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My Never-Ever-Fail Chocolate Fudge

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My Never-Ever-Fail Chocolate FudgeLyn Hughes

Utensils needed: Heatproof bowl; heavy-bottomed saucepan; baking sheet or platter, lightly buttered; wooden spoon.
Boiling time: 6 minutes.
Storage: Keep individually wrapped candies in an airtight container at room temperature up to 1 week; refrigerated, up to 3 weeks.

Recipe information

  • Yield

    Quantity: Approximately 8 dozen pieces

Ingredients

12

oz bittersweet or semisweet chocolate, finely chopped

2

cups toasted walnut, pecan, macadamia, or other nuts, chopped, optional

10

tbsps unsalted butter, at room temperature

1

tbsp pure vanilla extract

20

large marshmallows

4

cups sugar

2

5-oz cans evaporated milk

Need to make a substitution?

Preparation

  1. Step 1

    Combine the chocolate pieces, nuts (if using), butter, and vanilla in a large heatproof bowl. Set aside.

    Step 2

    Place the marshmallows, sugar, and evaporated milk in a heavy-bottomed saucepan over medium heat. Stirring constantly, bring to a boil. Continuing to stir, boil for exactly 6 minutes.

    Step 3

    Remove from the heat and immediately pour the marshmallow mixture into the chocolate mixture; beat constantly until creamy. Quickly pour into the prepared pan or platter, pushing slightly with the back of a wooden spoon to spread the fudge evenly.

    Step 4

    Cool for at least 1 hour before cutting into pieces. Serve at room temperature.

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