Just because Christmas is over doesn’t mean there’s no more candy making! This chocolate fudge is a rich treat for New Years, or the perfect sweet treat for Valentines. This is a simple recipe which doesn’t require a candy thermometer, just a timer.*
A few notes for this chocolate fudge.
1: Use a good quality pan with a thick bottom. A thin bottomed pan will scorch and you’ll end up with floaty bits in your fudge.
2: You can change the flavor by changing the kind of chips you use or add a few drops of flavored oils.
3: The Ultra Gel in this recipe will help stop the fudge from sugaring and give you a smooth texture. This doesn’t mean the chocolate fudge CANNOT sugar, if you contaminate your batch you can still have problems, so be sure to use clean tools.
Easy Chocolate Fudge
4 cups sugar
2 Tablespoons Ultra Gel
1/4 tsp salt
1/2 cup butter
1 can evaporated milk
8 ounce marshmallow creme
2 cups semi sweet morsels
Prepare a 9×13 inch pan by lining with waxed paper and lightly buttering or spraying with non-stick spray.
In a heavy pan combine sugar, Ultra Gel and salt and mix until well combined. Add butter and evaporated milk and bring to a boil. As soon as mixture starts to boil set a timer for 6 minutes. Wash down any sugar crystals from the side of the pan and cook until the timer goes off (soft ball stage). Candy will form a film on the back of a spoon.
In a large plastic bowl combine marshmallow creme and morsels. Pour hot mixture over chocolate and allow to sit for 2-3 minutes. Then stir briskly to mix and melt chocolate and marshmallow. Once everything is melted together pour into prepared 9×13 inch pan and let cool. (I put it in the refrigerator or in the winter out in my garage tented with another piece of waxed paper to keep anything form drifting into it.)
Cut into small pieces and serve. Try not to eat it all at once. 🙂
*Note: If you live closer to sea level you may need to increase the time by 30 seconds due to the differences in the temperature that water boils at.