Hazel’s Rich Chocolate Fudge

Aug 3

This is part of my series where I take vintage recipes I find at antique stores and try them out! Scroll down for Hazel’s Chocolate Fudge.

Ingredients

¼ cup unsalted butter

⅔ cup evaporated milk

1 ½ cups white sugar

1 (7 ounce) jar marshmallow creme

¼ teaspoon kosher salt

2 cups milk chocolate chips

1 cup semisweet chocolate chips

½ cup chopped walnuts (optional)

1 teaspoon vanilla extract

Line a 8x8” square pan with parchement paper or aluminum foil and set aside.
Combine butter, evaporated milk, sugar, marshmallow cream, and salt together in a large saucepan over medium heat. Bring to a full boil and cook for 5 minutes, stirring constantly. Do not stop stirring or it will burn.
Remove from heat and add chocolate chips. Stir until chocolate has completely melted and mixture is smooth. Stir in walnuts and vanilla. Pour into prepared pan and chill in refrigerator for 2 hours, or until firm. Slice and enjoy!

TIPS: Store fudge in an airtight container with parchment or wax paper between the layers at room temperature for up to two weeks.