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Aunt Teen's Creamy Chocolate Fudge

Aunt Teen's Creamy Chocolate Fudge

  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    30 m
Kelly Phillips

Kelly Phillips

This was my aunt's recipe for fudge, passed down through the family. It's better than any fudge I've ever had at the Jersey shore, and easy enough to whip up in 15 minutes or so.

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Original recipe yields 48 servings

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Nutrition

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  • Calories:
  • 124 kcal
  • 6%
  • Fat:
  • 5.5 g
  • 8%
  • Carbs:
  • 18.2g
  • 6%
  • Protein:
  • 1.4 g
  • 3%
  • Cholesterol:
  • 5 mg
  • 2%
  • Sodium:
  • 26 mg
  • 1%

Based on a 2,000 calorie diet

Directions

  1. Line an 8x8 inch pan with aluminum foil. Set aside.
  2. In a large saucepan over medium heat, combine marshmallow cream, sugar, evaporated milk, butter and salt. Bring to a full boil, and cook for 5 minutes, stirring constantly.
  3. Remove from heat and pour in semisweet chocolate chips and milk chocolate chips. Stir until chocolate is melted and mixture is smooth. Stir in nuts and vanilla. Pour into prepared pan. Chill in refrigerator for 2 hours, or until firm.
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Reviews

attilaskitchen
2126

attilaskitchen

5/11/2006

***PLEASE READ IF YOU ARE HAVING TROUBLE WITH CRUMBLY, GREASY FUDGE!*** I've used this recipe probably 50 times, and I've had it not turn out twice. The first time I used generic marshmallow cream. I don't recommend using any store brand ingredients in this fudge. The second time I used an enameled cast iron french oven, and it didn't turn out that time, either. Every time I use my calphalon, it turns out great. Also.....work fast! The faster the better. Don't start timing until the mixture is at a full, rolling boil and then reduce the temperature slightly so that it doesn't scorch. Stir the entire five minutes and have the chocolate chips measured out ahead of time so you can dump them in as soon as you turn off the heat and stir like mad. Get the chips fully incorporated and pour immediately. It never fails!

Adam M.
750

Adam M.

12/10/2005

Absolutely incredible fudge! It is perfectly smooth, creamy, chocolately, and all-around enjoyable. Try putting the marshmallow creme in the microwave for about 15 seconds before adding it to the pan; it will come out of the jar much easier. Though the cooking experience would have been less stressful with one, a candy thermometer really isn't necessary. One tablespoon of butter is just the right amount, and boiling the mixture for around 7 minutes instead of five can assure that the fudge will solidify. Some found that the recipe was a bit too sweet, so taking out 1/4 cup of sugar can tame some of the super-sweetness. Finally, using 2 cups of the semisweet chips and 1 cup of the milk chocolate chips instead of the other way around can make an even richer fudge (especially for those dark chocolate lovers like me). It is THE BEST fudge recipe around, and I am sure that I will make it again and again for years to come.

AFINNEY23
562

AFINNEY23

12/19/2003

This was my first time to make fudge and it turned out great! Many people at my dessert buffet said that it was the best fudge they had ever had. It was so creamy - not grainy at all. I have to say, though, that I messed up the first time I tried it. Because I had the marshmallow creme in the very bottom of the pan and I got the heat too high too fast, I burned the marshmallow creme into hard brown chunks! The second time, I kept the temperature at low until it was mixed up well and then I turned the heat up to medium and boiled it. That worked like a charm.

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