Making homemade chocolate fudge is easy and fun. Especially when cooking it with friends or family. You can customize in whichever way you want. With nuts, candy or anything of you’re likings to create you’re own style of fudge. I recently saw this image from Real Mom Kitchen with her idea of shaping the fudge by putting it in a cookie cutter. Which can be decorated and given to someone as a gift. I thought that was pure genius and it looks cute. Basically what Laura Powell did was “Place each cookie cutter on a piece of foil larger than the cookie cutter. Then wrap the foil around the outside of the cookie cutter to make a mold. Then fill with the fudge mixture and you can decorate it with candy if you want to.” This is perfect for the holidays, which is coming up in a month, or if you have Thanksgiving themed cookie cutters than they can be used and served during Thanksgiving.
Now lets get started on making this fudge. Here are some visual directions to help you along.
Step 1: Prepare a 8×8 square baking pan
Step 2: Grab some tin foil and line the pan. It doesn’t matter which side you put it on. Shinny or non-shinny, any is fine. This way we won’t have to use butter or oil to coat the pan. Score! One less item to clean. Be gentle, you don’t want to poke any holes as you’re placing the tin foil in. I did this to one of the corners and had to re-shift the whole thing. Curse my long nails.
Step 3: Now its time to grab you’re trusty heavy-duty saucepan.
Step 4: Add 1 1/2 cup of granulated sugar to the saucepan. Here’s a fun fact about sugar. Did you know a teaspoon of sugar has 16 calories. One and a half cup of sugar is equal to 72 teaspoons. So lets do the math, 72 times 16 equals 1,152 CALORIES. Holy cow! That’s already more than half of our total calorie intake in a day.
Step 5: Add 2/3 cup (5 fl.-oz) of Evaporated Milk.
Step 6: Add in 2 tablespoons of butter or margarine. I used the “I can’t believe its not butter” butter because I ran out of margarine.
Step 7: Now add 1/4 teaspoon salt into the saucepan. Okay, this is random, but what I want to know is why the word “saucepan” is together. Like wouldn’t you think it’d be two separate words. I don’t know. English is weird.
Step 8: On Medium heat, bring it to a full boil, stirring constantly. Keep boiling and stirring for about 4 to 5 minutes. Then remove from heat.
Step 9: Add in 2 cups of miniature marshmallows. The smaller marshmallows are better because when you mix it all together, it melts down faster.
Step 10: Add in 1 1/2 cups (9 oz) of Chocolate Morsels. Semi-sweet morsels are fine, but I only had Milk chocolate laying around so I used those.
Step 11: Add in 1/2 cup of chopped pecans. ( This step is optional) Also other nuts are fine, like walnuts.
Step 12: Add in 1 teaspoon of Vanilla Extract. Don’t you just love the smell of vanilla extract?
Step 13: Stir, stir, stir. until the marshmallows are dissolved.
Step 14: Pour into the prepared pan and refrigerate for 2 hours or until firm. As you’re waiting get started on the dishes. If you have a dishwasher, load it up and then read a book. I’m currently reading the book A Tale of Two Cities by Charles Dickens, if you haven’t heard about it, it’s based around the french revolution. It’s actually really interesting. Our class spent about a week just analyzing the first paragraph of the book.
Step 15: Take the pan out of the fridge and lift the fudge out by the aluminum foil. Cut into square and there you have it, chocolate pecan fudge.
1 1/2 cups granulated sugar
2/3 cup (5 fl.-oz. can) evaporated milk
2 tablespoons butter or margarine
1/4 teaspoon salt
2 cups miniature marshmallows
1 1/2 cups Milk chocolate Morsels
1/2 cup chopped pecans or walnuts (optional)
1 teaspoon vanilla extract
Line an 8×8 square pan with foil.
Combine granulated sugar, evaporated milk, butter and salt in a saucepan. Bring to a full boil over medium heat, stirring constantly. Boil for an additional 4 to 5 minutes as you continue stirring. Then remove from heat.
Mix in mini marshmallows, chocolate, nuts, and vanilla extract. Stir until marshmallows are melted. Pour into the prepared pan and refrigerate for 2 hours. Lift fudge from pan and cut into squares.