Rich and Creamy No-Fail Chocolate Fudge
Indulge in the ultimate chocolate experience with this Rich and Creamy No-Fail Chocolate Fudge. This delightful treat is a breeze to make and requires no candy thermometer, making it perfect for both novice and experienced cooks. The velvety texture, combined with deep semi-sweet chocolate flavor and a hint of nuttiness, results in a fudge that's incredibly satisfying. Every bite is rich, so a little goes a long way, and with the added bonus that it freezes well, you can enjoy this decadent delight any time you crave something sweet! Perfect for gifting or a special treat for any occasion.
49
Servings
N/A
Calories
8
Ingredients
Ingredients
Sugar
1.5 cups (Granulated sugar)
Evaporated Milk
2/3 cup (Canned evaporated milk)
Butter
2 tablespoons (Unsalted butter or margarine)
Salt
1/8 teaspoon (Regular table salt)
Mini Marshmallows
2 cups (Soft mini marshmallows)
Semi-Sweet Chocolate Chips
1.5 cups (9 oz package of chocolate chips)
Chopped Walnuts
3/4 cup (Chopped nuts (also can use pecans or macadamia nuts))
Vanilla Extract
1.5 teaspoons (Pure vanilla extract)
Instructions
1
Begin by lining an 8-inch square pan with aluminum foil, ensuring the foil hangs over the edges for easy removal later.
2
In a heavy-duty saucepan, combine the granulated sugar, evaporated milk, butter, and salt. Cook over medium heat, stirring constantly until the mixture comes to a full rolling boil.
3
Once boiling, continue stirring for exactly 4-5 minutes; this timing is crucial for achieving the perfect fudge consistency.
4
Remove the saucepan from heat, and quickly stir in the mini marshmallows, semi-sweet chocolate chips, and vanilla extract. Stir vigorously until the marshmallows have completely melted and the mixture is smooth.
5
Fold in the chopped walnuts (or your nut of choice), mixing until evenly distributed.
6
Carefully pour the fudge mixture into the prepared foil-lined pan, spreading it out evenly with a spatula.
7
Place the pan in the refrigerator for about 2 hours or until the fudge is fully set and firm to the touch.
8
Once set, lift the fudge out of the pan using the edges of the foil, carefully remove the foil, and cut the fudge into small squares.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is for Rich and Creamy No-Fail Chocolate Fudge.
Does this fudge recipe require a candy thermometer?
No, this recipe is designed to be no-fail and does not require a candy thermometer.
How many servings does this fudge recipe make?
This recipe makes approximately 49 servings.
What size pan should be used for this fudge?
An 8-inch square pan is recommended for this recipe.
How should I prepare the pan?
Line the pan with aluminum foil, ensuring it hangs over the edges for easy removal.
What is the total boiling time for the sugar mixture?
The mixture should reach a full rolling boil and then continue boiling for exactly 4 to 5 minutes.
What type of milk is required for this fudge?
The recipe calls for 2/3 cup of canned evaporated milk.
What kind of chocolate chips are best to use?
You should use 1.5 cups (or a 9 oz package) of semi-sweet chocolate chips.
Can I add nuts to this fudge?
Yes, the recipe suggests adding 3/4 cup of chopped walnuts, pecans, or macadamia nuts.
How long does the fudge need to set in the refrigerator?
The fudge needs to chill for about 2 hours or until it is fully set and firm.
Is it possible to freeze this chocolate fudge?
Yes, this fudge freezes well, making it a great treat to enjoy later.
What type of marshmallows are used?
The recipe requires 2 cups of soft mini marshmallows.
What type of butter should I use?
You can use 2 tablespoons of unsalted butter or margarine.
When do I add the vanilla extract?
The vanilla extract is added after removing the saucepan from the heat, along with the marshmallows and chocolate chips.
What is the texture of this fudge?
The fudge has a velvety, rich, and creamy texture.
How much sugar is in the recipe?
The recipe uses 1.5 cups of granulated sugar.
Why is timing the boil so important?
The 4-5 minute boiling window is crucial for achieving the perfect fudge consistency.
Do I need to stir the mixture while it boils?
Yes, you should stir the mixture constantly while it cooks over medium heat.
How do I remove the fudge from the pan?
Once set, lift the fudge out using the edges of the foil and then peel the foil away.
What kind of salt is used?
The recipe calls for 1/8 teaspoon of regular table salt.
What is the category of this recipe?
This recipe is categorized as Candy.
How should the fudge be cut?
After removing the foil, cut the fudge into small squares.
Can I use a different type of nut?
Yes, while walnuts are suggested, you can use pecans or macadamia nuts as well.
What is the purpose of the mini marshmallows?
The marshmallows melt into the mixture to help create a smooth and creamy texture without complex candy-making steps.
How much vanilla extract is needed?
The recipe requires 1.5 teaspoons of pure vanilla extract.
Is this recipe suitable for beginners?
Yes, it is described as a no-fail recipe perfect for both novice and experienced cooks.
What kind of saucepan is recommended?
A heavy-duty saucepan is recommended for even heat distribution.
How much chocolate is used in ounces?
The recipe uses a 9 oz package of chocolate chips.
Does the recipe use salted or unsalted butter?
It suggests unsalted butter or margarine, as salt is added separately.
How many ingredients are required in total?
There are 8 ingredients required for this recipe.