Chocolate Fudge Recipes

Chocolate Fudge
2-1/2 cups sugar
1/2 cup butter
2/3 cup evaporated milk
1 jar (7 oz.) marshmallow creme
2 cups semisweet chocolate chips
3/4 cup chopped walnuts
1 teaspoon vanilla

1. Line 9-inch square or 13x9-inch pan with foil so that foil extends over sides of pan; butter foil.
   
2. In large saucepan, combine sugar, butter, and evaporated milk. Bring to a boil over medium heat, stirring constantly. Boil 5 minutes, stirring constantly. Remove from heat.
   
3. Add marshmallow creme and chocolate chips; blend until smooth. Stir in walnuts and vanilla.
   
4. Pour into buttered, foil-lined pan. Cool to room temperature.
   
5. Score fudge into 36-48 squares. Refrigerate until firm.
   
6. Remove fudge from pan by lifting foil; remove foil from sides of fudge. Using large knife, cut through scored lines.

Store in refrigerator. Makes about 3 pounds (36-48 squares).

Old Fashioned Chocolate Fudge Recipe

1-1/2 cups milk
4 oz. unsweetened chocolate (squares)
4 cups sugar
3 tbsp. light corn syrup
1/4 teaspoon salt
3 tbsp. butter
1-1/2 teaspoon vanilla

1. Combine milk and chocolate in medium-size heavy saucepan; cook over low heat until chocolate is melted. Add sugar, corn syrup, and salt. Cook, stirring constantly, to boiling.
   
2. Cook, without stirring to 234 degrees F on a candy thermometer. (A teaspoonful of syrup will form a soft ball when dropped into cold water.) Remove from heat at once. Add vanilla and butter, but do not stir in.
   
3. Cool mixture in pan to 110 degrees F, or until lukewarm.
   
4. Beat with wooden spoon until mixture thickens and begins to lose its gloss. (This will take about 15 minutes.)
   
5. Spread in a buttered 8x8x2-inch pan. Let stand until set and cool; cut into squares. Makes about 2 pounds.

Double Chocolate Fudge Recipe

2 cups (12 oz.) semisweet chocolate chips
1 (11-1/2 oz.) package milk chocolate chips
1 (14 oz.) can sweetened condensed milk
2 tbsp. cream or milk
2 teaspoons vanilla
1 cup chopped walnuts (optional)

1. In saucepan, over low heat, melt semisweet chocolate chips with 2/3 cup sweetened condensed milk, 1 tablespoon cream, and 1 teaspoon vanilla.
   
2. Remove from heat; stir in 1/2 cup walnuts. Spread evenly into foil-lined 9-inch square pan.
   
3. In another saucepan, over low heat, melt milk chocolate chips with remaining sweetened condensed milk, 1 tablespoon cream ,and 1 teaspoon vanilla. Remove from heat; stir in remaining walnuts. Spread over fudge in pan.
   
4. Chill 2 hours or until firm. Turn fudge onto cutting board; peel off foil and cut into squares. Store loosely covered at room temperature. Makes about 2-1/2 pounds.