I figured since the new school year is starting in just a few days, we might as well jump ahead to the holidays. Yup, the summer-break mindset is winding down.
To get us started, let’s ease into it with this simple fudge recipe. Of course you can make your fudge straight-up—pour it into a pan and cut it into squares. Or you can finish it like the picture, domed and covered in a chocolate marbled layer. And yes, I like my fudge with raspberries, it balances the richness.
Either way you go, you are going to love this Better Homes and Garden simple fudge recipe.
I’m keeping this super short, since the little baby is all fussy from his shots and requires a whole lot of soothing. And who can turn down the extra cuddle time? Not me! Have you seen his chubby cheeks? Irresistible.
1 1/2 cups sugar 1 5 ounce can (2/3 cup) evaporated milk 1/2 cup butter 2 cups tiny marshmallows 1 cup semisweet chocolate pieces or chopped bittersweet chocolate Optional marble finish: 4 oz. white chocolate 4 oz. dark chocolate 1/2 cup chopped walnuts 1/2 teaspoon vanilla
- 1 1/2 cups sugar
- 1 5 ounce can (2/3 cup) evaporated milk
- 1/2 cup butter
- 2 cups tiny marshmallows
- 1 cup semisweet chocolate pieces or chopped bittersweet chocolate
Optional marble finish:
- 4 oz. white chocolate
- 4 oz. dark chocolate
- 1/2 cup chopped walnuts
- 1/2 teaspoon vanilla
Preparation: Line an 8x8 pan with foil, leaving a two inch overhang all the way around. Butter foil and set aside.
- Butter the sides of a 2-quart heavy saucepan. Add in sugar, evaporated milk, and butter. Cook and stir over medium-high heat until mixture boils (about 10 minutes). Reduce heat to medium; continue cooking, stirring constantly, for 6 minutes.
- Remove saucepan from heat. Add marshmallows, chocolate pieces, walnuts, and vanilla; stir until marshmallows and chocolate melt and mixture is combined. Beat by hand for 1 minute.
- Spread fudge evenly in the prepared pan. Score into squares while warm. Cover and chill for 2 to 3 hours or until firm. When fudge is firm, use foil to lift it out of pan. Cut fudge into squares. Store tightly covered in the refrigerator for up to 1 month. Makes about 2 pounds (64 pieces).
- Optional: Melt both chocolates. Pour the dark chocolate all over, then randomly pour the white chocolate on top. With a spatula drag and swirl the white chocolate into the dark chocolate making a marbled pattern. Don’t over do this or you will lose the marbled pattern.