Time 30m Yield 48 Number Of Ingredients 9 Steps:
Line an 8x8 inch pan with aluminum foil. Set aside. In a large saucepan over medium heat, combine marshmallow cream, sugar, evaporated milk, butter and salt. Bring to a full boil, and cook for 5 minutes, stirring constantly. Remove from heat and pour in semisweet chocolate chips and milk chocolate chips. Stir until chocolate is melted and mixture is smooth. Stir in nuts and vanilla. Pour into prepared pan. Chill in refrigerator for 2 hours, or until firm.
Time 30m Yield 128 1 in squares Number Of Ingredients 8 Steps:
Butter two 8x8-inch or three 5x8-inch pans. In a large heavy pot (I use a dutch oven size pot), mix together sugar, milk, vanilla, and butter; stir to mix. Bring to a boil, stirring constantly. Then let boil for 2 minutes, not stirring. NOTE: You need to move quickly during the next couple of steps so have the marshmallows and chocolate squares cut up and cut open the bags of chocolate chips. Turn off heat but leave pot on the burner. Add marshmallows, quickly stirring until melted. Add each chocolate separately in the order listed in the recipe, quickly stirring until melted. Pour into prepared pans. Let cool. Fudge tastes better each day — if it lasts!
Time 45m Yield 5 pounds (150 pieces). Number Of Ingredients 7 Steps:
Line a 15x10x1-in. pan with foil; grease foil with 1 teaspoon butter. Place chocolate chips, remaining butter and marshmallow creme in bowl of a stand mixer., In a large heavy saucepan, combine sugar and milk. Bring to a rapid boil over medium heat, stirring constantly. Cook and stir 8 minutes. Slowly add sugar mixture to chocolate mixture, beating on medium speed until fudge begins to hold its shape, 3-5 minutes. Beat in vanilla. If desired, stir in walnuts. Spread into prepared pan. Refrigerate, covered, until firm, 1-2 hours., Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares. Layer between waxed paper in an airtight container; refrigerate. , Freeze option: Freeze fudge in freezer containers, separating layers with waxed paper. To use, thaw in refrigerator before serving.
Time 30m Yield 3 pounds, 48 serving(s) Number Of Ingredients 9 Steps:
Line an 8x8 inch pan with aluminum foil. Set aside. In a large saucepan over medium heat, combine marshmallow cream, sugar, evaporated milk, butter and salt. Bring to a full boil, and cook for 5 minutes, stirring constantly. Remove from heat and pour in semisweet chocolate chips and milk chocolate chips. Stir until chocolate is melted and mixture is smooth. Stir in nuts and vanilla. Pour into prepared pan. Chill in refrigerator for 2 hours, or until firm.
More about “creamy chocolate fudge recipes”
Time 45m Yield 16 servings Number Of Ingredients 7 Steps:
In a small saucepan heat chocolate and milk on low, stirring until melted. Add sugar, syrup and salt and cook to 236 degrees F. Add butter and pour off into a bowl to cool. Add vanilla extract and beat with a paddle attachment until it starts to lighten, lose its gloss and thicken. Pour into a greased 8-by-8-inch pan and let cool. Cut into cubes.
