Chocolate Fudge

Chocolate Fudge


  1. 2 cups sugar
  2. 5 tablespoons butter
  3. 1/2 teaspoon salt
  4. 4 cups miniature marshmallows
  5. 3/4 cup whipping cream
  6. 1 1/2 cups dark chocolate chips
  7. 1 1/2 cups milk chocolate chips
  8. 1 tablespoon Sprig Vanilla Extract
  9. 1/2 teaspoon Sprig Cocoa Extract
  10. 1 cup coarsely chopped pecans


  1. Line 8×8 inch baking pan with foil, making sure foil overhangs edges so fudge easily lifts from pan. Lightly coat foil with cooking spray; set aside.
  2. Place measured and prepared ingredients on a tray before making fudge.
  3. In a large saucepan, add sugar, butter, salt, marshmallows and cream. Place over medium-low heat; cook and stir until ingredients dissolve, about 5-8 minutes.
  4. Bring mixture to a gentle boil. Boil continuously, while stirring, for about 5 minutes. Adjust heat if necessary to maintain a steady boil. If desired, use a candy thermometer; when the temperature reaches 110 degree Celsius, mixture is done.
  5. Remove from heat. Add dark and milk chocolates; stir. Add Vanilla and Cocoa Extracts and stir until chocolates are melted and fudge mixture is smooth. Add nuts and stir to combine. Pour fudge into prepared pan and cool for about 3 hours before cutting.

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