Chocolate Fudge

I've tried to duplicate my mom's fudge recipe, but I can never quite get it right. So I've decided to rely on her for the smooth, creamy chocolaty goodness. Maybe I'll be able to convince my mom to make some soon and allow me to share it in a future post. Until then, here's my chocolate fudge... 

Chocolate Fudge

1 cup (6 oz) dark chocolate chopped or semi-sweet chocolate chips

1 (7oz) jar marshmallow creme

2 teaspoons vanilla

2 cups packed brown sugar

1 (14 oz) can sweetened condensed milk

3/4 cup heavy cream

6 tablespoons butter

1/4 teaspoon salt

1/2 cup mini chocolate chips (optional)

Line an 11 by 7 inch metal pan with foil so that the foil overlaps the sides. Spray with cooking spray. 

Combine the chocolate, marshmallow creme, and vanilla in a large bowl. In a large sauce pan or pot heat the brown sugar, sweetened condensed milk, cream, butter, and salt over medium heat. Stir until sugar dissolves. Increase heat to high and bring mixture to a boil. Once boiling, reduce to medium, insert a candy thermometer, and stir constantly until the mixture reaches 230 degrees. 

Immediately pour the hot mixture into the large bowl containing the chocolate, marshmallow, vanilla mixture. Stir quickly to melt the chocolate and combine all of the ingredients. The fudge will start to thicken in after about 1 minute. Pour the fudge into the prepared pan and smooth with a spoon or spatula. Sprinkle mini chocolate chips on top if desired. Let sit at room temperature for at least 2 hours.

When fudge is set, lift out of the pan using the foil and place on a large cutting board. Cut fudge into pieces using a sharp knife and wiping the knife clean after each cut. Store in an air-tight container at room temperature.

Enjoy!

recipe adapted from epicurious.com / Bon Appetit, December 2002