I’m squarely in the “why mess with success?” camp. After we completed our latest batch of fudge this morning, I asked my husband if he remembered the time I had a fudge fail.
He answered, “No.”
I said, “I don’t either because I don’t believe I’ve ever had one with this recipe.”
This particular recipe is know to some as No Fail Fudge; others call it Fantasy Fudge. While’s it’s certainly fantastic, I wouldn’t go so far as to say it’s fail-proof. I’m confident it can be messed up. If you don’t boil the sugar syrup to 234 degrees, or very close to that temperature, the candy isn’t going to set properly. You’ll have a 9×9 pan of very soft fudge…or very hard fudge sauce….or very hard fudge icing. Anyway you slice it, the texture isn’t going to turn out like the fudge of your dreams.
I highly recommend a candy thermometer so the temperature can be measured accurately. Confections are persnickety. Cheat them out of several degrees of heat or add several degrees of heat and they will forsake you.
So…. this recipe that is still on the jar of Kraft Jet-Puffed Marshmallow Cream, is the only chocolate fudge recipe I use. It’s been hanging with me for about 40 years and helping me serve up perfect fudge. I hope we enjoy another 40 years together.
Y’all come see us!
Chocolate Fudge with Pecans
yields: an 9×9 pan of fudge
The current recipe on the marshmallow cream jar calls for semi-sweet chocolate squares instead of chocolate chips like the original recipe. I’m sticking with chocolate chips.
3 cups granulated sugar
3/4 cup butter ( 1 1/2 sticks)
5 ounces evaporated milk (not sweetened condensed milk)
12 ounces semi-sweet chocolate chips
7 ounces Kraft Jet -Puffed Marshmallow Cream
1 teaspoon vanilla extract
1 cup chopped pecans
Place sugar, butter and milk in a heavy-duty medium saucepan over medium heat. Bring to a rolling boil and cook, stirring constantly, until a temperature of 234 degrees is reached.
Remove from heat. Stir in chocolate chips and marshmallow cream until completely melted.
Stir in vanilla extract and pecans.
Pour in a 9×9 pan that has been line with foil and overlaps the sides. Let cool completely in pan. Remove from pan by grabbing foil. Place on a cutting board and cut into small serving pieces.
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