Five Pound Fudge

When you need fudge for the whole neighborhood, this is the recipe. It makes a full five pounds of dense, creamy chocolate fudge loaded with chopped pecans. Sugar, evaporated milk, and butter cook to the soft ball stage, then chocolate chips, a chocolate bar, marshmallow cream, and vanilla get stirred in off the heat.

The marshmallow cream is what gives this fudge its smooth, creamy texture without the grainy, crumbly problems that plague old-fashioned fudge recipes. It acts as an emulsifier, keeping the sugar crystals small and the texture velvety.

Stir fast once the chocolate goes in. The hot sugar mixture melts everything quickly, but it also starts setting fast. You need to get it into the pan before it firms up in the pot.

Pro Tips

• Use a candy thermometer and cook to exactly soft ball stage, 235-240°F (113-116°C). Under that and the fudge won’t set. Over that and it turns grainy.
• Stir constantly during the cooking stage. Sugar and milk scorch easily at these temperatures.
• Lightly butter the pan before pouring. This prevents sticking and makes the fudge easier to cut cleanly.
• Let it cool completely at room temperature before cutting. Refrigerating too early can cause the surface to sweat.

Variations

• Use walnuts instead of pecans, or a mix of both.
• Add a cup of dried cherries or cranberries with the nuts for a fruity version.
• Swirl peanut butter through the top before it sets for a chocolate-peanut butter fudge.