Classic Chocolate FudgeClassic Chocolate Fudge
Classic Chocolate Fudge
Classic Chocolate Fudge
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Recipe - Frankston #713
Classic Chocolate Fudge
0
Servings36
Cook Time30 Minutes
Calories106
Ingredients
1 2/3 cups granulated sugar
2/3 cup evaporated milk
2 Tbs butter
1/2 tsp salt
2 cups miniature marshmallows
1 1/2 cups semisweet chocolate chips
1 tsp vanilla extract
1/2 cup pecans, chopped
Directions
  1. Line an 8-inch square baking pan with foil; set aside. Butter the sides of a heavy 2-quart saucepan. Add sugar, milk, butter and salt to pan. 
  2. Bring to a boil over medium heat, stirring occasionally. Once boiling, add a candy thermometer to side of pan. Boil until mixture reaches 235° F, about 10 minutes. Remove from heat. 
  3. Stir in the marshmallows, chocolate chips, vanilla and pecans. Stir until marshmallows and chocolate melt and blend. Let cool to 110° F, about 30 minutes. Begin stirring vigorously or until mixture loses its shine and begins to thicken. Pour into prepared pan. 
  4. Chill until set, about 4 hours or overnight. Cut into 1-inch squares. Store in refrigerator in a sealed container.

Toppings:

  • sea salt and crushed pretzels
  • white chocolate with crushed peppermints
  • crushed toffee
  • chocolate mint candies 
Nutritional Information

Calories: 106, Fat: 4 g (2 g Saturated Fat), Cholesterol:3 mg, Sodium: 43 mg, Carbohydrates: 18 g, Fiber: 1 g, Protein: 0 g.

0 minutes
Prep Time
30 minutes
Cook Time
36
Servings
106
Calories

Shop Ingredients

Makes 36 servings
1 2/3 cups granulated sugar
Not Available
2/3 cup evaporated milk
Not Available
2 Tbs butter
Not Available
1/2 tsp salt
Not Available
2 cups miniature marshmallows
Not Available
1 1/2 cups semisweet chocolate chips
Not Available
1 tsp vanilla extract
Not Available
1/2 cup pecans, chopped
Not Available

Nutritional Information

Calories: 106, Fat: 4 g (2 g Saturated Fat), Cholesterol:3 mg, Sodium: 43 mg, Carbohydrates: 18 g, Fiber: 1 g, Protein: 0 g.

Directions

  1. Line an 8-inch square baking pan with foil; set aside. Butter the sides of a heavy 2-quart saucepan. Add sugar, milk, butter and salt to pan. 
  2. Bring to a boil over medium heat, stirring occasionally. Once boiling, add a candy thermometer to side of pan. Boil until mixture reaches 235° F, about 10 minutes. Remove from heat. 
  3. Stir in the marshmallows, chocolate chips, vanilla and pecans. Stir until marshmallows and chocolate melt and blend. Let cool to 110° F, about 30 minutes. Begin stirring vigorously or until mixture loses its shine and begins to thicken. Pour into prepared pan. 
  4. Chill until set, about 4 hours or overnight. Cut into 1-inch squares. Store in refrigerator in a sealed container.

Toppings:

  • sea salt and crushed pretzels
  • white chocolate with crushed peppermints
  • crushed toffee
  • chocolate mint candies