Page 76 - Indulgence

Dark Chocolate Fudge

I’ve been making this recipe since high school from the late 1970’s. It’s

become a staple at every holiday wine tasting. I never could let my Dad or
any of our employees plate the fudge for me because more ended up in

their mouths than on the plate. It can just as easily be made with white

morsels to make white chocolate fudge. This dessert pairs well with

virtually any red wine, particularly “Late Harvest” or Port.

3/4 cup (1 1/2 sticks) butter
3 cups sugar

1 can (5 oz.) evaporated milk (2/3 cup)
1 (12 oz.) pkg. semi-sweet chocolate pieces
1 jar (7 oz.) Kraft Marshmallow Crème

1 teaspoon vanilla extract

Lightly grease 13 x 9-inch or 9-inch square pan.

Mix butter, sugar and milk in heavy 2 1/2 to 3-quart saucepan.

Bring to full rolling boil on medium heat, stirring constantly.

Continue boiling 5 minutes on medium heat or until candy

thermometer reaches 234 degrees F., stirring constantly to
prevent scorching.

Remove from heat.

Gradually stir in chips until melted.

Add remaining ingredients; mix well.

Pour into prepared pan.

Cool at room temperature; cut into squares.

Yield: MAKES APPROXIMATELY 3 POUNDS

This is adapted from the original Fantasy Fudge recipe from the back of the Kraft

Marshmallow Cream jar. It used margarine instead of butter and also called for 1 cup
of chopped nuts.
I’ll never know why they changed the recipe on the jar. This one is a keeper!