Recipe by Cathy
"This rich chocolate fudge recipe is as easy to make as it is fattening!"
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semisweet chocolate chips
12 (1 ounce) squares
German sweet chocolate
1 (7 ounce) jar
4 1/2 cups
1 (12 fluid ounce) can
This recipe is absolutely fantastic! It's easy to make and tastes terrific, but my favorite thing about it is its versatility. You can substitute pretty much any flavor for the chocolate chips (peanut butter, mint, all milk chocolate or all dark) to make great fudge variations. You can also make double-layered fudge very easily. For example, I put 12 oz peanut butter chips and half the marshmallow in one bowl and 12 oz milk chocolate chips and half the marshmallow in another. Then after boiling the sugar mixture, I poured half into each bowl. I spread the milk chocolate mixture on the bottom of the pan and the peanut butter on top and ran a knife through to swirl it (I omitted the nuts). Delicious!
This is an excellent recipe. For 35 years I have made fudge from scratch, where you cook until a certain stage, then beat until the right consistancy. This is the first quick recipe that tastes right and it is the German chocolate that is the secret. This recipe saves so much trouble and my shoulders. I have two tips. #1; if your fudge is sugary, next time add a tablespoon of light (clear) corn syrup when you begin to cook it. # 2; Don`t make fudge on a rainy day. Humidity is a huge factor in fudge and fudge will need longer cooking with high humidity, 5-6 minutes with low. I used one bag of milk chocolate chips, one semi-sweet, and the German chocolate and it tastes like my old recipe. Thank you for sharing it!
Made this last night for the first time, but forgot the cardinal rule of candy making "Never make fudge when it is raining." I was afraid it would not lose its gloss and firm up because of the humidity. I left it in the covered glass (13x9) dish overnight and this morning it had "fudged up" perfectly. It is very rich and deeply chocolate and may be the best fudge I have ever made. Thanks for the great recipe.
This is a great easy fudge recipe. I found that if you boiled it for six minutes the texure was wrong it was too hard. my husband says I am too picky, but I boil it for four minutes and forty five seconds. It is also great with white chocolate chips on top, it looks really pretty. Great christmas gifts.
This fudge is so rich, you might pass out. It was a little too rich, in fact, for my taste, but it gets 5 stars from me because it's really, really easy (no candy thermometer required), takes about 10 minutes from start to finish, and most of the people who tried it said it was drop-dead delicious. So I suggest you give it a try and see if it's for you. You might just think it's the best fudge you've ever tasted.
No thermometer needed here -- I've been making this recipe for years, calling it Million Dollar Fudge from President Eisenhower. It's the best! I am asked for the recipe always, and it makes a GREAT gift done up in colored plastic wrap and ribbon. VERY creamy, smooth and rich -- better than any others!! You can use walnuts. And I've always cooked it 7 minutes.
I am the world's worst cook (don't believe me? ask my husband). This recipie is soooo easy and tastes sooooo good, my husband actually took some to share with his buddies t work. Now I have one recipie I'm good at. Thanks so much!
Couldn't find "sweet german choco" so I just used all semi-sweet chips. Turned out GREAT. Very creamy and a huge hit. I split the recipe while pouring and made 1/2 w/o nuts.
* Percent Daily Values are based on a 2,000 calorie diet.
German Chocolate Fudge
Serving Size: 1/80 of a recipe
Servings Per Recipe: 80
Amount Per Serving
Calories from Fat: 52
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