Fudge Recipes

(Maple Variation below) This is a medium chocolate fudge with creamy texture. It serves as the backbone to dozens of other fudges. Experiment yourself.

1/2 cup Butter
2 1/2 cup Sugar (extra-fine granuled preferred)
5 oz. Evaporated Milk (one small can)
12 oz. Semi-Sweet Chocolate Chips (Hershey’s™ or Nestle™)
6-7 oz. Marshmallow Creme/Fluff (1 Jar) – (may subsitute 2 cups mini-marshmallows)
1 cup Walnuts (chopped) -or- 4 oz. bag [optional item]
1 tsp Vanilla Extract

Line a 9″ x 9″ pan with aluminum foil and set aside. Place chocolate chips, vanilla, and marshmallow cream into a 3-quart saucepan (or Pyrex bowl) and set aside. Chop walnuts and set aside (optional). Heat milk at Medium setting until warm then add sugar. Bring to a rolling boil (Medium-High), stirring constantly with a wooden spoon. Continue to boil for [8] full minutes -or- if using a candy thermometer continue boiling until the boiling temperature reaches 235°F but do not exceed 9 minutes rolling boiling total. Remove from heat and add butter. Stir until dissolved (but no more than 30 seconds). Pour hot mixture over chocolates, vanilla, and marshmallow cream without scraping the sides of the hot saucepan. Mix until the chocolates are melted. Add walnuts if desired. Mix thoroughly and cast into prepared pan. Cool at room temperature. Chill in refrigerator prior to cutting. Remove from pan, remove foil, cut into squares.

MAPLE VARIATION

Using pure maple syrup (not pancake syrup): add 1/2 cups maple syrup, reduce the evaporated milk to 1/2 cup, and increase the sugar to 3 cups. Substitute white chips for semi-sweet chocolate chips ounce for ounce and reduce the butter by 2 tablespoons. Reduce the marshmallow creme to 3 oz (half a jar). Add up to 1 cup chopped walnuts.