Who doesn’t like fudge? There are tons of recipes floating around the internet for every kind of fudge. This one is the best.
Ah, fudge. Where would we be without it? Some people say that fudge was created when a cook was trying to create caramels and didn’t let the sugar syrup cook long enough. Sounds plausible to me!
Old-fashioned fudge is made by cooking sugar, water, and chocolate together until a soft ball stage (234 degrees F) is reached, then cooling until a structure starts forming and beating to add air. That takes some time and, to be honest, quite a bit of skill. This fudge recipe is foolproof, and almost as good. The trick? You must stir the cream mixture constantly – and I mean constantly – or it will scorch. You may see little dots of brown caramelized cream appearing in the mixture. That’s okay – just keep stirring harder! That’s the only difficult part.
Million Dollar Fudge
- 1-2/3 cups light cream
- 4-1/2 cups sugar
- 1/2 cup butter (NOT margarine), cut into pieces
- 2 (12 ounce) packages semisweet chocolate chips
- 1 (11 ounce) package milk chocolate chips
- 2 teaspoons vanilla
- 2 cups chopped walnuts, if desired
Grease a 9×13″ pan with butter and set aside. In a large, heavy saucepan, combine cream, and sugar. Bring to a boil over medium heat, stirring CONSTANTLY!! When it comes to a boil, lower the heat to medium low and continue to cook and stir as the mixture boils. Boil for 5 minutes.
Then remove pan from heat and immediately stir in the butter and all of the chocolate. Stir constantly until the chocolate melts into the cream mixture and the fudge becomes satiny. Stir in the vanilla and nuts, if using. Immediately spoon and spread into the prepared pan. Let stand at room temperature until cool. Cut into squares. Makes about 4 pounds of fudge.