Christmas Fudge

By

From tasteofhome.com

One reviewer noted she cut back on the milk chocolate a little bit and used 4oz bittersweet chocolate for a richer flavor.

Another reviewer noted: "I've been making this fudge for years....My children expect it for a gift every year. I've been using the special dark chocolate rather than milk chocolate for the past few years and like that even better....I use disposable 8" cake pans with lids.....pour half a batch in each pan for gift giving. Butter the pans well first. Makes it very easy. Pecans are my nuts of choice.I don't do the while chocolate drizzle."

And another..."Best fudge recipe ever....make sure to use medium heat and I only stir occasionally. Stirring too much creates crystals which causes gritty fudge."

Try using hazelnuts or pecans instead of walnuts.

MY NOTES: I have made something similar to this in the past. I would cook the ingredients as noted then pour it over the chocolate, marshmallows and nuts in a large bowl and mix very thoroughly then pour into pan.

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  • 96

Ingredients

  • 4-1/2 cups sugar
  • 1 can (12 ounces) evaporated milk
  • 1/2 cup butter, cubed
  • 2 packages (11-1/2 ounces each) milk chocolate chips
  • 4-1/2 cups miniature marshmallows
  • 2 ounces unsweetened chocolate, chopped
  • 3 cups chopped walnuts, toasted
  • 2 teaspoons vanilla extract
  • 4 ounces white baking chocolate, melted

Preparation

Step 1


Line a 13x9-in. pan with foil; coat with cooking spray.

In a heavy Dutch oven, combine sugar, milk and butter. Bring to a rapid boil over medium heat, stirring constantly. Cook and stir 5 minutes. Remove from heat.

Stir in chocolate chips, marshmallows and chopped chocolate until melted. Fold in walnuts and vanilla. Immediately spread into prepared pan. Drizzle with melted white baking chocolate; cool completely.

Using foil, lift fudge out of pan. Remove foil; cut fudge into 96 squares. Store between layers of waxed paper in airtight containers. Yield: 5-3/4 pounds (96 pieces).

Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.

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