Triple-Chocolate Fudge
Submitted by jenlee
Old-school stovetop fudge made with semisweet chips, German sweet chocolate, milk chocolate, marshmallow cream, and toasted nuts. Boil for exactly eight minutes and let the chocolate do the rest.
YIELD
40 servingsPREP
10 minCOOK
13 minREADY
4 hrsThis is big-batch, holiday-gifting, candy-box-filling fudge. The kind grandma made when she meant business.
Three types of chocolate (semisweet chips, German sweet chocolate, and milk chocolate) melt into a bubbling base of sugar, butter, and evaporated milk, then get swirled with marshmallow cream, vanilla, and a mountain of toasted nuts.
The secret is an exact eight-minute boil. Not seven, not nine. That precision is what gives this fudge its smooth, slice-able texture that melts on the tongue without being grainy.
Two full 13×9 pans means you have plenty to share and plenty to hide in the back of the fridge for yourself.
Kitchen Tips
- Use a timer for the eight-minute boil. Starting the clock from the first visible bubble is critical for the right consistency.
- Have all the chocolate and marshmallow cream measured and ready to stir in immediately when the pot comes off the heat. Speed matters here.
- Toast the nuts beforehand for deeper flavor. Walnuts or pecans both work well.
- Bring the fudge to room temperature before serving. Cold fudge tastes muted; a few minutes on the counter brings out the full chocolate richness.
Ingredients
Directions
In six quart Dutch oven, combine sugar, salt, butter and milk.
Bring to simmer, stirring constantly, over medium heat.
As soon as first bubble is seen, boil mixture exactly eight minutes.
Remove from heat immediately.
Quickly stir in remaining ingredients.
Blend thoroughly.
Pour into two oiled 13 x 9 inch pans.
Cover with foil and refrigerate until firm.
Slice as desired.
Bring to room temperature before serving for fullest flavor.
Store in refrigerator or freezer.
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