I have this personality quirk (I call it a quirk ~ it’s probably a defect) where I become obsessed with certain foods or recipes. I can’t quit thinking about, or experimenting with them until I get it just right. So during the Christmas holiday, when I was drowning in sweets, I became fixated on fudge. I kept thinking of ways to intensify the chocolate flavor, while reducing the sweetness, all without sacrificing the smooth texture. So, in the middle of the night, this is what I “invented.”
I didn’t fully achieve my flavor goals, but I did stumble on a fabulous texture. Don’t get me wrong, the flavor is still great. It just isn’t significantly different from every other fudge, but the texture is wonderful. Did I mention that the texture is amazing?
I’m going to keep experimenting until I hit the ball out of the park with an intense chocolate flavor, but in the mean time, this version is a winner.
Now, I need to find someone else to eat all this fudge.
- ½ cup butter
- 4 cups sugar
- 12 ounce can evaporated milk
- 14 ounce can sweetened condensed milk
- ½ teaspoon salt
- ¼ cup corn syrup
- 5 cups chocolate chips (semi-sweet, or a mixture of semi-sweet and milk chocolate)
- 2 cups marshmallows
- 1 cup chopped nuts (optional)
- 2 teaspoons vanilla
- Line a 13 x 9 inch pan with foil.
- Melt the butter in a 6 quart pot.
- Add the sugar, evaporated and sweetened condensed milks, salt, and corn syrup.
- Stirring constantly, bring to a boil, and cook for 5 minutes.
- Remove from heat, and stir in chocolate, marshmallows, nuts, and vanilla.
- Spread in pan, sprinkle with more nuts, if desired, and refrigerate for 2 hours.
- Cut and store in airtight container.
- This yields 6 pounds. I like my fudge to literally be a cube when I cut it, but if you want yours a little more flat, put it in a larger pan.