Chocolate fudge is one of my favorite things. (So is peanutbutter fudge, which I’m sure I’ll be making eventually.) It’s simple enough to make, you just have to be careful and watch the candy thermometer closely. Usually it stops and then sky rockets. Patience is key. You can also use a bag of semi-sweet chocolate chips instead of bakers chocolate. But I will tell you now- the baker’s chocolate gives the fudge a better taste and a better texture. I made that mistake before. And remember- semi-sweet, that’s kind of important.
3 cups sugar
1 1/2 sticks of butter or margarine
1 5oz can of evaporated milk
1 7oz jar of marshmallow fluff
12 squares of semi-sweet bakers chocolate chopped
1. Add sugar, butter and evaporated milk to pot on medium heat. Bring to a boil. Make sure that you bring it to a boil SLOWLY. If your heat is too high, then your sugar won’t melt and your final product will be very grainy.
2. After mixture is at a rolling boil, continue to boil for four minutes (or until candy thermometer reads 235 degrees).
3. Remove from heat, add marshmallow fluff and chocolate. Stir until completely combined.
4. Pour into greased (or buttered) pan. Let it cool so that it can set.
4. Cut and serve!
Boiling the sugar/water/butter
Stirring in the marshmallow fluff and the chocolate.