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.
Creamy Smooth Fudge
Line a 13 x 9 inch pan with foil. I also add a sheet of parchment to the bottom, but that’s probably redundant.
Melt the butter in a 6 quart pot, then add the sugar, evaporated milk, sweetened condensed milk, corn syrup, and salt.
Over medium-high heat, bring to a boil, stirring constantly.
Boil for 5 minutes.
Stir in chocolate chips, marshmallows, nuts, and vanilla, and combine completely.
Immediately pour into prepared pan, …
… spread evenly, …
… and top with nuts (if desired). Refrigerate for 2 hours or until cool and set up.
Cut into squares, and store in an airtight container. It’s fine either in or out of the fridge, but it will last longer in the fridge (up to a month).
- 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.
Creamy Smooth Fudge