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Momma Reiners Chocolate Fudge


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Rate this recipe 4.5/5 (22 Votes)
Momma Reiners Chocolate Fudge 1 Picture


  • Chocolate Fudge:
  • 3/4 cup 3/4 cup (1 1/2 sticks) salted butter
  • 2 2/3 cups 2 2/3 cups sugar
  • 1 can 1 can (5 ounces) evaporated milk
  • 12 ounces 12 ounces semisweet chocolate, finely chopped
  • 2 1/4 cups 2 1/4 cups Momma Reiner's Homemade Marshmallow Cream
  • 1/2 teaspoon 1/2 teaspoon pure vanilla extract
  • Marshmallow Cream :
  • 3 large 3 large egg whites
  • 1/2 teaspoon 1/2 teaspoon cream of tartar
  • 2/3 cup 2/3 cup plus 2 tablespoons sugar
  • 3/4 cup 3/4 cup light corn syrup
  • 2/3 cup 2/3 cup granulated sugar
  • 1 teaspoon 1 teaspoon pure vanilla extract


Adapted from


Step 1

Chocolate Fudge :
(Makes enough for 30 marshmallows)

1.Melt butter in a heavy-bottomed saucepan over medium heat. Add sugar and evaporated milk; bring to a boil. Cook, stirring, until mixture reaches the soft-ball stage, 234 to 240 degrees on a candy thermometer, about 6 minutes.
2. Add chocolate and stir until melted. Add marshmallow cream and vanilla; stir or blend using an immersion blender, until well combined. Remove from heat; use immediately.

Marshmallow Cream :
(Makes about 5 cups)

1. In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites and cream of tartar together until light and frothy. With the mixer running, slowly pour in 2 tablespoons sugar; beat until soft peaks form. Set aside.
2. In a small saucepan, combine 1/3 cup water, corn syrup, and remaining 2/3 cup sugar. Place over medium heat and cook until boiling. Cook, stirring, until mixture reaches the firm-ball stage, about 242 to 248 degrees on a candy thermometer, about 6 minutes. Immediately remove from heat.
3. With the mixer on low, slowly add hot syrup to egg-white mixture. Increase mixer speed to high and continue beating for 5 minutes. Add vanilla and continue to beat until mixture looks like marshmallow cream, about 1 minute more.


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