I’m in my last week of my internship. Which means I have about 25 weeks worth of tiredness dragging me down as I run towards the finish line. I have almost all of my 1,040 hours and just thinking about how large of a number that is makes me feel like I want to crawl in bed, eat pounds of chocolate, and emerge a day later. Which is probably what I will do for at least a day (sans chocolate–too messy) when I get home for a couple-week break. In the meantime, I’m running around like a madwoman which probably means this will be my one post for the week. Once I get home on Sunday, I’ll be posting like crazy but until then, savor it.
But I know you won’t have a problem indulging in this recipe. You know those recipes that are no-fail and easy but are absolutely, ridiculously delicious? This is one of those. This recipe is a family recipe which means you all are in luck. It’s near and dear to my heart–every year my mom and I are in charge of making this and, every year, I look forward to the tradition (granted, you can make it without the help of another person but come on… why would you not want to make it with your mom??). Also, I haven’t seen my family in 6 months (they obviously don’t live in Arizona) so I’m feeling extra nostalgic. It is with great family warm-fuzzies that I introduce you to the best, easiest chocolate fudge you will ever eat in your entire life.
This chocolate fudge is one of the creamiest, most chocolatey fudges I have ever tried. There is none of that grainy, fake fudge anywhere in sight. This easy chocolate fudge is decadently smooth–the perfect texture. Each bite is a blissfully sweet rush of chocolate flavor that begs you to keep eating. I may or may not go back to this fudge and cut off more every five minutes. The flavor and texture is an entrancing combination that will make people think you spent hours creating it.
(Look at this perfectly beautiful chocolate!)
But would you believe me if I told you that you don’t need a candy thermometer for this fudge? Well, believe it! This super precisely scientific recipe (ha!) works perfectly without one. Someone a long time ago must have perfected the 5 minute rolling boil idea because that’s all this fudge takes to create a perfectly smooth, intensely delightful chocolate fudge.
I hate to say it that this is not one of my healthy recipes. But do I need to apologize? Heck no! Easy chocolate fudge needs no apologies. Because when you taste it, apologizing will be the last thing on your mind. Unless it’s apologizing for eating the whole pan. That’s more likely.
This is the perfect fudge to give as a gift to coworkers, friends, or acquaintances this holiday season. Because anyone who tries this will immediately love you. I can’t guarantee it. But I can approve this message. Anyway, whether you bring it to a holiday party, give it as a gift, or serve it at your own Christmas, it is sure to bring smiles to faces and delight to happy tummies everywhere.
Start a new tradition with your family and make this easy chocolate fudge. It’ll instantly become a family favorite.
What’s your favorite family Christmas food?
- 4½ c. granulated sugar
- 1½ c. half and half
- ¼ c. (half a stick) unsalted butter
- Pinch of salt
- 12 oz. bag semi-sweet chocolate chips
- 4 squares (4 oz.) unsweetened (make sure it’s not semi-sweet!) baker’s chocolate
- 7 oz. jar of marshmallow cream
- optional: 1 c. finely chopped nuts (pecans are my favorite in this recipe)
- Butter a 9×13 pan. Set aside.
- Coarsely chop unsweetened chocolate. Set aside.
- Open container of marshmallow cream (have spoon ready) and chocolate chips. Set aside.
- If using nuts, chop.
- Combine first four ingredients in a large pot. Heat over medium-high heat until the mixture reaches a rolling boil (don’t know what that looks like? Google!).
- Set timer for 5 minutes.
- Let boil at a rolling boil, stirring frequently (I stand by the fudge and stir it every couple seconds).
- Once 5 minutes is over remove from heat and add both chocolates, marshmallow cream, and nuts if using.
- Stir quickly vigorously until combined (you’ll need to put in your muscle) and once combined pour immediately into the greased pan (it starts to set up quickly). Spread out to form an even layer.
- Let cool fully at room temperature (a couple hours), cut, and enjoy! If, in the odd case you can’t finish it, this fudge freezes well!