Chocolate Fudge

December has finally arrived and now its time for the twinkling lights, decorated cookies, hot chocolate, and snowy days. I wanted to celebrate the season by posting some of my favorite holiday foods throughout the month. The first recipe I thought I would share is chocolate fudge.

I am hoping to put up some Christmas decorations this week provided I get the courage to wrestle the storage bins out of the closet. Fudge is a perfect way to build up the energy necessary to take on the task. This fudge recipe I found on marthastewart.com is a soft, rich, and creamy chocolate that melts in your mouth.

Ingredients: 

  • 4 tablespoons of unsalted butter, plus more for the pan
  • 3 cups of mini marshmallows
  • 1 cup of sugar
  • 1/2 cup of heavy cream
  • 1/2 teaspoon of salt
  • 1/2 teaspoon of pure vanilla extract
  • 1 12 ounce bag of semisweet chocolate chips
  • 1 cup of walnuts, coarsely chopped
I started by buttering an 8 inch square baking pan. I lined the pan with parchment paper and  left a bit of overhang on all four sides. Then I buttered the parchment paper.
In a large saucepan I added 4 tablespoons of butter, 3 cups of marshmallows, 1 cup of sugar, 1/2 of a cup of cream, and 1/2 of a teaspoon of salt. I cooked this, stirring often, on medium low heat for 10 minutes and the marshmallows were melted.
Then I removed the marshmallow mixture from the heat and stirred in 1 12 ounce bag of chocolate chips, 1/2 teaspoon of vanilla extract, and 1/2 cup of walnuts. I stirred until the chocolate had melted.
I poured the fudge into the prepared pan and smoothed the top. Then I evenly sprinkled on the remaining 1/2 of a cup of walnuts.
I let the fudge cool for 30 minutes. Then I refrigerated for 1 hour.
Once the fudge had set I used the overhang to remove it from the pan. I placed the fudge on a cutting board and cut it into squares.

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