Aunt Teen's Creamy Chocolate Fudge Recipe

This was my first attempt at making fudge, and I was thrilled with the results! The guests at my dessert buffet raved that it was the best fudge they've ever tasted. The texture was incredibly creamy and smooth, with no graininess at all. I must admit, however, that I made a mistake on my first try. I accidentally scorched the marshmallow creme by placing it at the bottom of the pan and heating it too quickly. The second time around, I made sure to start at a low temperature, gradually increasing it to medium once everything was well-mixed, which worked perfectly.

Absolutely amazing fudge! It is incredibly smooth, creamy, chocolaty, and overall delightful. A tip for easier handling: try warming up the marshmallow creme in the microwave for about 15 seconds before adding it to the pan. While a candy thermometer would have made the cooking process less stressful, it's not essential. One tablespoon of butter is just the right amount, and boiling the mixture for around 7 minutes, instead of five, ensures a perfect solidification of the fudge. If you prefer less sweetness, you can reduce the sugar by 1/4 cup. For an even richer taste, swap 2 cups of semisweet chips with 1 cup of milk chocolate chips. This fudge recipe is top-notch, and I can see myself making it again and again in the years to come.

I followed the recipe exactly, and it turned out incredible! My one recommendation: ALWAYS toast nuts in the oven before adding them to desserts. Toasting the walnuts prior to adding them to the fudge enhanced their nutty flavor and added a crispy texture, elevating the fudge to a whole new level. It also balanced out the sweetness beautifully. I placed the nuts in a pie plate and roasted them in a 300-degree oven for 20 minutes, or until they were very aromatic. Be careful not to let them get too dark, but a nice deep brown color is perfect.

I want to express my gratitude for sharing this recipe. When made correctly, it turns out absolutely fantastic - smooth and creamy. Admittedly, I messed it up on my first try, resulting in a dense, grainy, and crumbly consistency. I believe I overcooked it because I didn't start timing the "boil" until it was fully bubbling. Additionally, I may have used a pan that was too large for the mixture. Encouraged by the positive reviews, I decided to give it another shot and incorporated some suggestions from fellow reviewers to improve my outcome. Here are the adjustments I made: 1) used a smaller pan; 2) reduced the butter to 3 tablespoons (and could have possibly used even less); 3) added a couple of extra tablespoons of evaporated milk to enhance the creaminess; 4) doubled the vanilla to 2 teaspoons; 5) began timing the boil earlier and only boiled for 5 minutes; 6) added the marshmallow cream after the boiling stage; 7) increased the amount of semi-sweet chocolate for a richer flavor (utilizing 2 1/2 cups of semi-sweet and 1/2 cup of milk chocolate), melting it in the microwave beforehand. The end result was a luxurious, creamy fudge. I believe the key factors that contributed to the improved outcome were the smaller pan, shorter boiling time, and the delayed addition of marshmallow cream.

I have been using this recipe for the past decade and it has never let me down. People always request it and compare it to others, but in the end, they agree that nothing beats mine. The key is to wait five minutes after it starts boiling, stir continuously, avoid using generic marshmallow creme, and have your chocolate chips and nuts ready to mix in immediately. I prefer using a full bag of Ghirardelli milk chocolate and half a bag of Ghirardelli semi-sweet chips as they provide superior flavor compared to cheaper alternatives. This fudge is hands down the best I have ever made or tasted.

I made a batch of this recipe in the past and initially thought it was good, but I forgot to leave a review. This time, I decided to make some adjustments to cater to my changing sweet tooth. Perhaps it's a sign of old age? I reduced the sugar from 1 1/2 cups to 1 cup and added 1 cup of frozen mini marshmallows right at the end before folding the mixture into the prepared pan. I've been on the hunt for a Rocky Road fudge recipe that suits my taste, and when I couldn't find one, I decided to modify this recipe that I enjoyed previously. These tweaks didn't affect the texture at all - it remains creamy and simply melts in your mouth.

