Connie’s Chocolate Fudge

GLUTEN FREE, OF COURSE!

Ingredients:

• 4 cups sugar
• 2 sticks (1/2 cup) unsalted butter, cut into bits
• 12-ounce can (1 ½ cups) evaporated milk

Chocolate can vary according to taste:
(I like chocolate fudge with a mixture of milk, dark & semi sweet chocolate.)

For the video I used the following chocolate amounts:

• Milk chocolate – various brands  9 oz.
• 1 bar Lindt dark chocolate bar with sea salt 3.50 oz. 
• 1 bar Lindt milk chocolate  4.40 oz.
• 1 ½ cups semi sweet chocolate chips
• ½ cup dark chocolate chips
•  2 cups marshmallow cream 
• ½ tsp. vanilla
• ½ tsp. salt
• chopped pecans, optional

How to make it:

1. In a large heavy kettle (butter the sides first), combine the sugar, butter, milk and cook over moderate heat, stirring, until it comes to a full boil.  Boil the mixture, stirring constantly and making sure it doesn’t scorch, for 5 minutes.  
2. Remove from heat and quickly stir in the chocolate, marshmallow cream, salt and vanilla until thoroughly combined.  If stirring is a bit challenging, feel free to use a hand mixer just until the mixture is blended. 
3. Pour into 2 – 9″x13″ pans lined with buttered heavy duty aluminum foil.
4. Let the fudge cool before cutting.   Wrap in plastic wrap and store in an air tight container in a cool place for up to 2 weeks.

Check out my blog post, “Connie’s Fudge Tips”.

Love y’all,
connie