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Chocolate Fudge in 10 minutes: Smooth Rich & Fabulous
My mother-in-law was known as Mamie to many and she used to make this impressive fudge that I loved. We knew it as "Mamie's fudge" and I always thought it was named after her. I later learned that, although it was indeed "Mamie's fudge," it was named after a different Mamie - one with the last name of Eisenhower. Yup. The first lady of the 1950s. But to me it will always be my son's "Grandma Mamie's" fudge.
I'm including Grandma Mamie's original version of the recipe here - copied from her yellowed hand-written recipe collection.
Note: The original recipe, as I recently learned, called for German Baking chocolate, which Grandma Mamie considered too sweet so she used semi-sweet or sometimes bittersweet chocolate. You can use any of those three or even a combination, according to your taste preference.
People will think you slaved over this delicious fudge for hours instead of 10 minutes!
Please don't reveal how easy and how much fun this recipe really is. I'd like to continue impressing my friends and neighbors without them knowing that I spend a lot more time eating this than making it.
Cook Time
Prep Time: About 12 to 15 minutes
Total Time: 3 to 4 hours
Serves: a lot - or me for about a week
Ingredients
- 4 1/2 cups sugar
- Dash of Salt
- One 14 1/2 oz. can evaporated milk
- 2 tablespoons unsalted butter
- One 12 oz package semi-sweet chocolate bits
- 12 ounces dark chocolate baking squares, shaved or cut into pieces (see note in introduction for other options)
- 1 pint jar marshmallow fluff
- 2 cups chopped walnuts or pecans
Fond of Fudge?
Instructions
- Place chocolate (both types) and marshmallow fluff in a large bowl and set aside.
- Combine sugar, salt, evaporated milk and butter in large saucepan on stove and bring to a boil, stirring frequently.
- Reduce heat and simmer for 6 minutes, stirring constantly.
- Gradually pour hot syrup over chocolate marshmallow mixture and beat until chocolate is melted and evenly incorporated.
- Stir in nuts.
- Pour into buttered pan (depending on thickness, makes two 9x12" pans or one large (11 x 16") jelly roll pan.
- Store in a cool place for a few hours until firm.
- Cut into squares.
The Original Sweeter German Chocolate Recipe
Choose Your Chocolate
© 2013 Chazz
