Chocolate Fudge
Awaiting Trial Recipe version 1 · Filed by the Court (seed pool) · From "Cookbook:Chocolate Fudge" — Wikibooks, CC BY-SA 4.0 (https://en.wikibooks.org/wiki/Cookbook:Chocolate_Fudge). Adapted for Gluten Court; this adaptation is shared under CC BY-SA 4.0.
A rich, traditional chocolate fudge made on the stovetop with marshmallow creme, chocolate chips, and walnuts, then chilled and cut into squares. A holiday-style candy that is naturally gluten-free.
Category: DessertsServes: 36Time: 45 minComplexity: 3/5
Why this complexity: candy-making with constant stirring at a boil; must chill until firm before cutting.
Ingredients
- 2 1/2 cups (550 g) white granulated sugar
- 1/2 cup (125 g) margarine or butter
- 2/3 cup (160 ml) evaporated milk
- 1 jar (7 oz / 200 g) marshmallow creme
- 2 cups (160 g) semisweet chocolate chips
- 3/4 cup (75 g) chopped walnuts
- 1 teaspoon vanilla extract
Method
- Line a 9-inch (23 cm) square or 13-by-9-inch (33 by 23 cm) pan with foil so the foil extends over the sides of the pan; butter the foil.
- In a large saucepan, combine the sugar, margarine, and evaporated milk. Bring to a boil over medium heat, stirring constantly.
- After 5 minutes of constant stirring, remove the saucepan from the heat.
- Add the marshmallow creme and chocolate chips; blend until smooth. Stir in the walnuts and vanilla.
- Pour into the buttered, foil-lined pan. Cool to room temperature.
- Score the fudge into 36–48 squares. Refrigerate until firm.
- Remove the fudge from the pan by lifting the foil; remove the foil from the sides. Using a large knife, cut through the scored lines. Store in the refrigerator.
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