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Category: Candy
Prep Time: Cook Time: Total Time:
4 1/2 cups sugar
1 can (12 ounces) evaporated milk
1 cup (2 sticks) butter, cut into pieces
18 ounces of semisweet chocolate bits
1 teaspoon vanilla extract
1 cup nuts (optional)
Butter 13-by-9-inch pan and line with silicone coated parchment paper or wax paper. In a large soup pot, combine the sugar and evaporated milk. Heat, stirring constantly, until the mixture comes to a rolling boil. Boil and stir for 8 minutes.
Remove from the heat. Add the butter and semisweet chocolate bits. Stir until melted and smooth. Stir in the vanilla and nuts. Pour into the prepared pan. Cool and cut into squares.
To prepare ahead: You can make the Chocolate Fudge up to a week ahead. When cool, wrap in plastic wrap. When ready to serve, cut into individual pieces.
To freeze: You can freeze the prepared Chocolate Fudge for up to 3 months. Make as directed above. When cool, cut into 4 equal pieces (for 4 different occasions). Wrap each piece separately in plastic wrap and then place in a plastic bag and freeze. Thaw 2 to 3 hours at room temperature, cut into squares, and serve.
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OLD-FASHIONED CHOCOLATE FUDGE
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Category: Candy
Prep Time: Cook Time: Total Time:
4 1/2 cups sugar
1 can (12 ounces) evaporated milk
1 cup (2 sticks) butter, cut into pieces
18 ounces of semisweet chocolate bits
1 teaspoon vanilla extract
1 cup nuts (optional)
Butter 13-by-9-inch pan and line with silicone coated parchment paper or wax paper. In a large soup pot, combine the sugar and evaporated milk. Heat, stirring constantly, until the mixture comes to a rolling boil. Boil and stir for 8 minutes.
Remove from the heat. Add the butter and semisweet chocolate bits. Stir until melted and smooth. Stir in the vanilla and nuts. Pour into the prepared pan. Cool and cut into squares.
To prepare ahead: You can make the Chocolate Fudge up to a week ahead. When cool, wrap in plastic wrap. When ready to serve, cut into individual pieces.
To freeze: You can freeze the prepared Chocolate Fudge for up to 3 months. Make as directed above. When cool, cut into 4 equal pieces (for 4 different occasions). Wrap each piece separately in plastic wrap and then place in a plastic bag and freeze. Thaw 2 to 3 hours at room temperature, cut into squares, and serve.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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