You WANT this to expand to be a rolling boil so it gets hot enough to pour over your chocolate, otherwise, it won’t get up to the right temperature and it won’t set right. Make sure you are heating this in a LARGE enough pot because it will bubble up and expand. You want to make sure you get a nice rolling boil when you heat the sugar and evaporated milk. That being said, sometimes the hot liquid you pour over it doesn’t get hot enough, causing the fudge to not set properly. Pouring the hot liquid over the chocolate is JUST enough to melt it and get it to the temperature you want without overheating. The reason it doesn’t get grainy is because you don’t cook the chocolate on the stove and that keeps it from getting too hot. The reason I love this recipe is that it isn’t as temperamental as other fudge recipes. If you must cut it earlier, be sure to keep the cut pieces in an airtight container or covered with plastic wrap. Cut it into 1-inch squares just before you eat it. For fresh, creamy fudge, cut it just before you serve it. Slice before serving – Again, be patient.You will get nice, perfect squares if you wait until it has completely cooled through. Be patient – Wait until the fudge sets before cutting.Try to quickly set it somewhere it won’t get bumped or moved until it has cooled enough to put it in the fridge. It will cause ripples in the fudge (I learned this the hard way). Also, try not to bump your pan after it gets set. It will begin to set fast in the square baking dish and it won’t look as smooth if you keep running your spatula over it. Quickly smooth it into an even layer while it’s still hot. Pour it in quickly, then leave it alone – Pour the hot fudge mixture into your prepared pan.Keeping it at room temperature will make the fudge too soft and the texture won’t be right. Keep it cool – For this fudge recipe, you will want to keep it in the refrigerator so it keeps its form.It rips easily and can stick to the fudge. Use parchment paper – For easy removal of the fudge from the pan, butter the baking dish, lay the parchment paper in, and then butter the parchment paper.It will become thick and harder to stir, which is a good thing! You also want to stir until the sheen is gone. Make sure your fudge is completely smooth before pouring it in. Make sure to scrape way down to the bottom of the bowl to incorporate it all. Be sure to use a heavy rubber scraper spatula to help you accomplish this. Stir and scrape the sides when mixing – You want to get all that chocolate melted and smooth.We have had readers that have swapped ingredients out or left them out, and they have been disappointed with the results.

Substitutions do not fare well with this recipe. Follow the recipe – This might seem like a no-brainer, but with fudge, you want to be pretty exact.Chopped walnuts, pecans, almonds, or pistachios all work great with this recipe. Evaporated milk – NOT sweetened condensed milk.But life is all about having little treats, am I right? Marshmallow fluff – one jar (or about 7 ounces).I use the Guittard brand but any of your favorites will work. Semi-sweet chocolate chips – 24 ounces (or two bags).Milk chocolate – I use two 8-ounce Hershey bars broken into pieces.I have tried other recipes that take much longer to prepare and trust me, it is so unnecessary! You really don’t need more than 15 minutes for perfect fudge! Here’s what you need: It comes out smooth every time, never grainy. This easy chocolate fudge recipe is the most foolproof recipe ever. Guess what? Everyone who did a taste comparison (a blind comparison I might add) with me agreed that THIS recipe tasted better! This easy fudge recipe makes beautiful gifts for Christmas or birthdays and is a fun treat to make with your kids. To make sure, I made a batch, then went to See’s so I could do a side-by-side flavor comparison. This homemade fudge recipe tastes exactly like the real, actual, classic See’s fudge recipe! It tastes just like the delicious old fashioned fudge that comes from the famous candy shop.

Vanilla marshmallow fudge recipe