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If you’ve ever whipped up one of those “easy three ingredient fudge!” recipes, you know they're about as tasty as a chocolate-scented candle compared to the heavenly indulgent fudge you can find in a specialty chocolate boutique. I’ve tried a few of those recipes but have always been disappointed. Enter this magical recipe: only a few extra ingredients, very little time, and absolutely mind-blowing results.
Say goodbye to spending $15 for 4 little pieces of fudge! Make this divine treat and store it in the fridge or freezer for a quick chocolate fix anytime you need one! (And yes, I do mean *need*…)
*Due to the extreme heat of the sugar in this recipe, I do not recommend this as child friendly. Boiling sugar is hotter and stickier than boiling water, and it can turn a kitchen mishap into a serious burn. So please, exercise caution when cooking with hot sugar and keep the kiddos and furbabies at a safe distance.
Ingredients
3 cups light brown sugar
12 Tbsp unsalted butter, cut into 1-Tbsp slices
⅔ cup evaporated milk, NOT sweetened or condensed
½ tsp salt
½ tsp vanilla extract
12 oz. bittersweet chocolate (60-75% cacao chocolate bars or semi-sweet chocolate chips)
3 cups marshmallows, any size
Optional:
1 - 1 ½ cups chopped nuts - I recommend walnuts or almonds
Instructions
1. This recipe moves quickly. Before beginning, prepare an 8-inch square pan (metal or glass) by fully lining with parchment paper or aluminum foil.
2. Spray the pan and liner with a light layer of oil or baking spray.
3. Add the brown sugar, butter, evaporated milk, salt, and vanilla to a medium saucepan or large pot (I prefer my enameled Dutch oven for easy cleanup).
4. Place the pot over medium-high (6 out of 10) heat, stirring constantly, until it reaches a boil, then immediately turn the heat down to low-medium (4 out of 10) and continue to cook for 3-5 minutes or until the mixture reaches 233-236 degrees Fahrenheit.
5. Remove pan from heat and immediately add in the chocolate and marshmallows and stir until everything is fully melted and incorporated - don’t forget to scrape the sides.
6. Stir until the mixture is no longer shiny and turning slightly matte, approximately 1-2 minutes.
7. Quickly stir in your chopped nuts or other mix-ins.
8. Immediately pour or scoop the mixture into the prepared pan.
9. Use the spatula to gently smooth out the top of the fudge while it’s still hot; I also like to add more chopped nuts to the top layer for looks and extra crunch.
10. Allow to cool at room temperature for about 30 minutes, then cover with foil or plastic wrap and move to the refrigerator for 2-3 hours to fully set.
11. Cut into small 1-inch squares and serve immediately or store in the fridge or freezer. Bring to room temperature before serving for best texture.
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