Traditional Fudge Recipe

GF V NF

Recipe Nutrition Comment Print
Share on:
Description
 I used to make this fudge for my family's annual summer barbeque, and it's always a massive hit. It's something I can only make once a year given how sugary and rich it is, but it's fine to have on the very rare occasion. Fudge also works well as a gift too, and can be easily customized:
  • Peanut Swirl - swirl in 1/2 cup (128 g) of peanut butter, and top with 1/3 cup (50 g) chopped peanuts
  • Peppermint - replace vanilla with 1/4 tsp mint extract, and top with chopped peppermint candies
  • Cookies & Cream - mix in and top with some crushed oreos
 If you omit the sugar and marshmallows, and instead sweeten with some liquid monk fruit, you will end up with my Bittersweet Keto Fudge, which is less than half the calories, sugar free, and has that same fudge texture with a bold chocolate flavor. On the left is my classic fudge, and on the right is the sugar free version
Time
Prep Time:
5 minutes

Rest Time:
3 hours

Cook Time:
15 minutes

Total Time:
3 hours 20 minutes
Cost
Total Cost:

Cost per Serving:
$0.06
Ingredients
Serving(s)
  • 5 oz can Evaporated milk
  • 2.25 cup Granulated sugar
  • 2 tbsp Unsalted butter
  • 1/4 tsp Salt
  • 13 regular Marshmallow
  • 5 oz bar 100% chocolate
  • 1 tsp Vanilla extract
Instructions
Cook Mode Off: Prevents screen dimming
Pictures: Shown
  1. Line an 8" square pan with parchment paper, and set aside

    2.
  2. In a medium saucepot over medium-high heat, combine the evaporated milk, sugar, butter, and salt with a heat-proof silicone spatula. Wear an oven mitt on your mixing hand to prevent burning from splashing

    3.
  3. Bring to a full rolling boil. Stir constantly, scraping the bottom, sides, and corners of the pot to prevent sticking and burning. Let boil for 5 minutes under constant stirring

    4.

  4. Remove from heat and add your marshmallows, chocolate, and vanilla. You can either use 2 cups of mini marshmallows, or 13 regular marshmallows (chopped)

    5.
  5. Vigorously stir to completely melt the marshmallows and chocolate, and the mixture is smooth

    6.

  6. Transfer the fudge into your lined pan, and level it out by tilting the pan. Chill in the fridge for 3 hours to set before slicing

    7.

Nutrition Facts
------------------------------------------
Servings: 49
Calories: 68
------------------------------------------
Total Fat: 2.2g (3 %)
 Saturated Fat: 1.4g (7 %)
 Polyunsaturated Fat: 0.1g
 Monounsaturated Fat: 0.5g
Cholesterol: 2mg (1 %)
Sodium: 17mg (1 %)
Total Carbohydrate: 11.9g (4 %)
 Fiber: 0.5g (2 %)
 Net Carbs: 11.4g
 Total Sugar: 10.3g
  Added Sugar: 10.3g (21%)
Protein: 0.6g (1 %)
------------------------------------------
Vitamin B12: 0mcg (0 %)
Vitamin D: 0mcg (0 %)
------------------------------------------
Calcium: 11mg (1 %)
Iron: 0.51mg (3 %)
Magnesium: 10mg (2 %)
Potassium: 33mg (1 %)
------------------------------------------
Glycemic Index:
64.4

Glycemic Load:
7.6


Sources of Inspiration
https://www.ghirardelli.com/recipes/ghirardelli-peanut-butter-swirled-fudge-rec1136