Deep Chocolate Fudge

Originally published on “Blaise the Baker” May 5th, 2015

I call this my “deep chocolate fudge” not because it uses dark chocolate (in fact it uses semi-sweet chocolate), but because the flavor is so “deep” and rich. It may sound like a typical “never fail fudge” recipe, but it is really so much more than that. It is quick, easy, versatile and oh so delicious.

I have made this in a variety of ways (my favorite just the “traditional approach”) and it is amazing any way you choose. Make it the tradition way (recipe follows) or add 1/2 tablespoon ground cinnamon for a spicy Mexican flavored approach, or sprinkle on a dusting of French sea salt at the end for a more unique French style. Stir in toasted walnuts, pecans or almonds, or even swirl in a homemade caramel – heavenly!

This recipe is based off of my Grandma Barbra’s “secret” chocolate fudge recipe. Only her and I know where the recipe originally developed… It is a fun (and delicious) memory from my childhood.


Deep Chocolate Fudge

2 1/2 cups white granulated sugar
5 tablespoons unsalted butter
1 can (5 oz.) evaporated milk
1 jar of “Marshmallow Fluff” (regular size)
1 teaspoon fine sea salt
2 teaspoons pure vanilla extract
1 package (12 oz.) semi-sweet chocolate chips

Start by buttering either an 8×8-inch pan or a 9×9-inch pan – round or square will work fine.

Combine the white granulated sugar, unsalted butter, evaporated milk, “Marshmallow Fluff” and fine sea salt in a heavy bottomed medium sized pot over medium heat and stir together until melted and mixed.

Bring melted mixture to a boil, and stir continuously for 5 minutes.

Immediately remove from heat, and add pure vanilla extract and semi-sweet chocolate chips. Beat well until combined. (This is also the step where you would add desired mix-ins – cinnamon, white chocolate chips, nuts, etc.)

Pour mixture into prepared buttered pan and smooth top.

Allow to cool before cutting.



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