Dialtown Daily’s Personal Homemade Decadent Chocolate Fudge Recipe
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 the final mixture into the lined pan. Set on a cooling rack. Let cool to room temperature until firm.
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.
*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