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Deep Dark Fudge

Deep Dark Fudge

HersheysKitchens.com

HersheysKitchens.com

Looking for a smooth, rich and delicious fudge? Your search is over! Hershey's® Deep Dark Fudge with new Hershey®'s Special Dark® Chocolate Chips is the answer. Marshmallow creme and evaporated milk are the secret ingredients to this flawless fudge!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 36 servings

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Nutrition

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  • Calories:
  • 138 kcal
  • 7%
  • Fat:
  • 6 g
  • 9%
  • Carbs:
  • 21g
  • 7%
  • Protein:
  • 1.2 g
  • 2%
  • Cholesterol:
  • 5 mg
  • 2%
  • Sodium:
  • 18 mg
  • < 1%

Based on a 2,000 calorie diet

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Directions

  1. Line 8- or 9-inch square pan with foil. Butter foil; set aside.
  2. Combine sugar, marshmallow creme, evaporated milk and butter in heavy medium saucepan. Cook over medium heat, stirring constantly, to a full boil. Boil, stirring constantly, 5 minutes. Remove from heat; add chocolate chips and vanilla. Stir just until chips are melted; pour into prepared pan. Refrigerate 1 hour or until firm. Cut into squares. Store tightly covered in a cool, dry place. About
  3. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

JLESTER1
20

JLESTER1

12/19/2003

I've made several attempts at fudge over the years and have failed miserably until now. Thank you for a recipe that is fail proof!!!! Very rich, very nice....very thankful.

ERIKA
9

ERIKA

11/15/2003

Wonderful fudge! Everybody had a blast with it, made it for my brother´s birthday and it was a hit. However, if you want it thicker use a quarter less of evaporated milk and you´re done, the perfect fudge for any ocassion!!!

ridaen
6

ridaen

11/8/2006

Perfect! This was a very easy recipe and turned out awesome. I used one 11oz bag of Dove dark chocolate squares because I'm not a big fan of Hershey's chocolate. The most tedious part was upwrapping all the individual chocolate squares, which I then chopped in the food processor a bit so they'd melt faster. I also used light butter. You can't mess this one up! I cut my squares 8 across and 8 down for 64 servings.

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