Does anyone have a great recipe for chocolate fudge?

Chocolate Fudge

Ingredients 2 3/4 cups sugar 4 ounces unsweetened chocolate 3 tablespoons butter, plus more for greasing pan 1 cup half-and-half 1 tablespoon corn syrup 1 tablespoon vanilla extract 1 cup chopped, roasted nuts, optional

Directions Grease an 8 by 8-inch pan with butter. In a heavy-bottomed saucepan, combine the sugar, chocolate, 1 1/2 tablespoons of the butter, half-and-half, and corn syrup. Over medium heat, stir with a wooden spoon until sugar is dissolved and chocolate is melted. Increase heat and bring to a boil. Reduce heat to medium-low, cover, and boil for 3 minutes. Remove the cover and attach a candy thermometer to the pot. Cook until the thermometer reads 234 degrees F. Remove from the heat and add the remaining butter. Do not stir. Let the mixture cool for 10 minutes or until it drops to 130 degrees F. Add vanilla and nuts, if desired, and mix until well-blended and the shiny texture becomes matte. Pour into the prepared pan. Let sit in cool dry area until firm. Cut into 1-inch pieces and store in an airtight container for up to a week.

Peanut butter fudge

Ingredients 1 cup butter, plus more for greasing pan 1 cup peanut butter 1 teaspoon vanilla 1 pound powdered sugar

Directions Microwave butter and peanut butter for 2 minutes on high. Stir and microwave on high for 2 more minutes. Add vanilla and powdered sugar to peanut butter mixture and stir to combine with a wooden spoon. Pour into a buttered 8 by 8-inch pan lined with waxed paper. Place a second piece of waxed paper on the surface of the fudge and refrigerate until cool. Cut into 1-inch pieces and store in an airtight container for up to a week.

Skaarup’s Fantasia Fudge

Ingredients ½ cup butter 2 ½ cup sugar (extra-fine granulated preferred) 5 oz. evaporated milk (one small can) 12 oz. semi-sweet chocolate chips (Hershey’s™ or Nestle™) 7 oz. marshmallow cream/fluff (1 Jar) 1 cup walnuts (chopped) -or- 4 oz. bag [optional item] 1 tsp vanilla extract

Method

1. Line a 9” x 9” pan with aluminum foil and set aside.
2. Place chocolate chips, vanilla, and marshmallow cream into a 3-quart saucepan (or Pyrex bowl) and set aside.
3. Chop walnuts and set aside (optional).
4. Heat milk at Medium setting until warm then add sugar. Bring to a rolling boil (Medium-High), stirring constantly with a wooden spoon. Continue to boil for 8 full minutes -or- if using a candy thermometer continue boiling until the boiling temperature reaches 235°F but do not exceed 9 minutes rolling boiling total.
5. Remove from heat and add butter. Stir until dissolved (but no more than 30 seconds).
6. Pour hot mixture over chocolates, vanilla, and marshmallow cream without scraping the sides of the hot saucepan. Mix until the chocolates are melted. Add walnuts if desired. Mix thoroughly and cast into prepared pan.
7. Cool at room temperature. Chill in refrigerator prior to cutting.
8. Remove from pan, remove foil, cut into squares.

(c) 1997 T. P. Skaarup, original recipe. May be copied unaltered. All rights reserved.

Variations You may substitute 2 cups of mini-marshmallows for 7 ounces (1 jar) of marshmallow creme.

try melted chocolate chips with melted butter with somme marshmellow fluff

2 cups sugar 2 tbls vanilla, haf cup evaporated milk, 1 tsp vanilla, and 2 tbls butter

2 cups sugar 2 tbls vanilla, haf cup evaporated milk, 1 tsp vanilla, and 2 tbls butter

2 cups sugar 2 tbls vanilla, haf cup evaporated milk, 1 tsp vanilla, and 2 tbls butter