Homemade Chocolate Fudge

Homemade Chocolate Fudge

This recipe has been passed down from my Great Grandma Pearl's and Mamie Eisenhower. My Aunt makes this every year and it was always one of my favorite holiday treats. This can made several weeks in advance and stored tightly wrapped in aluminum foil.
  • Prep: 15 min
  • Stand: Overnight
  • Cook: 30 min
  • Total: 45 min
  • Yields 5 pounds of mouth-watering fudge
Homemade Chocolate Fudge

Carbohydrate Counts

Carbs-per-gram ratio: 0.6415

Serving Size 50g (about 32g carbs)

Carb calculations Weight Carbs
Can evaporated milk (48g)
Sugar 768g (768g)
Mini marshmallows 283g (226g)
Unsweetened chocolate 56g (16g)
Semi sweet chocolate chips 340g (219g)
Milk chocolate 400g (221g)
Walnuts 224g (32g)
Net Weight 2385g (1530g)

* Multiply serving weight in grams by the carbs-per-gram ratio to calculate the total estimated carbs. Provided for informational purposes only. Consult your doctor for insulin dosing advice.

  • Line a 15 x 10 x 1 pan with wax paper.
  • ½ cup butter
  • 12 ounce can evaporated milk
  • 768g / 4 cups sugar
  • In a large saucepan that's not over heat, combine butter, evaporated milk, and sugar. Stir until sugar dissolves.
  • Place saucepan on stove over low heat. Stir constantly for 5 to 10 minutes until it reaches a watery consistency. Don't rush this process or the fudge may not set properly.
  • Bring to a slow boil by increasing to medium heat. Cover and boil for 5 minutes.
  • Remove saucepan from heat to add remaining ingredients.
  • 283g / 10 ounces mini marshmallows
  • Add marshmallows to saucepan and stir with a wooden spoon until completely dissolved.
  • 56g / 2 ounces unsweetened chocolate (Baker's brand), chopped
  • Add baking chocolate to saucepan and stir until completely dissolved.
  • 340g / 12 ounces semi-sweet chocolate chips
  • Add semi-sweet chocolate to saucepan and stir until completely dissolved. If necessary, return saucepan to still warm burner for added residual heat, but do not turn stove back on.
  • 400g / 14 ounces milk chocolate, broken into pieces
  • Add milk chocolate to saucepan and stir until completely dissolved.
  • 1 tablespoon vanilla extract
  • 224g / 2 cups walnuts, chopped
  • Add to saucepan and stir until combined.
  • Immediately pour into a 15 x 10 x 1 pan. Cover and let stand overnight in a cool place to let fudge set.
  • Turn fudge over onto a large cutting board or baking sheet to let bottom dry completely, approximately 1 to 2 hours.
  • Cut into 2-inch squares and wrap each square tightly in aluminum foil. Fudge will last 3 to 4 weeks.
From MakeBetterFood.com. . (http://makebetterfood.com/recipes/homemade-chocolate-fudge/). From the kitchens of Trish Otter, Grandma Pearl, and Mamie Eisenhower.
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