Triple-Chocolate Fudge

This is another fudge great for gift giving or an exchange.  It's creamy and smooth, with a balanced sweetness.  It does have a lot of steps, but each one is simple to do.  Make sure all your prep is done before you start cooking.  This will help prevent graininess from overcooking. As with all fudge, do not make this if it's raining or overly humid.

 
Here's what you'll need:
6 c sugar
1 can evaporated milk
2 sticks butter
1 8-oz tub mascarpone cheese
1 13-oz jar marshmallow cream
1 TBSP vanilla
2 c vanilla milk chips
1 c milk chocolate chips
1 c special dark chips
2 TBSP cocoa powder

Line a 9x13 pan with foil or parchment.  Spray with cooking spray.  Set aside.

Put white milk chips in large bowl.  Set aside.

Combine milk chips, special dark chips and cocoa powder in large bowl.  Set aside.

Heat sugar, milk, butter and cheese to boiling in a 6-quart pot over medium-high heat (6-8 min) stirring constantly.  Reduce heat to medium.  Cook for 10 minutes, stirring occasionally.  Remove from heat.

Quickly stir in marshmallow cream and vanilla.

Pour 4 cups of this mixture over the vanilla milk chips; stir to mix.

Stir the milk and dark chocolates and the cocoa powder into the remaining marshmallow mixture in pot.  Stir, quickly, until mixed well.

Pour one-third of the white mixture into the prepared pan, spreading evenly.

Quickly pour over one-third of the chocolate mixture, evenly, over the top.

Repeat two more times.  Pull a knife through the top to create a marbled design.

Cool, at room temp, until set.  Refrigerate 3 hours or more before cutting into 1 1/2-inch squares.  Makes 96 pieces (about 6 lbs.).

Enjoy!

Triple Chocolate Fudge

This is a basic, easy-to-make fudge I started making back in high school oh so many years ago.  If you follow the directions, to a T, it's foolproof.  One BIG thing to remember, though, is not to make fudge if it's humid. The moisture in the air causes the sugar to crystallize, making your fudge grainy in stead of creamy. So, if it's raining, or one of those crazy humid summer days Don't Do It.

Here's what you'll need:
4 1/2 c sugar
2 TBSP butter, plus more for pans
pinch salt
1 12 oz can evaporated milk
1 bag semi-sweet chocolate chips
1 10 oz Hershey bar OR 1 bag milk chocolate chips
2 oz bittersweet chocolate
1 small jar marshmallow cream
1 c peanut butter (optional)

Rub butter inside a LARGE bowl and a 9x13" pan.

Scoop marshmallow cream and peanut butter into the large bowl.  Set aside.

Open chocolate, breaking up large pieces.  Set aside.

In a large pot combine sugar, 2 TBSP butter, salt and evaporated milk.

Bring to a boil over med-high heat.  When it comes to a full rolling boil (a boil that doesn't stop when you stir it), reduce heat to medium and cook EXACTLY 7 minutes, stirring constantly.

Remove from heat and quickly stir in the chocolate until well blended.

Pour the chocolate into the marshmallow-peanut butter mixture.  Work quickly to blend it all together.  The longer it takes, the less shiny and lumpy the fudge will be.

When all blended, pour into the buttered 9x13" pan, smoothing the top.

Cool in pan, on a wire rack, until room temperature.  Cut the fudge into one-inch pieces.  Wait until completely cool to remove from the pan.  I usually store mine in zip top bags in the fridge.  It can also be frozen in bags or air-tight containers, with waxed paper between the layers.

Enjoy!