Chocolate Fudge.... Priceless
Chocolate fudge is a huge hit no matter what time of year you serve it as long as it is made right and is smooth and creamy. This is a variation of a famour version of fudge using a very popular candy bar. One of my good friends never eats anything I take to work and he asked for extra batches of this to take to his wife. I knew I had a winner then!
Chocolate Fudge... Priceless
Butter flavored cooking spray
¼ cup Butter
2 ¼ cups Sugar
¾ cup plus 2 T. Evaporated Milk
½ t. Salt
1 cup Marshmallow Crème
8 oz. Dark Chocolate Chips
3 Chocolate Bars w/ almonds, chopped (I use Hershey’s)
1 cup Semi-sweet Chocolate Chips
2 cup Almonds, chopped and toasted
1 ½ t. Vanilla extract
Line a 13x9x2 inch pan with foil and spray with butter flavored cooking spray, set aside.
In a heavy saucepan, combine the sugar, milk, salt, and remaining butter. Cook and stir over medium heat until sugar is dissolved. Bring to a rapid boil, stirring constantly for 5 minutes. Remove from the heat.
Stir in the marshmallow crème, both chips, and candy bars until chocolate is melted and mixture is blended. Fold in almonds and vanilla.
Immediately spread into prepared pan. Cool. Using foil, lift fudge out of pan. Discard foil; cut fudge into squares. Store in a cool dry place.
I would not make this fudge except on beautiful days. For those inexperienced with making fudge, if there is high humidity the fudge will not set up and will remain runny. I do refrigerate this to speed up the cooling process but only for a limited amount of time so that the chocolates don’t separate from the butters.
Chocolate Fudge... Priceless
Butter flavored cooking spray
¼ cup Butter
2 ¼ cups Sugar
¾ cup plus 2 T. Evaporated Milk
½ t. Salt
1 cup Marshmallow Crème
8 oz. Dark Chocolate Chips
3 Chocolate Bars w/ almonds, chopped (I use Hershey’s)
1 cup Semi-sweet Chocolate Chips
2 cup Almonds, chopped and toasted
1 ½ t. Vanilla extract
Line a 13x9x2 inch pan with foil and spray with butter flavored cooking spray, set aside.
In a heavy saucepan, combine the sugar, milk, salt, and remaining butter. Cook and stir over medium heat until sugar is dissolved. Bring to a rapid boil, stirring constantly for 5 minutes. Remove from the heat.
Stir in the marshmallow crème, both chips, and candy bars until chocolate is melted and mixture is blended. Fold in almonds and vanilla.
Immediately spread into prepared pan. Cool. Using foil, lift fudge out of pan. Discard foil; cut fudge into squares. Store in a cool dry place.
I would not make this fudge except on beautiful days. For those inexperienced with making fudge, if there is high humidity the fudge will not set up and will remain runny. I do refrigerate this to speed up the cooling process but only for a limited amount of time so that the chocolates don’t separate from the butters.
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