This is part of my series where I take vintage recipes I find at antique stores and try them out! Scroll down for Hazel’s Chocolate Fudge.
Hazel’s Rich Chocolate Fudge
by Jessie Daye
Ingredients
- ¼ cup unsalted butter
- ⅔ cup evaporated milk
- 1 ½ cups white sugar
- 1 (7 ounce) jar marshmallow creme
- ¼ teaspoon kosher salt
- 2 cups milk chocolate chips
- 1 cup semisweet chocolate chips
- ½ cup chopped walnuts (optional)
- 1 teaspoon vanilla extract
Method
- Line a 8x8” square pan with parchement paper or aluminum foil and set aside.
- Combine butter, evaporated milk, sugar, marshmallow cream, and salt together in a large saucepan overmediumheat. Bring to a full boil and cook for 5 minutes, stirring constantly. Do not stop stirring or it will burn.
- Remove from heat and add chocolate chips. Stir until chocolate has completely melted and mixture is smooth. Stir in walnuts and vanilla. Pour into prepared pan and chill in refrigerator for 2 hours, or until firm. Slice and enjoy!
- TIPS: Store fudge in an airtight container with parchment or wax paper between the layers at room temperature for up to two weeks.
Tried this recipe?
Let us know how it was!This post may contain affiliate links, please see our privacy policy for details.
Hi, I'm Jessie.
I’m a Los Angeles mama, home renovator, and lifelong creative, sharing the things that make everyday life a little more beautiful. I believe food is one of the best ways to bring people together, which is why I love cooking: it turns an ordinary Tuesday into something worth remembering. From recipes I make on repeat to DIY projects, home design, and a little bit of real life in between — welcome to my corner of the internet. I’m so glad you’re here.
Let’s be friends!
Be the first to receive exclusive content, hear about upcoming collaborations, and special events!
