My Mom’s Classic Chocolate Fudge Recipe
Ingredients:
Unsalted Butter (1/2 cup or 113g): Adds richness and creamy texture to the fudge.
Granulated Sugar (2 cups or 400g): Provides sweetness and structure.
Evaporated Milk (2/3 cup or 150ml): Enhances creaminess and flavor.
Semi-sweet Chocolate Chips (2 cups or 340g): The primary chocolate base for the fudge.
Mini Marshmallows (2 cups or 120g): Helps give the fudge its smooth and chewy texture.
Vanilla Extract (1 teaspoon): Adds depth of flavor.
Chopped Nuts (1 cup, optional): For a crunchy texture. Common choices include walnuts, almonds, or pecans.
Instructions:
1. Prepare the Pan:
Line an 8×8-inch (20×20 cm) baking dish with parchment paper or aluminum foil, leaving some overhang on the sides. This will make it easier to lift the fudge out later.
Lightly grease the paper or foil with butter to prevent sticking.
2. Melt the Butter:
In a medium-sized, heavy-bottomed saucepan, add the unsalted butter.
Place the saucepan over medium heat and allow the butter to melt completely, stirring occasionally to prevent burning.
3. Combine Sugar and Milk:
Once the butter has melted, add the granulated sugar and evaporated milk to the saucepan.
Stir continuously to combine the ingredients into a smooth mixture.
4. Boil the Mixture:
Increase the heat to medium-high and bring the mixture to a rolling boil.
Once boiling, reduce the heat slightly and continue to stir for 4-5 minutes. Use a candy thermometer to ensure the mixture reaches 234°F (112°C), the “soft-ball stage.”
If you don’t have a thermometer, you can test the stage by dropping a small spoonful of the mixture into cold water; it should form a soft, pliable ball.
5. Remove from Heat:
Once the mixture reaches the correct temperature, remove it from the heat immediately to prevent overcooking.
6. Incorporate the Chocolate and Marshmallows:
Add the chocolate chips and marshmallows to the hot mixture.
Stir vigorously until the chocolate and marshmallows melt completely, creating a smooth and glossy mixture.
7. Add Vanilla and Nuts:
Stir in the vanilla extract for added flavor.
If you’re including nuts, fold them in at this stage for a crunchy texture.
8. Pour into the Pan:
Quickly pour the fudge mixture into the prepared baking dish, spreading it evenly with a spatula.
Smooth the top with the back of a spoon or offset spatula to create a polished finish.
9. Chill and Set:
Allow the fudge to cool at room temperature for about 30 minutes.
Transfer the dish to the refrigerator and chill for at least 2-3 hours, or until the fudge is firm and set.
10. Slice and Serve:
Once the fudge has set, lift it out of the pan using the parchment paper or foil overhang.
Place it on a cutting board and use a sharp knife to cut it into squares or rectangles of your desired size.
Wipe the knife clean between cuts to ensure neat slices.
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Tips for Perfect Fudge:
Use High-Quality Chocolate: The flavor of your fudge depends heavily on the quality of the chocolate you use.
Don’t Skip the Thermometer: Achieving the correct temperature is crucial for the texture of the fudge.
Storage: Store the fudge in an airtight container at room temperature for up to 2 weeks or in the refrigerator for up to a month.
Freezing: You can freeze fudge for up to 3 months. Wrap it tightly in plastic wra
p and store it in a freezer-safe container.
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Enjoy your rich and creamy homemade fudge, just like Mom’s!
