No-Fail Chocolate Fudge
No-Fail Chocolate Fudge is a dessert that serves 9. For $1.36 per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free recipe has 703 calories, 4g of protein, and 31g of fat per serving. 308 people were impressed by this recipe. Head to the store and pick up semisweet chocolate, granulated sugar, vanillan extract, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes. It is brought to you by Merry Gourmet. Taking all factors into account, this recipe earns a spoonacular score of 22%, which is rather bad. Similar recipes include My Never-Ever-Fail Chocolate Fudge, No-Fail Fudge, and No Fail Orange Creamsicle Fudge.
Servings: 9
Ingredients:
5 ounces evaporated milk
3 cups granulated sugar
1 pinch kosher salt
7 ounces marshmallow creme
12 ounces semisweet chocolate, either chips or chopped
3/4 cup (1 1/2 sticks) unsalted butter
1 teaspoon good vanilla extract
Equipment:
candy thermometer
aluminum foil
sauce pan
cutting board
frying pan
Cooking instruction summary:
Line a 9-inch square baking pain with non-stick aluminum foil (or use regular foil and lightly grease it).In a heavy saucepan, stir together butter, sugar, pinch of salt, and evaporated milk. Bring to a full rolling boil on medium heat, stirring constantly. Continue cooking until the mixture registers 234°F on a candy thermometer, approximately 5 minutes. Remove from heat. Stir in chocolate, marshmallow creme, and vanilla. Mix until smooth, chocolate is melted, and all ingredients are incorporated fully.Pour into prepared pan and cool at room temperature. Once fudge is firm, lift foil from pan, set on cutting board, and cut fudge into squares. Store in tightly covered container at room temperature for up to one week.
Step by step:
1. Line a 9-inch square baking pain with non-stick aluminum foil (or use regular foil and lightly grease it).In a heavy saucepan, stir together butter, sugar, pinch of salt, and evaporated milk. Bring to a full rolling boil on medium heat, stirring constantly. Continue cooking until the mixture registers 234°F on a candy thermometer, approximately 5 minutes.
2. Remove from heat. Stir in chocolate, marshmallow creme, and vanilla.
3. Mix until smooth, chocolate is melted, and all ingredients are incorporated fully.
4. Pour into prepared pan and cool at room temperature. Once fudge is firm, lift foil from pan, set on cutting board, and cut fudge into squares. Store in tightly covered container at room temperature for up to one week.
Nutrition Information:
covered percent of daily need
