“The small hopes and plans and pleasures of children should be tenderly respected by grown-up people, and never rudely thwarted or ridiculed.” –Louisa May Alcott
Creamy Chocolate Fudge – Recipe adapted by Our Best Bites from Kathy Jacobs
This recipe makes 5 pounds of fudge
1 12-oz. can evaporated milk
4 cups granulated sugar
2 1/4 cups mini marshmallows
1 12-oz. bag milk chocolate chips
1/2 c. semi-sweet chocolate chips
2 sticks butter
1 teaspoon vanilla
In a large heavy saucepan, combine the milk, sugar, and marshmallows and insert a candy thermometer into the mixture. Cook over medium heat, stirring frequently (constantly at the end) until the temperature reaches 240 degrees.
While the marshmallow mixture is cooking, line a 9×13″ pan with foil and spray it with non-stick cooking spray and set it aside.
After you spray the pan, combine the butter, chocolate chips, and vanilla in a large glass or metal bowl (or the bowl of your stand mixer). When the marshmallow mixture is cooked, pour it over the chocolate chip mixture. Beat the mixture with a hand-held electric mixer, your stand mixer, or a hand-held whisk on low speed until the mixture is well-combined, smooth, and just starting to lose its sheen. Pour it into the prepared pan. Chill completely in the refrigerator before cutting into 1″ squares.
Optional Mix-Ins, Toppings, and Changes:
-Use peppermint marshmallows and top with chopped Andes mints for peppermint fudge
-Use 1/2 chocolate chips and 1/2 peanut butter chips (in 2 separate bowls) and then swirl the two mixtures together for peanut butter fudge.
-Add 1 1/2 cups chopped walnuts or pecans
-Top with chopped walnuts or pecans and marshmallows for rocky road fudge
Makes 117 1″ squares/5 pounds of fudge.