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Easy Chocolate Fudge

Some men, for reasons I do not fully understand, insist on denouncing chocolate in all its forms. Perhaps they were once told that only women should love chocolate. I’m sure that this myth is founded on the (incorrect) assumption that all women will eat any kind of 5-cents-per-pound “chocolate” sold at the neighborhood drug store in boxes that look as though they’ve been around since the Eisenhower administration. Talk about insulting! Fortunately, even here in the states, general appreciation of quality chocolate is spreading like wildfire. Hopefully we’ll get this myth stamped out in short order. This myth is relevant here because I made this fudge for a friend who has, on occasion, espoused the belief that real men don’t eat chocolate. He does like fudge and brownies, though….

Fudge is a dense, creamy, semi-soft confection that melts in your mouth and is most often chocolate flavored. It has been around since the late 19th century. It’s origins, however, are shrouded in mystery. Some people attribute it to American college women using candy making as an excuse to stay up late. This sounds like a crazy theory to me. Doing homework? Studying? Valid reasons. Making candy? Delicious, sure, but perhaps not the best excuse.

However it came about, it is a popular treat. It can be made in a wide variety of flavors, ships well and tastes great. This fudge recipe must be one of the easiest there is. Based on this recipe, courtesy of Hersheys, I used different chocolate but followed the same procedure. The nice thing here is that you do not need a candy thermometer – just watch the clock when you’re cooking. It is important to stir constantly to prevent scorching your candy. It will start to set when you pour it into your pan, so just tap the bottom and sides a few times to smooth it out instead of trying to use a spatula or a knife to get a level top.

If you’re travelling with these, make sure to layer them with wax or parchment paper or they’ll stick together.

Easy Chocolate Fudge
1 1/2 cups sugar
5 oz. condensed milk
7 oz marshmallow fluff (1 jar)
4 tbsp butter, softened
12 oz chocolate (56% or semisweet), chopped
1 tsp vanilla
1/2 cup walnuts or pecans, chopped (optional)

Line a 8×8 inch baking pan with foil or plastic wrap and butter it.
In a medium sauce pan, combine sugar, milk, marshmallow and butter. Bring mixture to a boil, stirring often. Continue to cook over medium heat for 5 minutes, stirring constantly. Use a heat resistant spatula to scrape down the sides of the pan.
Remove from heat and stir in chocolate and vanilla until mixture is smooth. Pour immediately into prepared pan. Let set for 1 hour in the refrigerator before slicing.
Store in an airtight container in the fridge.
Makes 3 dozen squares.

Substitution notes: If you cannot get evaporated milk/unsweetened condensed milk, use half and half or light cream. If you cannot get a jar of marshmallow fluff, use 1- 10 oz bag of marshmallows.
Let me also take this opportunity to note not to use store bought Australian marshmallows as a substitute unless you can get jet puffed ones. I never saw American-style marshmallows when I was in Aus., but the ones I usually snacked on were chewy/crumbly and dry (I liked them, though!) and would not be appropriate for this recipe. It needs to be creamy. I’m sure it would work with homemade marshmallow fluff, though…

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  • the baker
    June 14, 2005

    those look VERY inviting. chocolate is my best friend and I think it should be a staple food. haha. those who avoid chocolates are definitely missing out on something big.

  • Nic
    June 14, 2005

    Thanks, I think they look inviting, too. Who could resist such a neat and tasty package? Not that I’m tooting my own horn here. =)

  • Stephanie
    June 14, 2005

    I’ve been reading the Hannah Swenson mysteries, and in any crisis, Hannah recommends chocolate!

    That fudge looks wonderful, but alas!, I grew up in a drop-fudge house. I was raised watching my Grammy stir for ages, then beat the goey mixture on platters for ever. And now, of course, I have to make it the same way!
    I can admire, from afar, pan fudge…but my family’s honor won’t allow me to taste!

  • Andrea
    June 15, 2005

    Never tried to make fudge before. Have a good excuse now.
    I like the way you neatly packed them to avoid sticking.

  • Nic
    June 15, 2005

    Stephanie – I have to say that you’re lucky because most people don’t make fudge like that anymore. And I can’t say I blame you for preferring it your grandmother’s way!

    Dreska- Thanks. With fudge, you have to take the time to make the packaging well so they don’t all stick together.

  • Melissa
    June 15, 2005

    Your post makes me think of my dad. On a wintery afternoon he would pull out the can of Hershey’s Cocoa and make fudge. Actually the same memory (same recipe?) as Stephanie! It took forever and us kids were always impatient!

  • Bakingfreak
    June 15, 2005

    Hello Nic.
    I really really really enjoyed reading your blog!!! i discovered your blog and i stayed on it for about 1,5 hour!!! Reading all your recipes. Wow. I wished i had an oven in my studentdorm… Might go to a friend tomorrow to bake in her oven… Can’t wait to try your recipes!! I added your site to my favorites, so that says a lot!!! Thank you sooo much Nic. You made my day.

