So far in the 31 days of Homemade Sweet Treats series I have shared easy to make, no candy thermometer needed recipes. While the majority of the recipes I will be sharing in this series will be really easy, this recipe for Chocolate Fudge does involve using a candy thermometer.
But don’t let that scare you away. If you don’t have a candy thermometer check out this handy video for determining when you are at the soft ball stage using a dish of cold water.
It’s really easy to make fudge with frosting and while that fudge is good, I think this recipe for fudge is great. This recipe is one my family has been using forever. It does involve marshmallow cream so it’s not totally a from scratch recipe, but it allows you to get the full homemade flavor with a little help from packaged items from the store. I have made fudge fully from scratch and it turned out good, but I wouldn’t say it was better than this recipe.
To make sure this recipe turns out great, the main thing you need to remember is to boil the sugar/milk mixture to a soft ball stage. Too little of time and you will have runny fudge. Too long of time boiling and you will have more brittle fudge.
I haven’t ever made runny fudge, but I have overcooked it before and ended up with brittle fudge. But if you use a candy thermometer or the technique in the video link above you should be just fine.
I usually will mix in some chopped almonds as I think the combination of almonds and chocolate is great. But don’t limit yourself to just nuts. I have made this fudge with dried fruit mixed in and I think the toffee candy pieces you can get would also be a great addition.
It might also be good to drop some melted peanut butter chips on top of the fudge while it’s still warm and swirl it in. Which would make a really yummy peanut butter cup fudge? Yum!
Here’s the basic recipe to give a try,
- 4 cups Sugar
- 1 cup Milk
- 2 tablespoons Butter or Margarine
- 12 oz Chocolate Chips
- 8oz jar Marshmallow Cream
- 1 cup chopped Nuts
- Mix sugar, milk, and butter in a saucepan and bring to a boil.
- Cook while stirring until the mixture reaches the soft ball stage or 235 degrees.
- Remove from heat and quickly stir in marshmallow cream and chocolate chips. Stir until well incorporated.
- Stir in nuts and then pour into a greased 9 by 13-inch pan.
- Let cool.
- Cut into squares.
Have you ever had a candy recipe fail?
This post is part of my 31 days of Homemade Sweet Treats series.