Nana's Easy Old-Fashioned Chocolate Fudge Recipe
Nana's Easy Old-Fashioned Chocolate Fudge Recipe is straightforward to follow, and with just a few ingredients, you’ll have a decadent treat ready to enjoy. Here’s the recipe my family has been using for decades:
Equipment
- 1 3 qt saucepan This is the smallest size you can use but feel free to use a larger pot such as a spaghetti pot.
- 1 9x9 square pan You can use a larger cake pan or baking dish. It will just make the fudge pieces thinner.
- 1 candy thermometer
- aluminum foil In a pinch you can substitute parchment paper, but I prefer aluminum foil.
Ingredients
- 3 cups sugar
- 3/4 cup salted butter
- 5 oz evaporated milk (a small can is usually 5 oz)
- 12 oz Baker's semi-sweet chocolate (3 packs - each pack is 4 oz)
- 7 oz jet-puffed marshmallow creme (a small jar is normally 7 oz)
- 1 tsp vanilla extract
Instructions
- Line a 9” square pan with aluminum foil, allowing some extra to hang over the sides for easy removal later.
- Chop all of the chocolate into small pieces and set aside. If you have a high-powered blender you can toss the chocolate into it and pulse it a few times to break it up easily.
- In a 3-quart saucepan, bring the sugar, butter, and evaporated milk to a full rolling boil over medium heat, stirring constantly. Make sure you are scraping the bottom of the pan as you are stirring the mixture. You can also use a large pot such as a spaghetti pot.
- Continue cooking and stirring constantly for 4 minutes or until the candy thermometer reaches 234° F.
- Remove the pan from heat and stir in the chopped chocolate and marshmallow creme until fully combined.
- Add the vanilla extract and mix well.
- Quickly pour the mixture into the prepared pan, spreading it evenly in the pan with a spatula.
- Let the fudge cool and harden for at least 4 hours at room temperature (though it’s best if you can leave it for 12 hours before cutting).
- Once set, use the overhanging foil to lift the fudge from the pan and place it on a cutting board. Cut into 1” squares with a sharp knife and enjoy!
- You can store it in an air-tight container for a week at room temperature.