Mother-Son Chocolate Fudge – a delicious recipe with sugar, milk, semi-sweet chocolate chips, butter, vanilla, walnuts. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Line a 13 x 9 x 2-inch pan with foil; lightly butter foil. Combine sugar and milk in a 3-quart heavy pan.
2
Stir and cook over medium heat until mixture reaches a full rolling boil.
3
Reduce heat if necessary, but keep mixture boiling steadily for 6 minutes.
4
Stir as needed to prevent scorching.
5
Meanwhile, put chips, butter and vanilla in large bowl of electric mixer.
6
Pour the hot mixture into mixer bowl and beat at high speed until there is no butter on top.
7
To tell when candy is ready to pour, lift beaters and let a little candy drop off them.
8
If the drops do not sink into the candy, it is ready to pour.
9
Stir in walnuts.
10
Pour into pan; mark pieces while warm.
11
Let candy cool for several hours or overnight; until candy is firm before cutting.
2568
kcal
Calories
133
g
Fat
335
g
Carbs
21
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 6 ingredients. The key ingredients include: 4 1/2 c. sugar, 14 1/2 oz. can evaporated milk, 3 (6 oz.) pkg. semi-sweet chocolate chips, 1 c. butter (2 sticks), and more.
Yes, Mother-Son Chocolate 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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