Three-Chocolate Fudge

Besides these deliciously easy Oreo Balls and Buckeyes, I’ve not made much candy around Christmas time. This year was different after Beth told me about this super-easy fudge recipe she found. After three successful batches which disappeared amazingly quickly, part of the fourth batch is now in the freezer until everyone is hungry for it again. We are big fans of The Fudgery fudge in Saint Louis’s Ballpark Village (formerly was in the Union Station shopping mall but that’s gone now), but the exorbitant price kind of spoils the taste a little for me. So this fudge is just as good as the Fudgery fudge; and, according to some folks here (myself included), it’s even better!

And cheap.

And easy!

Go ahead. Give it a try. See what you think!

Three-Chocolate Fudge

Ingredients

· 1 tablespoon butter

· 3-1/3 cups sugar

· 1 cup packed dark brown sugar

· 1 can (12 ounces) evaporated milk

· 1 cup butter, cubed

· 32 large marshmallows, halved

· 1 teaspoon vanilla extract

· 2 cups (12 ounces) semisweet chocolate chips

· 14 ounces milk chocolate, chopped

· 2 ounces semisweet chocolate, chopped

· 2 cups chopped pecans, toasted

Directions

· 1. Line a 15x10x1-in. pan with foil; grease foil with 1 tablespoon butter.

· 2. In a heavy large saucepan, combine sugars, milk and cubed butter. Bring to a rolling boil over medium heat, stirring constantly; cook and stir 5 minutes. Remove from heat. Stir in marshmallows and vanilla until blended.

· 3. Gradually stir in chocolate chips and chopped chocolate until melted. Fold in pecans. Immediately spread into prepared pan. Refrigerate 1 hour or until firm. Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares. Store between layers of waxed paper in an airtight container.

A few pictures and comments.

Before I started each batch, Josh cut the butter and the marshmallows and chopped the chocolate bars. I prepared the pan. For my record for next year: I used my airbake jellyroll pan.

Sugars, butter, and evaporated milk.

Vanilla and marshmallows ready to add.

Three chocolates ready to add (although technically since two are semi-sweet it’s only two kinds of chocolate…oh well).

While initial ingredients boiled for five minutes, I turned the heat down so the boil wasn’t so vigorous that I got splattered. Add vanilla and marshmallows, stirring as marshmallows slowly melt.

Add chocolate while stirring.

Doesn’t take long for chocolate to melt and turn the mixture into a creamy chocolate color.

(around here we skip the pecans…)

After fudge is refrigerated for an hour or so, I used a flip method to get it out of the pan.

Cover with a larger jelly roll pan,

do an easy flip,

remove original smaller pan,

and peel foil off.

That’s a lot of fudge to cut into bite-size pieces, so I elect the Fudgery method: chunk it up. I think it stays more moist that way also.

Cleaning the knife between cuts made for cleaner edges. Delicious either way but just looks a little nicer with clean edges.

I froze some for a trial, and it seemed to thaw fine and was just as good.

That’s it!

Meets my two requirements for a recipe to remember: easy and oh so delicious!