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:

Quickview
702k Calories
3g Protein
31g Total Fat
106g Carbs
1% Health Score
Limit These
Calories
702k
35%

Fat
31g
48%

  Saturated Fat
18g
117%

Carbohydrates
106g
36%

  Sugar
95g
106%

Cholesterol
47mg
16%

Sodium
27mg
1%

Caffeine
32mg
11%

Get Enough Of These
Protein
3g
7%

Manganese
0.51mg
25%

Copper
0.48mg
24%

Magnesium
70mg
18%

Iron
2mg
14%

Phosphorus
134mg
13%

Fiber
3g
12%

Vitamin A
529IU
11%

Potassium
268mg
8%

Zinc
1mg
8%

Calcium
69mg
7%

Selenium
4µg
6%

Vitamin B2
0.09mg
5%

Vitamin E
0.69mg
5%

Vitamin K
4µg
4%

Vitamin B5
0.23mg
2%

Vitamin B12
0.13µg
2%

Vitamin D
0.3µg
2%

Vitamin B3
0.36mg
2%

Vitamin B1
0.02mg
1%

Vitamin B6
0.02mg
1%

covered percent of daily need
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