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| Shelley's Fudge (Photo by delish.com) |
My sister makes this for Christmas each year, it's incredibly good!!
Recipe by: Michelle Hanson (Johnson) Yield: About 5 pounds
Ingredients
1 cup butter, at room temperature
6 cups sugar
1 (12-ounce) can evaporated milk
8 ounces cream cheese
11 1/2 ounces milk chocolate chips
12 ounces semisweet chocolate chips
4 ounces bittersweet chocolate, chopped
1 (13-ounce) jar marshmallow creme
1 tablespoon almond extract
1 tablespoon vanilla extract
Directions
In heavy saucepan, melt butter over medium heat, swirling to coat side of pan. Add sugar, milk, and cream cheese. Cook over medium heat, stirring with wire whisk until it comes to a full boil, about 20-30 minutes. Turn heat to between medium and medium-low, and continue to boil, stirring constantly, until candy thermometer reaches 234°, about 10-15 minutes.
Turn off heat, whisk in all of the chocolates, marshmallow creme and beat until smooth and glossy. Keep it on the burner, but with the heat off. Once it is glossy, stir in the extracts until combined. Pour into buttered 15x10x1 inch jelly roll pan.
Let sit for 15 minutes, then lightly score top into pieces. Refrigerate for 2 hours, cut into pieces.
Notes
Shelly's advice is to not talk on the phone with her sister while drinking a Canadian Mist & Diet Coke and attempt to make this recipe, it seems to make the fudge sugary and inedible.
1 (12-ounce) can evaporated milk
8 ounces cream cheese
11 1/2 ounces milk chocolate chips
12 ounces semisweet chocolate chips
4 ounces bittersweet chocolate, chopped
1 (13-ounce) jar marshmallow creme
1 tablespoon almond extract
1 tablespoon vanilla extract
In heavy saucepan, melt butter over medium heat, swirling to coat side of pan. Add sugar, milk, and cream cheese. Cook over medium heat, stirring with wire whisk until it comes to a full boil, about 20-30 minutes. Turn heat to between medium and medium-low, and continue to boil, stirring constantly, until candy thermometer reaches 234°, about 10-15 minutes.
Turn off heat, whisk in all of the chocolates, marshmallow creme and beat until smooth and glossy. Keep it on the burner, but with the heat off. Once it is glossy, stir in the extracts until combined. Pour into buttered 15x10x1 inch jelly roll pan.
Let sit for 15 minutes, then lightly score top into pieces. Refrigerate for 2 hours, cut into pieces.
Shelly's advice is to not talk on the phone with her sister while drinking a Canadian Mist & Diet Coke and attempt to make this recipe, it seems to make the fudge sugary and inedible.
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