Chocolate Fudge
This is a classic American holiday fudge that needs no candy thermometer. Marshmallow creme and evaporated milk do the work that careful temperature watching does in older recipes, so the texture sets up smooth and rich with a short five minute boil. Semi sweet chips keep the sweetness in check, and walnuts add crunch. Line the pan with foil and the whole slab lifts out for tidy squares.
Instructions
Line a 9-inch (23 cm) square pan or a 13-by-9-inch (33 by 23 cm) pan with foil, letting the foil hang over the sides. Butter the foil.
Put the sugar, margarine or butter, and evaporated milk in a large saucepan. Bring to a boil over medium heat, stirring the whole time.
Once the mixture is boiling, keep stirring constantly for 5 minutes, then take the pan off the heat.
Add the marshmallow creme and chocolate chips and stir until the mixture is completely smooth. Stir in the walnuts and vanilla.
Pour the fudge into the prepared pan and let it cool to room temperature.
Score the surface into 36 to 48 squares, then refrigerate until the fudge is firm.
Lift the slab out of the pan by the foil and peel the foil away from the sides. Cut along the scored lines with a large knife, and store the squares in the refrigerator.
Make it personal.
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