There is nothing I look forward to more than the holiday season. It's truly the most magical time of year: decorations, time with loved ones, baking, and cooking galore! My favorite thing to make and share with friends and family during this special time is fudge. I love it and it's the only time of year when this type of decadence is smiled upon...so I take full advantage.
I've got an amazing Triple Chocolate Fudge recipe for you today that's going to knock your socks off. So decadent, so rich, so wonderfully scrumptious, you're going to want to share it with everyone you know.
This fudge recipe features three different types of chocolate: semi-sweet chocolate, bittersweet chocolate, and milk chocolate (in the form of a Hershey's chocolate bar). Did your mouth just start watering. I know mine did!
One of the things I love about this fudge recipe is that it's a cooked fudge but does not require a candy thermometer. It's impossible to mess up and tastes like the fudge you buy in candy stores. Maybe better.
It starts with Challenge butter, sugar, and evaporated milk. The mixture comes to a boil and cooks for 5 minutes before you stir in the chocolate and other ingredients. It's super fast and every time I make it I get requests for the recipe.
There's a lot to love about this fudge but that ooey, gooey caramel layer is something special. The picture above shows the fudge at room temperature. If you chill the fudge, the caramel will be completely set up, which can be a good thing for cutting into pieces. This easy and delicious fudge is the perfect addition to your holiday trays this year! It's a breeze to make and entirely decadent - just what the holidays need!
I do hope you give this fudge a try! Happy holidays!
- ⅔ cup Challenge Unsalted Butter
- 3 cups granulated sugar
- ⅔ cup evaporated milk
- 1 cup bittersweet chocolate chips (60% cacao)
- 1 ½ cups semi-sweet chocolate chips
- 3 (1.55oz) Hershey's candy bars
- 7 ounce jar marshmallow creme
- 1 teaspoon vanilla extract
- 1 cup coarsely chopped pecans
- 1 (11oz) bag caramels, unwrapped
- 3 Tablespoons evaporated milk
Spray a 9-inch baking dish with cooking spray. Line with parchment paper.
Combine caramels and three tablespoons of evaporated milk in a microwave safe bowl. Heat in 30 second increments, stirring in between, until caramel is melted and smooth. Keep warm and set aside.
Combine butter, sugar, and evaporated milk in a heavy bottomed saucepan.
Bring to a boil over medium heat, stirring frequently.
Once at a full boil, continue boiling for 5 minutes, stirring continuously and scraping down sides of pan.
Remove from heat and stir in chocolate. (I use a whisk to get out all the lumps.)
Stir in marshmallow creme and vanilla extract.
Fold in pecans.
Pour half of the fudge into the prepared baking dish.
Spoon the caramel over the top, carefully spreading.
Spoon the remaining half of the fudge on top of the caramel and smooth out the top with an offset spatula.
Let cool to room temperature and then refrigerate for at least two hours.
Cut into small squares and serve.