Chocolate Fudge
We were after a creamy, rich, ultrachocolaty fudge that didn’t take hours or an arm workout to put together. Cooking a brown sugar syrup to a temperature between 234 and 238 degrees (what candymakers call “softball stage”) assured fudge that was firm yet pliable after cooling. The brown sugar offered a deep, caramely flavor that enhanced the chocolate. Marshmallows guaranteed a smooth, melt-in-your-mouth texture. Bittersweet, rather than milk or unsweetened, chocolate struck the perfect balance—still sweet enough to taste like candy but also deeply and satisfyingly chocolaty.
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Ingredients
- 3 cups packed 21 ounces light brown sugar
- 12 tbsp unsalted butter cut into 12 pieces
- ⅔ cup evaporated milk
- ½ teaspoon salt
- 12 ounces bittersweet chocolate chopped
- 5 ounces large marshmallows about 3 cups
- 1 ½ cups walnuts toasted and chopped coarse (optional)
Instructions
- Make foil sling for 8-inch square baking pan by folding 2 long sheets of aluminum foil so each is 8 inches wide. Lay sheets of foil in pan perpendicular to each other, with extra foil hanging over edges of pan. Push foil into corners and up sides of pan, smoothing foil flush to pan. Spray foil with vegetable oil spray.
- Combine sugar, butter, evaporated milk, and salt in large saucepan. Bring to boil over medium-high heat, stirring frequently. Once boiling, reduce heat to medium-low and simmer, stirring frequently, until mixture registers 234 degrees, 3 to 5 minutes.
- Off heat, add chocolate and marshmallows and whisk until smooth and all marshmallows are fully melted, about 2 minutes (fudge will thicken to consistency of frosting). Stir in walnuts, if using. Transfer mixture to prepared pan. Let cool completely, about 2 hours. Cover and refrigerate until set, about 2 hours.
- Using foil overhang, lift fudge out of pan. Cut into 1-inch cubes. Let sit at room temperature for 15 minutes before serving. (Fudge can be stored in airtight container at room temperature for up to 2 weeks.)
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