Triple-Chocolate Fudge
Yield
40 servingsPrep
10 minCook
13 minReady
4 hrsLow Cholesterol, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 ½ | cups |
sugar
|
|
| 1 | teaspoon |
salt
|
|
| ½ | cup |
butter
|
|
| 13 | ounces |
evaporated milk
|
|
| 12 | ounces |
chocolate chips (semi-sweet)
|
|
| 16 | ounces |
milk chocolate
sweet, broken up, prefer german |
|
| 9 | ounces |
milk chocolate
broken up |
|
| 10 ½ | ounces |
marshmallow cream
|
|
| 2 | teaspoons |
vanilla extract
|
|
| 4 | cups |
nuts
coarsely chopped, toasted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.1 | l |
sugar
|
|
| 5 | ml |
salt
|
|
| 118 | ml |
butter
|
|
| 375.7 | ml/g |
evaporated milk
|
|
| 346.8 | ml/g |
chocolate chips (semi-sweet)
|
|
| 462.4 | ml/g |
milk chocolate
sweet, broken up, prefer german |
|
| 260.1 | ml/g |
milk chocolate
broken up |
|
| 303.5 | ml/g |
marshmallow cream
|
|
| 1E+1 | ml |
vanilla extract
|
|
| 946 | ml |
nuts
coarsely chopped, toasted |
|
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.
