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Triple Chocolate Fudge

This recipe makes more than enough to share with family and friends. It's the ultimate yummy gift! —Linette Shepherd, Williamston, Michigan
  • Total Time
    Prep: 20 min. Cook: 25 min. + chilling
  • Makes
    6-3/4 pounds (19-1/2 dozen)

Ingredients

  • 4 teaspoons plus 1/2 cup butter, divided
  • 4-1/2 cups sugar
  • 1 can (12 ounces) evaporated milk
  • 1 teaspoon salt
  • 16 ounces German sweet chocolate, chopped
  • 2 cups semisweet chocolate chips
  • 1 package (11-1/2 ounces) milk chocolate chips
  • 2 jars (7 ounces each) marshmallow creme
  • 4 cups chopped pecans or walnuts, toasted
  • 2 teaspoons vanilla extract

Directions

  • Line two 13x9-in. pans with foil and grease the foil with 4 teaspoons butter. In a heavy Dutch oven, combine sugar, milk, salt and the remaining butter. Bring to a boil over medium heat, stirring constantly. Cook, without stirring, until a candy thermometer reads 234° (soft-ball stage).
  • Remove from the heat. Stir in chopped German chocolate and the chocolate chips until smooth. Fold in the marshmallow creme, pecans and vanilla. Spread into prepared pans.
  • Refrigerate for 1 hour or until firm. Using foil, lift fudge out of pans. Discard foil; cut fudge into 1-in. squares. Store in airtight containers.
Nutrition Facts
1 piece: 64 calories, 3g fat (1g saturated fat), 2mg cholesterol, 17mg sodium, 9g carbohydrate (8g sugars, 0 fiber), 1g protein.

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