Dialtown Daily’s Decadent Fudge

Dialtown Daily’s Personal Homemade Decadent Chocolate Fudge Recipe

‘Merica, you gotta have that Ghirardelli! Don’t cheat.


1 – 12 oz bag of Ghirardelli milk chocolate chips (don’t skimp)
7 oz of marshmallow cream (OR regular marshmallows lightly heated in microwave for 20-30 seconds)

2 1/2 cups white sugar
5-6 oz of evaporated milk
1 tsp pure vanilla extract
1 stick of REAL salted butter (cut in 1 TBSP slices)
Now grab that apron, put on a smile and let the stirring begin!

Line a 8×8 or 9×13 pan with wax paper- set to the side.
In a large mixing bowl; add the chocolate chips and put the marshmallows on top- set to the side.
In a medium saucepan; add the
sugar, evaporated milk, vanilla and 1 TBSP of butter (reserve rest of butter). Stir well. Cook on medium- high heat, stirring frequently to avoid scorching. Heat until boiling. Continue boiling & stirring for about 5 minutes. Add the rest of the butter, stirring to break up and melt. Bring back to a boil. Remove immediately and pour into the chocolate chip bowl.

Stir steadily with a heat resistant spatula to melt and break up all ingredients (be sure to scrape the sides to mix thoroughly).

Pour hot mixture into a lined pan.

Pour the final mixture into the lined pan. Set on a cooling rack. Let cool to room temperature until firm.

Let it cool and firm up – IF you can wait!

Enjoy with a big glass of sweet tea… or milk! Whatever your fancy.
But beware- this dessert is sweet, rich and addicting. Hide it before it’s all gone.

I’ll go ahead and say it… You’re welcome America!

*Thanks to my Sous Chefs and taste-testers: 13 year old Megan and 3 year old Easton and my little chef-in-training 5 month old Jase.*
Warning: It’s impossible to make this recipe without snacking on those decadent chocolate chips. Man are they good!

Submitted by Candice Knight


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