One of the favorite treats at Christmastime at GoodGrandma℠ is homemade chocolate fudge. It’s an easy recipe and a delicious fudge. For years, I have made fudge using the Kraft Fantasy Fudge recipe. It’s not difficult to make, but I do have a few suggestions and tips.
First, the recipe calls for Baker’s Semi-Sweet Chocolate. I simply use a bag of semi-sweet chocolate chips, Toll-House or a generic brand. Another suggestion, before bringing the sugar, butter, and evaporated milk to a boil, open the Jett-Puffed Marshmallow Creme and remove the paper cover, cut one side of the chocolate chip bag open to easily pour when needed, and have the vanilla and nuts, if desired, ready to add to the mixture when called for. Also, when bringing the first three ingredients to a boil, it’s important to constantly stir and pay close attention to the candy thermometer. I have made this fudge with and without the thermometer, and I highly recommend having a candy thermometer. As you approach the desired heat of 234°F, continue to stir and do not let it over cook or go beyond the recommended temperature.
I hope you’ll give this recipe a try, and perhaps, share a piece or two with your grandkids.
- 1-1/2 cups sugar
- 1/2 cup butter or margarine
- 2/3 cup evaporated milk
- 1 jar (198 g) Jet-Puffed Marshmallow Creme
- 1 pkg. (225 g) Baker’s Semi-Sweet Chocolate, chopped
- 2 cups coarsely chopped walnuts (optional)
- Line 9-inch square pan with Reynolds Wrap® Aluminum Foil, with ends of foil extending over sides. Bring sugar, butter and evaporated milk to full rolling boil in 3-qt. saucepan on medium heat, stirring constantly. Cook 4 min. or until candy thermometer reaches 234°F, stirring constantly. Remove from heat.
- Add chocolate to marshmallow mixture; stir until melted. Add walnuts.
- Pour into prepared pan; spread to cover bottom of pan. Cool completely. Use foil handles to lift fudge from pan before cutting into 1-inch squares.