Fudge is one of those treats that we only usually get when we’re on vacation, from one of those tourist trap chocolatiers. I never really planned to make it myself, but I thought, you know what? Why not give it a try. I have a candy thermometer and all the ingredients, and I love chocolate and fudge, so let’s do it.
Then I thought, why not turn it into a whole Thing? So, stay tuned for a bunch of different experiments with fudgemaking. I’m going to make and compare three different kinds of fudge, and write a whole post about the differences and ways you can change the recipes, so stay tuned for that in a few weeks.
For now, let’s start with the kind of fudge a lot of people are familiar with, a fudge we grew up with: Fantasy Fudge, made with marshmallow fluff. This recipe came from the back of the fluff jar, but there’s a twist: apparently, at some point, they changed the recipe. I’m using the original version here. The new version uses baker’s chocolate instead of chocolate chips, and adds more sugar to make up for the more bitter base chocolate. Well, I’m not one to shy away from using chocolate chips, so that’s what I did.
I also cut the original recipe in half and used a 8×8″ pan instead of the full version, which calls for a 9×13″ pan. That’s a lot of fudge to make for two people, especially if I’m making three batches, so I cut it down. It’s super easy to double the recipe, though, so feel free to make the full version if you prefer.
For other kinds of fudge, stay tuned for future posts in the coming weeks. Then, I’ll write a round-up and analysis of the different fudges, and what I think about them.
Fudge with Marshmallow Fluff
Equipment
- Baking Dish 8×8" for this recipe, 9×13" if you double it.
- Candy Thermometer
- Sauce Pan Dutch ovens work great too.
- Rubber Spatula
Ingredients
- 3.4 Oz Marshmallow Fluff About half a jar.
- ⅓ Cup Evaporated Milk
- 1½ Cups White Sugar
- 6 Tbsp Butter
- 1 Cup Chocolate Chips
- ½ Tsp Vanilla Extract
Instructions
- Prepare your baking dish by lining it with parchment paper for easy fudge removal later.
- In your sauce pan, melt the butter over medium heat.
- Add in the evaporated milk and sugar, and stir until well combined.
- Bring to a boil, stirring constantly. Use your candy thermometer to watch until the mixture reaches 234° F. Undercooked and it won't set, overcooked and it will crystallize.
- Once your mixture reaches temperature, remove it from the heat and stir in your chocolate chips, mixing until they're melted.
- Add in your vanilla, stir again, and ensure it's thoroughly mixed.
- Spread your fudge mixture in your baking dish as evenly as you can. Set it aside to cool for at least an hour until it sets before removing, cutting, and serving.