Delicious Chocolate Fudge Recipe

Fantasy chocolate fudge at its finest, but oh-so-bad. The creamy, silky chocolate squares are difficult to resist, and it's an icon of holiday pleasure. I adore the way each bite flutters on my teeth's enamel. I enjoy the surge of tooth-ache-inducing sweetness that passes before I realise what has happened. Having said that, I'm never the provider - I'm never the maker. I know what goes into a batch of fantasy chocolate fudge, and I rarely have anything other than chocolate in my kitchen - no Kraft marshmallow creme, margarine, massive amounts of white sugar, or evaporated milk. But we're in the thick of the holiday season, and I came across a jar of Ricemellow Crème while out shopping the other day.

Fudge, on the other hand, contains chocolate. At Trio Fudge, all of our varieties have a milk chocolate, dark chocolate, or white chocolate basis. Fudge is classified as a form of chocolate, yet it exists in its own dessert universe! Fudge is chocolate, but not all chocolate is fudge!

I used Rice mellow creme here. If you can't find Ricemellow Crème in your natural food store, you can still use regular marshmallow creme with good results. Vegans, I almost did this with coconut oil - I think it would be a reasonable (and tasty) substitute for the butter here.

Chocolate Fudge

Ingredients

• 1 9.7-ounce bar of good-quality semi-sweet chocolate (62% Scharffen Berger)
• 3 cups organic cane sugar
• ¾ cup unsalted butter
• ⅔ cup lite coconut milk (regular is fine too)
• 7 ounces Ricemellow creme  (or the marshmallow creme of your choice)
• 2 teaspoons vanilla extract
• 1 cup chopped walnuts (optional)

Directions

1. Butter a 13x9 baking dish. Alternately, you can line it with parchment paper. Finely chop the chocolate bar and set aside.
2. Combine the sugar, butter, and coconut milk in a thick-bottomed medium-large saucepan. Slowly bring the mixture to an active boil, stirring constantly. Continue boiling for five minutes over medium heat - if you are using a candy thermometer it should reach about 235F degrees. Remove from heat, stir in the chopped chocolate. Continue stirring until the chocolate is melted, add then add the Ricemellow Creme, vanilla, and nuts (if you are using them).
3. Pour the fudge into the prepared baking dish, and let cool. After 5 minutes or so, I use a spatula to make a swirl texture on the top of the fudge (optional). You can let it set at room temperature, but I like to let it cool in the refrigerator overnight, where it sets up nicely, making it simple to slice into ½-inch cubes. Tip: A thin knife is best for cutting, or (even better) a large pizza cutting wheel.

Makes a couple hundred tiny fudge bites.

Note: Do not overcook your fudge then it will become hard.

We hope you enjoyed this post on how to make fudge! If you want to know more about making fudge, or even some tips for the perfect homemade fudge recipe, check out our blog post here.

Fudge recipe

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Ingredients

  

• 1 9.7- ounce bar of good-quality semi-sweet chocolate 62% Scharffen Berger
• 3 cups organic cane sugar
• ¾ cup unsalted butter
• ⅔ cup lite coconut milk regular is fine too
• 7 ounces Ricemellow creme or the marshmallow creme of your choice
• 2 teaspoons vanilla extract
• 1 cup chopped walnuts optional

Instructions

 

• Butter a 13x9 baking dish. Alternately, you can line it with parchment paper. Finely chop the chocolate bar and set aside.
• Combine the sugar, butter, and coconut milk in a thick-bottomed medium-large saucepan. Slowly bring the mixture to an active boil, stirring constantly. Continue boiling for five minutes over medium heat - if you are using a candy thermometer it should reach about 235F degrees. Remove from heat, stir in the chopped chocolate. Continue stirring until the chocolate is melted, add then add the Ricemellow Creme, vanilla, and nuts (if you are using them).
• Pour the fudge into the prepared baking dish, and let cool. After 5 minutes or so, I use a spatula to make a swirl texture on the top of the fudge (optional). You can let it set at room temperature, but I like to let it cool in the refrigerator overnight, where it sets up nicely, making it simple to slice into ½-inch cubes. Tip: A thin knife is best for cutting, or (even better) a large pizza cutting wheel.

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