Have you been dying for a piece of the perfect chocolate fudge? My sure-fire recipe is guaranteed to please, is easy as pie to make, and can be tricked out with nuts or left plain for the purist. Whipping up a batch in the morning means you have a perfect dessert for after dinner - if the plateful makes it that long. This is also a great holiday treat and an excellent gift.
Ingredients:
1 and 1/2 sticks (3/4 cup) unsalted butter
3 cups of white granulated sugar
1 pinch of iodized salt
5 ounces of evaporated milk
12 ounces semisweet chocolate chips (Nestle is best)
7 ounces marshmallow creme
1 teaspoon real vanilla extract
Directions:
Start by lining a 9-inch square baking pan with non-stick aluminum foil. Be careful to avoid wrinkling the foil on the bottom. You can use regular foil and spray it lightly with Pam or a generic nonstick oil spray.
Bring the ingredients to room temperature. Place the softened butter, the evaporated milk, the granulated sugar, and the salt in a heavy saucepan and blend with a wooden spoon.
Slowly bring it up to a full rolling boil using medium heat. Remain by the pan, stirring constantly, and continue cooking the mixture until it registers 234 degrees F on a candy thermometer. This will take approximately 5 minutes if you are using a gas stove with steady heat; slightly longer if you are forced to use an electric stove.
Remove the pan from the heat source, still stirring steadily. Mix in the chocolate, marshmallow creme and real vanilla, blending it without whipping until the chocolate chips are completely melted, all other ingredients are fully incorporated, and the mixture is smooth.
Pour the soft fudge carefully into the prepared pan and cool it at room temperature until the fudge is firm. Gently lift the foil from pan, turn the slab of fudge onto a marble cutting board, and cut it into squares. This fudge can be eaten immediately, or stored in a tightly covered container at room temperature for up to one week. You can also refrigerate it if desired.
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