I brought along some fudge to Ru’s party on Saturday and I thought I’d post it here in case anyone would like the recipe. I had in mind that I could bake a dessert and something with nuts & chocolate sounded good. So, I decided on fudge and headed to AllRecipes for an appropriate recipe.
I searched for “fudge” and found my way to their fudge section. From there, I navigated to the Fudge with Nuts recipes and on to the recipes for Chocolate Fudge [with Nuts]. There were about a dozen recipes there and I concetrated on those recipes which already had many reviews (recipes that are highly rated tend to garner more reviews, which leads to more reviews and so on).
I settled on Aunt Teen’s Creamy Chocolate Fudge. It had 343 reviews and still had an average 5-star rating. What I also liked about it — in addition to its inclusion of two types of chocolate along with marshmallow creme — was that it required no fancy candy thermometers (as some fudge recipes do). Here’s the recipe:
Aunt Teen’s Creamy Chocolate Fudge
- 1 (7 ounce) jar marshmallow creme
- 1 1/2 cups white sugar [see notes below on alterations]
- 2/3 cup evaporated milk [a 5 oz can]
- 1/4 cup butter
- 1/4 teaspoon salt
- 2 cups semisweet chocolate chips [one full 12 oz bag]
- 1 cup milk chocolate chips [half a 12 oz bag]
- 1/2 cup chopped nuts [walnuts work very well here, though pecans would probably also be good]
- 1 teaspoon vanilla extract
Preheat oven to 350°. Line a rimmed baking sheet with parchment paper and spread the nuts in an even layer. Toast them for 4 minutes, rotate pan, and continue to toast until fragrant and color deepens slightly, about 4 minutes longer. Then set them aside to slightly cool until they’re needed.
Line an 8×8 inch pan with aluminum foil. Set aside.
In a large saucepan over medium heat, combine half the jar of marshmallow creme, sugar, evaporated milk, butter and salt. Bring to a full boil, and cook for 5 minutes, stirring constantly.
Remove from heat and pour in semisweet chocolate chips and milk chocolate chips. Stir until chocolate is melted and mixture is smooth. Stir in nuts and vanilla; lightly fold in remaining marshmallow creme. Pour into prepared pan. Chill in refrigerator for 2 hours or until firm.
Recipe notes and alterations:
Though the recipe calls for 1 1/2 cups of sugar, some of the reviews suggested trying just 1 cup of sugar instead. Since I didn’t want an overly-sweet fudge, I went with that suggestion (which worked out well). On a later batch, I tried using just 2/3 cup of sugar and that seemed to further improved the chocolatiness-to-sweetness ratio.
At one point, I also thought about using Splenda in lieu of sugar altogether. However, I decided not to take a chance on that as fudge recipes tend to rely on the crystalline nature of sugar for the proper chemical reactions (unlike many other baked goods which only use sugar for its sweetening properties). Besides, even though fudge isn’t a low-carb food (this recipe has about 18g carbs per piece), the granular sugar alone isn't that much of a factor towards that count (after all, it’s one cup divided over 48 pieces).