  • Ana
    June 15, 2005

    This fudge looks really creamy. I never made fudge, but I’ve tasted it and do not like to feel the texture of the granulated sugar in my mouth.

    They look beautiful though.

  • Nic
    June 15, 2005

    Melissa – Food memories are the best, I think.

    Corianne – You made my day, too.

    Ana – I know exactly what you’re refering to. I think this fudge is pretty creamy, but it definately has a touch of the granular, melt-in-your mouth touch typical of fudge.

  • Clare Eats
    June 15, 2005

    Hi Nic
    these look great… pity about the Aussie marshmallows….

    But I just posted the AQIS rules…
    I hope it helps

  • Liz
    June 15, 2005

    Wow! That’s yummy looking fudge. I’m usually not a big fan of fudge, but a piece of that would be welcomed right now. I might just have to give that one a try.

  • Lauren
    June 16, 2005

    I keep meaning to write you a note to let you know how much I enjoy your blog. Congratulations on finishing your classes. I’ve been using your recipes and I love them!

  • Nic
    June 16, 2005

    Clare – Thanks for posting it. I’ll probably make an announcement for the mini-event after SHF.

    Liz – If you do try it, I hope that you enjoy it. It’s darn good fudge.

    Lauren – Thank you!

  • Anonymous
    June 16, 2005

    Banyan Productions, (the producers of Trading Spaces, Epicurious, Birth Day, and Ambush Makeover), just released a new video that has a ton of great recipes that you can get to the table in 15 minutes or less. They’ve got some of them running on Comcast’s On Demand service (which is how I found out about it) and have a 2 DVD set that you can buy. Here’s a link to their website with more info http://www.15andDone.com

  • Moira
    June 16, 2005

    Oh, Nic- if only I’d used this recipe at Christmas instead of James Beard’s ‘Never Fail Fudge’, which failed so spectacularly that I couldn’t (wouldn’t) give any of it away. I threw it in the freezer (all 4 1/2 pounds of it!) and planned on using it as a ganache, but picked at it when I had cravings instead. I just got rid of the last 3 lbs. a couple of weeks ago…what a disaster.

    Your shots are looking great!

  • McAuliflower
    June 16, 2005

    Dang, that looks too good! We should start coding posts, to warn readers about what they are about to get sucked into… Danger: Sugar Alert Ahead!

    I had fun last halloween making odd ball fudge. Substituting white chocolate works well in this recipe, which then screams for the addition of neon food coloring, and cool flavors! Orange, lime, and blue mint worked great. 🙂

    thanks for the memory

  • Nic
    June 17, 2005

    Moria – Sometimes we just have to let go of the results of less-than-successful attempts. It’s a shame when it’s fudge, though.

    McAuliflower – Blue Mint? Wow. I bet the kids loved that!

  • ROhan
    July 3, 2005

    Looks good.

    Do You have the recipe for the ‘Hard to make fudge’ like what Stephanie and Melissa spoke about ? Just want to give that also a shot

  • Evelyn
    July 18, 2005

    Hello Nic,

    I’m residing in Singapore. I’d like to try this recipe but the problem is I can’t find Marshmallow Fluff or Creme anywhere here. How can I turn Marshmallow into Fluff?
    Your kind advice is greatly appreciated! :)))


  • Anonymous
    July 26, 2005

    must be heaven…yummy!


  • Pille
    August 31, 2005

    Will make a mental note of this recipe using Fluff as well! Thanks, Nic!

  • Melissa
    August 31, 2005

    I haven’t made this in more than a decade, but somehow I’m craving it now like crazy! Thanks for pointing us to your recipe – I may just have to give it a try! (by the way, have you ever had success with fudge made ‘the real way’?)

  • Nic
    September 1, 2005

    I haven’t made fudge the old fashioned way in a long time. But the holidays are approaching (distantly, but steadily), so perhaps I’ll get one out to give as gifts.

  • Katie
    November 11, 2007

    I recently made a batch of the easy chocolate fudge, but with a few ammendments: I replaced the butter with peanut butter and cut the recipe in half then chilled it in a tiny bread pan. Turned out just great!! Even my partner’s English family that usually scoffs at the idea of combining peanut butter with either chocolate or jam loved it!!! Thanks for the recipe.

  • southerngems
    October 19, 2008

    I can’t wait to try this recipe! It looks delicious! Thanks for posting it.

  • A Tale of Three Fudges
    August 5, 2009

    […] Here are the links to the recipes I used: Maple Syrup Fudge, Chocolate Fudge (This website also has some really neat info about the science behind candy making — highly recommended), and Marshmallow Fudge. […]

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