Chocolate Fudge w Pecans or Walnuts (optional)
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"Rich, creamy chocolate fudge with or without nuts."Serves Makes about 5 pounds. | Prep Time 5 minutes | Cook Time 20-30 minutes
Why I Love This Recipe
My aunt, Faye Sneden gave me this Fudge recipe over 50 years ago. I have tried other Fudge recipes, but always came back to this one. Every year I make about 30 lbs of this Fudge for Grandmas GF Goodies and as gifts for friends and family. It's a keeper.
Ingredients You'll Need
2 sticks butter
4 1/2 c. sugar
14 oz. jar marshmallow creme
14 1/2 oz. can evaporated milk (1 2/3 c.)
12 oz. milk chocolate bars, chopped
12 oz. dark chocolate bars, chopped
2 c. pecans or walnuts, chopped (optional)
1 T. vanilla
The very first step in making candy, especially if you are a novice, is to check your candy thermometer. Water boils at sea level at 212F. But that changes with atmospheric pressure and altitude. So place your candy thermometer in a pan of water, not touching bottom, and bring water to a boil. If your water boils at 215F, then you will need to add 3 degrees to the 238F, that is soft ball; likewise if it boils at 210F then you would cook your candy to 236F for soft ball. In a very large, heavy pan (my candy pan is a pressure cooker pan that I no longer use for anything except candy making), combine butter, sugar, marshmellow creme, and evaporated milk. Bring to boil over medium heat, stirring constantly until sugar is dissolved, then put candy thermometer in pot, being careful not to touch the pan. Boil steadily over low heat, wiping down the sides of the pan with a clean damp cloth wrapped abound a fork, to keep sugar crystals from forming. Sugar crystals will cause your candy to be grainy. Continue cooking until mixture reaches 238F, softball. You can also do the cold water test which means that you put cold water in a small cup with ice. Take out a ,spoon of candy and place in the cold water, if you can form a soft ball out of it that stays together, but begins to lose it's shape, that is soft ball. When candy reaches softball stage, remove from heat. Add vanilla, and stir. Add cholate and allow to sit for a minute or two. Then, using a hand mixer, beat candy until chocolate is all melted and candy is smooth and creamy. Stir in nuts, if desire, and quickly pour into a well buttered 9"X13" pan, but do not scrape pan, smoothing the top of the candy. Allow candy to cool completely overnight before cutting candy. Freezes well.