 14%
Vitamin C 0.7mg 1%
Vitamin A 0.2mg 6%
Iron 2.7mg 15%
Calcium 48.1mg 5%
Amount Per 100 g
Calories 482.75 Kcal (2021 kJ)
Calories from fat 269.31 Kcal
% Daily Value*
Total Fat 29.92g 71%
Cholesterol 28.93mg 15%
Sodium 12.57mg 1%
Potassium 177.9mg 6%
Total Carbs 54.52g 28%
Sugars 49.84g 308%
Dietary Fiber 1.67g 10%
Protein 4.49g 14%
Vitamin C 0.4mg 1%
Vitamin A 0.1mg 6%
Iron 1.8mg 15%
Calcium 31.1mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 18.3
    Points
  • 21
    PointsPlus

Good Points

  • saturated fat free,
  • very low sodium

Bad Points

  • High in Sugar

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