Personally, I’m not a huge fan of fudge. But my wife and kids like it…a lot! This “fudging awesome fudge” has an intense chocolate flavor and a smooth, creamy consistency. My son, who is 13, came up with the name, and I thought it was pretty spot on. Hope you like it. This recipe came from Cook’s Illustrated.
- 4 cups sugar
- 1(12-ounce) can evaporated milk
- 16 tablespoons unsalted butter (2 sticks)
- 2 cups walnuts or pecans, toasted and chopped coarse
- 1 (8-ounce) jar Marshmallow Fluff
- 2 teaspoons vanilla extract
- 12 ounces Ghirardelli 60% Cacao Bittersweet Chocolate Chips, (1 10-ounce bag of bittersweet chocolate baking chips plus 1/4 cup)
- 8 ounces unsweetened chocolate, chopped (I use Scharffen Berger 99% Unsweetened Baking Chocolate Baking Bar.)
Line a 13 x 9-inch baking dish with two pieces of foil, placed perpendicular to each other and have edges of foil overhang pan.
Bring sugar, evaporated milk, and butter to boil in large, heavy-bottomed Dutch oven over medium-high heat, stirring constantly. (I used a saucier.)
Reduce to simmer and cook, stirring constantly, until mixture is light tan in color and registers 234 degrees on instant-read or candy thermometer, 7 to 12 minutes.
Take pan off heat.
Stir in walnuts, Marshmallow Fluff, and vanilla until uniformly combined.
Let mixture cool to 200 degrees, about 7 minutes. Stir in chocolates until smooth.
Pour mixture into prepared pan and refrigerate, uncovered, until firm, about 4 hours.Using foil overhang, remove fudge from pan and cut into squares. (Fudge can be refrigerated in airtight container for up to 1 month.)