No-Beat Chocolate Fudge
- 12 ounces of semi-sweet chocolate chips or finely chopped chocolate
- 1 7-ounce jar of marshmallow creme
- 1 23-ounce can evaporated milk
- 1/2 cup unsalted butter
- 4 cups granulated sugar
- 2 cups coarsely chopped pecans or walnuts, if desired
Line a 9×13-inch baking dish with heavy-duty aluminum foil and butter the foil well. Set aside.
In a large bowl, place your chocolate pieces and marshmallow creme and set aside.
In a heavy 4-quart pan, combine the milk, butter and sugar. Place over medium heat and stir constantly with a wooden spoon until the sugar is completely dissolved. Clip on your candy thermometer and bring the mixture to a full boil until it reaches 234 degrees (F). This will take approximately 6-8 minutes.
Pour the syrup over the chocolate and marshmallow creme. Using a wooden spoon, stir the mixture until all is well blended, smooth and creamy. Stir in the nuts.
Pour the mixture unto your prepared pan, spreading the mixture smooth on the top. Allow to rest undisturbed for 4 hours until the fudge reaches room temperature.
Lift the fudge from the pan using the foil, spread the edges of the foil carefully away from the sides of the fudge. Using a clean, sharp knife, cut the fudge into 1-inch squares, frequently cleaning your knife under hot water and drying well.
Store between sheets of waxed paper in an airtight container in the refrigerator for up to two weeks, or freeze for longer storage. Always allow the fudge to come to room temperature before serving.