Ingredients with Measurements:
- 1 cup unsalted butter
- 4 cups granulated sugar
- 1 can (12 oz) evaporated milk
- 1 package (12 oz) semisweet chocolate chips
- 1 jar (7 oz) marshmallow creme
- 1 tsp vanilla extract
- 1 cup chopped walnuts (optional)
Special equipment needed:
- Candy thermometer
- 9x13 inch baking dish
- Parchment paper
Step-by-step instructions:
1. Line a 9x13 inch baking dish with parchment paper and set aside.
2. In a large saucepan, melt the butter over medium heat.
3. Add the sugar and evaporated milk, stirring constantly until the sugar is dissolved.
4. Bring the mixture to a boil, stirring occasionally.
5. Once boiling, insert a candy thermometer and continue cooking until the mixture reaches 234°F (soft ball stage).
6. Remove from heat and stir in the chocolate chips until melted and smooth.
7. Add the marshmallow creme and vanilla extract, stirring until well combined.
8. Fold in the chopped walnuts (optional).
9. Pour the mixture into the prepared baking dish and let cool to room temperature.
10. Once cooled, refrigerate for at least 2 hours or until firm.
11. Remove from the refrigerator and lift the fudge out of the baking dish using the parchment paper.
12. Cut into small cubes and serve.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
- Cooling time: 2 hours
Temperature:
- Soft ball stage: 234°F
Serving size:
- Makes approximately 36 small cubes
Nutritional information:
- Calories per serving: 200
- Fat: 10g
- Carbohydrates: 29g
- Protein: 2g
Substitutions for ingredients:
- Semisweet chocolate chips can be substituted with dark chocolate or milk chocolate chips.
- Chopped walnuts can be substituted with pecans or almonds.
Variations:
- Add 1/2 cup of peanut butter to the mixture for a chocolate peanut butter fudge.
- Replace the walnuts with shredded coconut for a chocolate coconut fudge.
Tips and tricks:
- Use a candy thermometer to ensure the fudge reaches the correct temperature.
- Stir the mixture constantly to prevent burning.
- Let the fudge cool to room temperature before refrigerating to prevent condensation.
Storage instructions:
- Store the fudge in an airtight container in the refrigerator for up to 2 weeks.
Reheating instructions:
- Serve the fudge chilled or at room temperature.
Presentation ideas:
- Serve the fudge on a platter with a dusting of cocoa powder.
- Place the fudge cubes in a decorative box for gift-giving.
Garnishes:
- Sprinkle chopped nuts or shredded coconut on top of the fudge cubes.
Pairings:
- Serve the fudge with a glass of milk or a cup of coffee.
Suggested side dishes:
- Serve the fudge as a dessert on its own.
Troubleshooting advice:
- If the fudge doesn't set properly, try refrigerating it for a longer period of time.
Food safety advice:
- Use a clean candy thermometer and saucepan to prevent contamination.
Food history:
- Fudge originated in the United States in the late 19th century.
Flavor profiles:
- Rich and chocolatey with a hint of vanilla.
Serving suggestions:
- Serve the fudge as a dessert or a sweet treat.
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