Easy Chocolate Fudge

My 125th recipe, “Easy Chocolate Fudge”, a simple and decadent dessert. I love visiting places, especially if it has something to do with nature, like National Parks. While I enjoy being in the places I visit, there is always another thing I love to do. Visiting the gift shop / visitor center is something I always squeeze in time to do. I love the cute little gifts I find there. And one thing which I have observed until now is that, invariably at many places, the gift store sells an array of chocolate fudges. I do not get the connection between a National park gift shop and fudge. However it looks delicious and always I would be extremely tempted to try one of them. Since I did not know if they contained eggs or not, I had never dared to try one. So when it was time for posting my special 125th recipe, I thought it would be nice if I could find an easy fudge recipe which does not use any eggs and does not need any baking. I found out this recipe on the Nestle Carnation website and just looked like the perfect one for me. I loved making the fudge today at home. It was very rich, sweet, soft, chocolaty, melt in your mouth and just like how a fudge should be 😀

Chocolate Fudge

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Cook Time 7 mins

Total Time 2 hrs 7 mins

Ingredients

  

• Sugar - 1 1/2 Cups
• Evaporated Milk - 2/3 Cups
• Butter preferably at room temperature - 2 Tbsp
• Salt - 1/4 tsp
• Semi-Sweet Chocolate chips - 1 1/2 Cups
• Chopped Nuts - 1/2 Cup I used macadamia nuts
• Vanilla extract - 1 tsp
• Mini marshmallows - 2 Cups

Instructions

 

• First, line a 8 inch pan with aluminium foil and keep aside.
  
  
• Now, add the sugar, evaporated milk, butter and salt to a heavy bottomed pan on medium flame and stir well until everything dissolves and mixes well. Keep stirring frequently and bring the mixture to a rolling boil.
  
   
• Now, let the mixture boil for 4 mins. I used a stopwatch to measure exact 4 mins. Stir if needed.
  
   
• Turn off the flame. Add the choco chips, nuts, vanilla and marshmallows immediately to the mixture. Stir fast for about 1 min until the marshmallows is completely melted.
  
   
• Transfer the mixture to the pan. Refrigerate for about 2 hrs until it sets nicely.
  
   
• Remove the fudge from the pan along with the foil. Cut it into small pieces.
  
   
• Enjoy chilled.
    

Notes | FAQ

- Let the butter be in room temperature, so that it mixes quickly and reduces the cooking time.
- If you feel the mixture has become too thick after boiling for 4 mins, add little more butter to the mixture and mix well.
- I had used macadamia nuts. You can totally skip it or use pecans / walnuts instead.
- Adjust the quantity of sugar as per your liking. While I was fine with the quantity added, RK felt that it was little too sweet.

Sending this recipe to the First Blog Anniversary Celebration of Delectable Flavours.