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I love chocolate, but fudge was never much of a temptation for me until I came across this recipe. It was given to me many years ago by the mother of a childhood friend. The nice thing about this recipe is that you don’t need to worry about reaching a boiling point or having a candy thermometer, you just time it. Simple!
My husband told me recently, after I had made this recipe, that this is one of his favorite fudge recipes. Which is nice to hear as we both tend to be exceedingly picky when it comes to the fudge that we like, I mean if the flavor is off or it’s too dry, we’ll take one bite and be done. I know, wasteful. But why eat all those calories when the entire purpose is to thoroughly enjoy what you are eating? Thankfully that is far from true with this fudge! It is smooth, flavorful and mouth watering! Definitely worth the calories!
You can also add marshmallows or nuts to change up the recipe a bit. Marshmallows are our favorite!
What is your favorite add-in when making fudge?
- 4 1/2 cups granulated sugar*
- 1 cup evaporated milk
- 1/4 tsp cream of tarter
- 1 cup butter, softened
- 3 cups chocolate chips (I use semi-sweet but any kind will work)
- 1 Tbsp vanilla extract
- 1 cup nuts or marshmallows (optional)
- Grease a 9x13 pan, or a cookie sheet for thinner fudge.
- Put chocolate chips in a large bowl and slice margarine over chocolate chips. Set aside.
- Cook sugar, evaporated milk, and cream of tarter in a large sauce pan over medium heat until it boils, stirring occasionally, (don't rush this part or your fudge may taste grainy).
- Once it starts to boil cook for an additional 6 minutes. Stirring continually so it doesn't burn.
- Pour the hot mixture over the butter and chocolate chips that you set aside.
- Stir until well mixed and add vanilla. Also if using nuts or marshmallows, add them here.
- Once chocolate chips are melted and it looks smooth, pour into prepared 9x13 pan or cookie sheet. (Don't let this sit long as it will begin to harden. Stir it quickly adding in the vanilla and any additions and then get it into the pan to cool completely.)
- Put in refrigerator until set.
- *I have not had organic sugars work with this as the granules are too big and they don't dissolve completely, leaving you with grainy fudge. I always use regular granulated sugar for this (the highly refined stuff that that you buy at a regular grocery store).
Do you use powdered sugar for this fudge or just white granulated sugar? I couldn’t quite understand the instructions
Hi Jackie! I use white granulated sugar. Sorry for the confusion, I’ll be sure to clarify that in the recipe! 🙂