One of the recipes I’ve been making the longest is this fudge recipe! I always helped my mom make it at Christmas time as a kid, until I finally got the age where I could do it all myself. It’s decadent and delicious without being over-the-top sweet, if you know what I mean. I’m not typically a fudge girl, but this stuff goes down reaaaal easy.
3 cups of granulated sugar
3/4 cup of butter (1.5 sticks; I use salted)
2/3 cup of evaporated milk
a 12 oz. package of semi-sweet chocolate chips (I use Nestle Toll House chips)
a 7 oz. jar of marshmallow fluff (you’ll use the whole jar, not just 7 oz.)*
1 teaspoon of vanilla extract
(optional: add 1 cup of chopped nuts)
*There seems to be more than just 7 oz. of fluff in a 7 oz. jar, so use an entire 7 oz. jar.
Combine sugar, butter, and evaporated milk in a medium saucepan over medium heat and bring to a rolling boil, stirring regularly. Once in a rolling boil, stir constantly for 5 minutes (still over medium heat). After 5 minutes, remove from heat and stir in chocolate chips. Once chips are melted and it is a smooth consistency, add fluff and vanilla. Stir everything until well blended (you shouldn’t see any of the fluff anymore). Pour into a greased (with butter or spray) pan and let cool. The size of the pan will determine how thick the fudge is – I usually do an 8×10 pan, but you can do a smaller size for thicker pieces.
Cut into squares and place in mini cupcake papers.