Triple Chocolate Fudge
Author: 
 
Ingredients
  • 4-1/2 cups sugar
  • 1 teaspoon salt
  • ½ cup (1 stick) butter
  • 1 can (13 ounces) evaporated milk*
  • 1 bag (12 ounces) semi-sweet chocolate chips
  • Four 4-ounce bars German's Sweet Chocolate, broken into chunks
  • 9 ounces milk chocolate, broken into 1-inch chunks
  • 1-1/2 7-ounce jars marshmallow creme**
  • 2 teaspoons vanilla
  • 4 cups coarsely chopped toasted walnuts (or pecans) I toasted them at 350 degrees for about 10 minutes until they are fragrant and lightly browned.
  • Notes:
  • *cans of evaporated milk are now 12 ounces, which means you are ⅛ cup short. You can either add another ⅛ cup of evaporated milk, or half-and-half which I did because I didn't have any more evaporated milk! Just don't add regular milk.
  • **I know, it's weird to use ½ jar of marshmallow creme, and it seems like it might be hard to guess exactly what a ½ jar is, because it is way too messy to remove it and measure it. I measure the creme in the jar with a ruler, and then make a circle around the jar with a marker at the halfway point; then when you scoop it out you can see when you have reached the ½ jar measure.
Instructions
  1. For of all, to make this recipe work, you must have ALL the ingredients measured and ready to go at hand. Lightly oil two 9-by-13-inch pans and set aside on a work surface. And if your cell phone rings or you get a text message, forget it! This fudge needs your full attention to work.
  2. In a 6-quart Dutch oven, combine sugar, salt, butter, and milk. Bring to a simmer, stirring constantly, over medium heat. AS SOON AS THE FIRST BUBBLE BURSTS, boil mixture without stirring for EXACTLY 8 minutes. (set a timer!) Remove from heat immediately.
  3. Quickly stir in all the chocolates and stir until melted. (I have them all in one bowl ready to dump in at once). Then stir in the marshmallow creme and vanilla and blend until the creme is blended in, then stir in nuts. Blend thoroughly yet quickly and then pour into the prepared pans, distributing evenly. Cover with foil and let sit for several hours to firm up. At this point you can refrigerate the pans, but always bring the fudge to room temperature before cutting and serving for fullest flavor and consistency.
Recipe by The Culinary Cellar at https://theculinarycellar.com/oh-fudge-its-almost-thanksgiving/