Chocolate Fudge Recipe

Some people spend days on end making cookies at Christmas.  I do one thing every year, make chocolate fudge.  I have people who expect and enjoy it.  Therefore, I will stick to what I can do well.  I would love to do tons of cookies, but I want to enjoy Christmas and not stress myself out.  If you want good cookie recipes, see all of Shannon's recipes from her Cookie Swap.

When I make chocolate fudge, I usually double the recipe.  Instead of just using 10 ounces of evaporated milk, I put in the whole 12 ounce can.  It makes it just a bit creamier.

Chocolate Fudge Recipe:

3 cups of sugar

3/4 cup (1 1/2 sticks) butter

1 (5 oz) can of evaporated milk (use 12 ounces if you double recipe)

2 cups of chocolate chips

1 (13 oz) jar of marshmallow crème

1 tsp of vanilla

Heat sugar, butter, and evaporated milk to full rolling boil in 3-quart heavy saucepan on medium heat, stirring constantly.  Boil on medium heat until candy thermometer reaches 234 degrees, stirring constantly to prevent scorching, about 4 minutes.  Remove from heat.

Stir in chocolate and marshmallow crème until melted, stir in vanilla.

Place in two long rectangular glass dishes (pre-sprayed with Pam).  Place in refrigerator to set overnight.  I like to keep mine stored in the refrigerator.

I hope you enjoy this recipe for many years to come!