A1 Prize Winning Fudge
Super smooth texture with intense chocolate flavor along with a dose of marshmallow fluff that keeps this fudge light and fluffy.
Yield
48 servingsPrep
5 minCook
30 minReady
4 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cups |
sugar
|
|
| 12 | ounces |
evaporated milk
|
|
| 8 | ounces |
butter, unsalted
2 sticks |
|
| 2 | cups |
walnuts
or pecans, toasted and chopped coarse |
|
| 8 | ounces |
marshmallow cream
|
* |
| 2 | teaspoons |
vanilla extract
|
|
| 12 | ounces |
chocolate, bittersweet
chopped, null |
* |
| 8 | ounces |
unsweetened chocolate
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
sugar
|
|
| 346.8 | ml/g |
evaporated milk
|
|
| 231.2 | ml/g |
butter, unsalted
2 sticks |
|
| 473 | ml |
walnuts
or pecans, toasted and chopped coarse |
|
| 231.2 | ml/g |
marshmallow cream
|
* |
| 1E+1 | ml |
vanilla extract
|
|
| 346.8 | ml/g |
chocolate, bittersweet
chopped, null |
* |
| 231.2 | ml/g |
unsweetened chocolate
chopped |
|
Directions
Line 13x9 inch baking dish with two pieces of foil (in different directions), letting the foil overhang the pan.
Add the sugar, evaporated milk, and butter to a large heavy bottomed pot and heat over medium to medium-high heat, stirring constantly to bring to the boil.
Reduce heat to a simmer and cook, stirring constantly, until the mixture is light tan in color and registers 234 degrees F on instant-read or candy thermometer, about 10 to 15 minutes.
Remove from heat; stir in the walnuts, marshmallow fluff, and vanilla until combined. Let mixture cool to 200 degrees which can take from 5 to 10 minutes.
Stir in both of the chocolate until smooth.
Pour mixture into prepared pan and refrigerate, uncovered, until firm for about 4 hours.
Using the foil overhang, remove fudge from pan and cut into squares.
Will keep refrigerated in an airtight container for up to 1 month.
