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Chocolate Fudge–and Other Variations

  • on February 14, 2010
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Ingrients & Directions


2 1/2 c Sugar
1/2 c Margarine or butter
2/3 c Evaporated milk
1 Jar (7 oz.) marshmallow
-creme
2 c Semi sweet chocolate chips
3/4 c Chopped walnuts
1 ts Vanilla

Line 9 inch square or 13×9 inch pan with foil so that foil extends over
sides of pan; butter foil. In large saucepan, combine sugar, margarine and
evaporated milk. Bring to a boil over medium heat, stirring constantly.
Boil 5 minutes, stirring constantly. Remove from heat. Add marshmallow
creme and chocolate chips; blend until smooth. Stir in walnuts and vanilla.
Pour into buttered, foil-lined pan. Cool to room temperature. Score fudge
into 36-48 squares. Refrigerate until firm.

Remove fudge from pan by lifting foil; remove foil from sides of fudge.
Using large knife, cut through scored lines. Store in refrigerator.

Makes about 3 pounds–36-48 squares.

VARIATIONS:

BUTTERSCOTCH FUDGE:

Prepare fudge as directed for chocolate fudge, substituting 1 12 oz package
butterscotch chips for chocolate chips and pecans for walnuts.

CONFETTI FUDGE:

Prepare fudge as directed above, substituting 2 cups candy-coated chocolate
pieces for walnuts. Stir 1 1/2 cups of the chocolate pieces into fudge with
vanilla. Pour into buttered, foil lined pan. Sprinkle remaining 1/2 cup
chocolate pieces over top; press lightly into warm fudge. Cool to room
temperature. Do not refrigerate before cutting. Store in refrigerator; let
stand at room temperature before serving.

TURTLE FUDGE:

Prepare fudge as directed above, substituting cashews for walnuts and
adding 24 quartered caramels with cashews and vanilla. Cool to room
temperature. Do not refrigerate before cutting. Store in refrigerator; let
stand at room temperatue before serving.


Yields
48 Servings

Article Categories:
Fudges

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