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Deep Dark Fudge

Deep Dark Fudge

Using marshmallow creme makes this dark chocolate fudge recipe extra smooth. It only takes six ingredients and a few minutes on the stove top to bring this delicious recipe to life. Add nuts for an extra crunch, or cut pieces out with cookie cutters.

SKILL LEVEL
Intermediate
PREP
5 min
BAKE
0 min

Ingredients

  Amount Per Serving % DV *
Calories70
Calories from Fat30
Total Fat3 g5% DV
Saturated Fat2 g10% DV
Trans Fat0 g
Cholesterol5 mg2% DV
Sodium15 mg1% DV
Total Carbohydrates11 g4% DV
Dietary Fiber0.0 g0% DV
Sugars10 g
Protein1 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron2% DV
  Amount Per Serving % DV *
Calories70
Calories from Fat30
Total Fat3 g5% DV
Saturated Fat2 g10% DV
Trans Fat0 g
Cholesterol5 mg2% DV
Sodium15 mg1% DV
Total Carbohydrates11 g4% DV
Dietary Fiber0.0 g0% DV
Sugars10 g
Protein1 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron2% DV
1 canevaporated milk (5 oz.) (about 2/3 cup)
1/4 cupbutter or margarine (1/2 stick)
1/2 teaspoonvanilla extract
1-1/2 cupssugar
2 cupsHERSHEY'S SPECIAL DARK Chocolate Chips (12-oz. pkg.)
1 jarmarshmallow creme (7 oz.)

Directions

  • 1. Line 8- or 9-inch square pan with foil. Butter foil; set aside.
  • 2. Combine sugar, marshmallow creme, evaporated milk and butter in heavy medium saucepan. Cook over medium heat, stirring constantly, to a full boil. Boil, stirring constantly, 5 minutes. Remove from heat; add chocolate chips and vanilla. Stir just until chips are melted; pour into prepared pan. Refrigerate 1 hour or until firm. Cut into squares. Store tightly covered in a cool, dry place. About 2-1/4 pounds fudge.
Ingredients sitting on a table

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