I followed the instructions to the letter and unfortunately, the fudge ended up being crumbly and hard. It would be helpful if the recipe included specific temperatures for boiling the ingredients in order to achieve more consistent results.

Having been a devoted Fantasy Fudge fan for decades, I can confidently say that Aunt Teen's Creamy Chocolate Fudge has truly impressed me! The taste is absolutely delicious, reminiscent of See's Chocolate butter – especially with Guittard brand chocolate chips, where the resemblance is uncanny. Make sure to allow the fudge to set up in the refrigerator for the full two hours; I impatiently cut into it too soon, causing some pieces toward the middle to crumble. Due to its rich flavor, it's best to cut it into small squares. The recipe's 5-minute boil ensures a smooth texture without any graininess – just be sure to use clean utensils when transferring the fudge to the pan to avoid crystallization. I followed the recipe to a tee, and it turned out perfect – not overly sweet, with only half the sugar and one-third the butter of Fantasy Fudge. This will undoubtedly be my new go-to fudge recipe, and I might even use it as the base for our Easter Chocolate Pecan Eggs to save on See's prices. Highly recommended!

It is quite challenging to heat the mixture without scorching when adding the marshmallow before boiling the sugar, evaporated milk, and butter. I believe it would be best to incorporate it afterwards. Furthermore, the recipe ought to indicate the precise temperature required for boiling as stove settings vary. Therefore, I can only give it 3 stars. The fudge turned out creamy, which was a positive aspect.

This recipe is absolutely fantastic! It tastes just like the expensive fudge I've indulged in from various specialty shops across the country. Even though Ye Olde Fudge Shoppes might not actually exist, this homemade version rivals them all. I decided to take a risk and make a double batch, and it turned out perfectly! Following the advice of other reviewers, I reduced the sugar by 1/4 cup and cut down on the butter by 1 tablespoon in each batch. A couple of early reviewers suggested boiling the mixture for precisely 6.5 minutes, and one person recommended using a candy thermometer to ensure the fudge reached the soft ball stage. I followed both suggestions, and 6.5 minutes was spot on. I wholeheartedly endorse this recipe and will definitely be making it again in the future. It's a winner in my book!

I make this fudge recipe every Christmas without fail. I ensure not to overcook it, resulting in a perfectly creamy texture. To customize it to my liking, I increase the amount of nuts by an extra cup and reduce the chocolate chips by half. I substitute whipping cream for some of the evaporated milk to make precisely 2/3 cup of liquid. After preparing the fudge, I let it set in the refrigerator overnight and slice it as needed. The end result is a slightly soft but incredibly creamy fudge, just the way I prefer it!

I haven't attempted to make it yet as I lack marshmallow creme and my parents want me to try using marshmallows instead. It remains to be seen how it will turn out, but I appreciate the simplicity of this recipe. Update: Converting marshmallows and syrup into marshmallow cream was quite challenging, and I was anxious that I botched the initial step. However, it ultimately turned out well, resulting in a rich and delightful treat. While my mother suggested adding nuts for an even better outcome, I personally prefer it without. Perhaps I'll give it a go with nuts next time.

I used only milk chocolate chips instead of semi-sweet in my recipe, and I only had two cups of chocolate chips, so that's all I used. The result was very sweet and crumbly. Can anyone advise me on what I may have done incorrectly?

This fudge recipe is absolutely phenomenal - the best I've ever made! Not only does it taste incredible, but it has become my go-to recipe for life. Thank you for sharing such a wonderful creation!

First time trying out this recipe, and both my selective husband and daughter absolutely adored it!! This one is definitely a keeper for us! (By the way, if the person from Australia needs Marshmallow Fluff, I live in Massachusetts and can send some over! It's a New England specialty!!)

Simple, smooth and mouthwatering

I didn't make any alterations, but next time I might consider using a slightly larger pan.

Absolutely delicious! Tastes just like my grandma's famous recipe. Incredibly soft, creamy, smooth, and flavorful.

This dish was incredibly creamy and luxuriously rich! It was a hit with my family!

I've been making this fudge for several years and it is absolutely amazing!