Making fudge without a candy thermometer always seemed a little risky to me, but last year I found a recipe that works perfectly every time. At least so far! It’s similar to the old recipe from the back of the marshmallow cream jar, but with a few differences. The big one seems to be that the butter is not cooked with the milk and sugar mixture, and the end result is a fudge that holds its shape but still has kind of a creamy texture.
The weird thing about this fudge recipe is that it improves with age. When I first made it I thought it was a failure. After freezing it for 24 hours and thawing out a piece the next day, it tasted a little better. B Day 3, it tasted REALLY good. So if you make this, don’t try to eat it the day it’s made. Give it an overnight stint in the freezer before thawing and serving.
- 8 ounces unsalted butter, cut into chunks, softened
- 3/4 teaspoon salt
- 1 jar marshmallow crème (7 ounces)
- 1 tablespoon vanilla extract
- 2 cups Guittard extra dark chocolate chips (11.5 oz) -- red bag
- 1 rounded cup Guittard semisweet chocolate chips (6.6 oz) -- gold bag
- 4 ½ cups granulated sugar
- 1 can (12 oz) evaporated milk
- Line the inside of a 9x13 inch metal pan with nonstick foil.
- In a large heat-proof mixing bowl, combine the softened butter with the salt, marshmallow cream, vanilla and chocolate chips.
- Grease the sides only of a heavy 4 quart pot (I use a Le Creuset French pot) with butter to help prevent sugar crystals forming.
- In the greased 4 quart pot, combine the sugar and evaporated milk. Bring to a boil over medium heat, stirring often. As soon as the mixture reaches a boil, reduce temperature to the lowest temperature you can use that will still maintain a boil. Set the timer for 8 minutes and boil, stirring every so often to prevent scorching.
- As soon as the timer rings, pour the mixture into the bowl with the other ingredients. When you pour it, do not scrape the bottom (especially if some scorching occurred) and beat with a spoon until smooth. Pour fudge into the pan. At this point it should be soft and you may worry that it is undercooked. Allow it to sit at room temperature for two hours, then transfer to the refrigerator and chill until firm. Remove from pan, cut into three sections and wrap each section tightly. Freeze overnight.
- When ready to serve, unwrap one of your sections and cut it while its frozen or semi-frozen. Let it come to room temperature before serving.