So, I tried again.
No goop this time! I think the recipe I was going off of last time didn't tell me to stir the milk/sugar/butter combo for long enough. Or I just had some weird recipe that was never meant to be fudge in the first place. Who knows. But this time around, we've got honest to goodness real fudge. And you know what else? I used homemade marshmallow fluff in it too! I encourage you to do the same. It will take more time, true, but in the end you can say these are completely homemade! Well, apart from the evaporated milk. I don't know how one makes evaporated milk.
Also? Where does one even find a 5 ounce can of evaporated milk, for that matter? I used a scale to get the proper amount of evaporated milk, but I think it's somewhere in the 2/3 cup range for those who don't have that sort of thing lying around. I also used the scale to measure out my homemade marshmallow creme, as my recipe makes a bit more than needed for the fudge. Which just means you'll have some leftover for other things, so there's nothing wrong with that!
It's funny, because I never really thought I was a fudge person, but this fudge has converted me! It can be super addictive, with one piece never being quite enough to satisfy your chocolate cravings. It's also versatile, so if you want nuts, you can add them, but if you don't want them, you don't have to. I'm not a big fan of nuts in my chocolate, so I opted for the plain variety.
- 2 1/2 cups granulated sugar
- 1 stick butter
- 1 (5 ounce) can evaporated milk
- 7 1/2 ounces marshmallow fluff/creme
- 1 teaspoon vanilla extract
- 2 cups semi-sweet chocolate chips
- Nuts optional
- Spray a 9x13 pan with non-stick spray or butter the bottom and sides. Set aside for now.
- In a large pot, combine your butter, sugar and evaporated milk and put it on your stove on medium-high. Stir it and stir it and stir it some more, for about 10 minutes, with a wooden spoon. The butter will melt, and things will start to incorporate together. At about seven minutes in, it will start bubbling constantly. Once they're doing that, keep stirring for about two minutes more.
- Turn your stove off and move your pot off of it. Pour in your chocolate chips and stir until they are halfway melted, then add in the vanilla. Stir until they are completely melted. This is when you can add in your nuts if you like.
- If not, dump your fluff into the pot. Stir that baby until all of the white marshmallow streaks are gone and you just have chocolatey goodness.
- Then, pour your batter into the pan and spread it out evenly. Place that in the fridge for an hour. When the hour is up, cut up your fudge into bite size pieces. Put 'em in a container with a lid and put them back in the fridge for another 8 hours or overnight. After that, they can be left in the container at room temperature, or you can keep them cold if you like!
In a large pot on medium-high, stir together your butter, sugar and evaporated milk.
Keep constantly stirring for 10 minutes. Yes, 10 whole minutes. At seven minutes, it will start to look like this. Keep going until the ten minutes are up.
Next, stir in your chocolate chips until halfway melted. Then, add in your vanilla and stir until completely melted.
Then it's time for the marshmallow creme. I made mine from scratch, and you should too!
Keep stirring until all the white streaks are gone!
Then spread out evenly in your prepared 9x13 pan. Stick that in the fridge for an hour. Then come back and cut it up into squares. Stick those back in the fridge in a sealed container for 8 hours or overnight.
And you'll be ready to chow down on some fudge!