Supplement your cookie plate with a chocolate-y confection that’s in keeping with the sweet theme. Chef Jared Bacheller offers up his great aunt Marcia’s fudge. “It’s simple, classic and perfect,” says Bacheller. “I grew up having this recipe every year around the holidays.” You can customize the squares to your taste by subbing in milk chocolate, or reach for bittersweet for a darker taste. First-time chocolatier? Don’t worry—just fudge it with tips from a pro below.
- 1 (12-ounce) can of evaporated milk
- 4 1/2 cups sugar
- 2 tablespoons butter
- 1 (12-ounce) package semisweet or bittersweet chocolate chips
- 3 (4-ounce) bars bittersweet chocolate, chopped finely
- 1 pint (7.5 ounces) marshmallow Fluff
- 2 cups walnuts or pecans (optional)
- In a saucepan, combine milk, sugar and butter. Bring to a vigorous boil, stirring often, then reduce heat to simmer for 6 minutes to make a syrup.
- Meanwhile, place remaining ingredients (except nuts) in a large bowl.
- Gradually pour syrup over the chocolate-marshmallow mixture. Stir quickly until combined and smooth. Add nuts.
- Pour the mixture into a buttered or parchment-lined 9x13 pan. Store in cool place several hours to harden.
- To serve, cut into 1 1/2-inch squares. Store in an airtight container.