![]() Stir constantly heating gently over low heat to melt the chocolate until melted and smooth. Add sweetened condensed milk, almond bark, white chocolate chips and salt. ![]() Place a heavy bottom saucepan over low heat. Remove from heat and add the marshmallow cream. (Or boil for four minutes if you don’t have a thermometer). Bring the fudge to a full rolling boil and boil until the candy thermometer reaches 234 degrees, also known as the soft ball stage. Allow the Hershey’s chocolate fudge to set up for a few hours. Line a 8×8 square baking dish with parchment paper or lightly oiled aluminum foil and set to the side. Add the sugar and evaporated milk and stir to combine. Pour into a 9 x 9 container and gently run a knife through to get rid of some of the bubbles. ![]() Hershey’s Old Fashioned Fudge has always been my favorite, but it was so hard to get right. After the chocolate fudge recipe cools to the 130-degree temperature, stir for a while until the brown loses most of its sheen. Stir continuously for 7 minutes, then remove from heat and add the vanilla, then stir the mixture continuously for 3 minutes, then pour into a buttered baking dish to set. Remove from heat stir in baking chips and marshmallow creme until melted. In a heavy saucepan, combine sugar, milk and remaining 3/4 cup butter bring to a rapid boil over medium heat, stirring constantly. I searched and searched for the chocolate fudge I tasted when I was 8 or 10 years old, if you can believe it! That fudge would melt in your mouth and be just a little crumbly.Ĭombine the sugar and cocoa in a saucepan, then add a stick of butter and the can of evaporated milk, and stir until the mixture begins to boil. pan with foil grease foil with 1-1/2 teaspoons butter. Old fashioned chocolate fudge is everything a homemade fudge should be, so get your candy thermometer ready. Combine evaporated milk, condensed milk, brown sugar, and water in a large saucepan and mix together until all the sugar has melted.
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