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.
Ingredients
- 1 can evaporated milk (5 oz.) (about 2/3 cup)
- 1/4 cup butter or margarine (1/2 stick)
- 1/2 teaspoon vanilla extract
- 1-1/2 cups sugar
- 2 cups HERSHEY'S SPECIAL DARK Chocolate Chips (12-oz. pkg.)
- 1 jar marshmallow 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.
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