This recipe needs a bit of care. It needs to be stirred constantly, and I mean constantly, while the sugar and cream are boiling. Sugar and cream will burn very easily as they are cooking. But if you do that, you'll have some of the best fudge you have ever eaten.
This fudge is smooth with a slight graininess, as all proper fudge should be. The idea of a perfectly smooth fudge really is a misnomer. The candy literally melts in your mouth as you eat it. It's much better than other fudge recipes, even though Easiest Fudge in the World gives it a run for its money. It is almost as good as Old Fashioned Cooked Fudge, which is the standard against which I compare all fudge recipes.
Follow the directions carefully and you will have success. This recipe makes a ton of fudge; I would estimate that the pan weighs about six pounds. So be careful lifting it!
This fudge is ideal to give for holiday presents, or to offer as a goody bag as guests leave. It's also wonderful as part of a holiday cookie tray or just to offer as a snack during the holiday season.
- 4 cups sugar
- 1-2/3 cups light cream
- 1/2 cup butter, cut into cubes
- 1 cup milk chocolate chips
- 1 (12-ounce) package semisweet chocolate chips
- 1 ounce square unsweetened chocolate, chopped
- 2 teaspoons vanilla
- 1 cup chopped walnuts or pecans, if desired
Butter a 13" x 9" pan and set it aside.
In a heavy saucepan, combine the sugar and light cream. Bring this mixture to a boil, stirring constantly - and I mean CONSTANTLY - with a wire whisk. This mixture burns very easily.
You may notice little brown bits starting to float in the mixture - that's okay. As long as the bits aren't black, you'll be fine. Just stir harder!
When the mixture comes to a boil, boil it for 10 minutes, stirring, yes, constantly, with a wire whisk.
While the mixture is boiling (or do this ahead of time yourself) have someone else place the butter, milk chocolate chips, semisweet chocolate chips, chopped unsweetened chocolate, vanilla, and nuts in a large bowl.
When the sugar mixture has boiled for 10 minutes, pour it into the large bowl over the other ingredients. Do not scrape the pan.
Beat and blend the fudge until the mixture is melted and smooth. Pour the fudge into the prepared pan, spread it as needed so it fills the pan, and let it cool completely on a wire rack. Cover the fudge and let sit for 8 hours before cutting. Store, tightly covered, at room temperature.