Fudge – a delicious recipe with semi-sweet chocolate pieces, sweet cooking chocolate, marshmallow cream, nuts, sugar, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Combine semi-sweet chocolate pieces, sweet cooking chocolate, marshmallow cream and nuts into large bowl and set aside.
2
Combine sugar, salt, butter or margarine and evaporated milk in a heavy saucepan.
3
Heat to boiling stirring constantly.
4
Boil 6 minutes stirring often.
5
Pour at once over chocolate mixture in bowl; stir vigorously with wooden or nylon spoon until chocolate is melted and mixture is creamy.
6
Pour into buttered shallow pan.
7
(I use a jelly roll pan.
8
Can use a small cookie sheet.)
9
Let stand a few hours to set; overnight is good, morning until afternoon is good.
10
Cut into squares and store in tightly covered container.
11
If you plan to keep it very long, it has to be refrigerated or it will mold in time.
12
Good for Christmas and entertaining.
2671
kcal
Calories
99
g
Fat
434
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 c. (12 oz. bag) semi-sweet chocolate pieces, 3 pkg. (4 oz. each) sweet cooking chocolate, 1 (8 oz.) jar marshmallow cream, 2 c. chopped nuts (I use 1 c.), and more.
Yes, Fudge falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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