Easy Creamy Fudge made with Sweet German Chocolate.
I started making this recipe when I was a kid after going to Mackinac Island in Michigan. The island is beautiful and they have fudge shops all over the place. After going there I wanted to immediately come home and try making my own homemade fudge. This fudge recipe has always been one of my favorites to make and it is easy.
I was trying to make this fudge again with my niece this Christmas season since she has never made fudge before and all the grocery stores were sold out of the sweet German Chocolate squares. Thankfully my sister had an extra bar at her house that we ended up using to make it. I use the Baker’s brand (amazon affiliate link) that comes in a green box and is found by the chocolate chips in the baking aisle.
When boiling the sugar, butter and evaporated milk you want to be careful because I find the boiling mixture tends to bubble up quickly so I have to reduce the heat. To speed up the process of the fudge turning into more of a solid I usually put it in the fridge after it has cooled for a bit at room temperature.
- 2¼ cups white sugar
- 1 Tablespoon butter
- 6 fluid oz. evaporated milk
- 1 cup (6 oz.) semisweet chocolate chips
- 1 package (4 oz.) of Sweet German Chocolate
- 1 cup marshmallow creme (about one 7 oz. jar of marshmallow creme)
- Grease an 8x8" square baking pan or line with parchment paper.
- In a mixing down combine semisweet chocolate chips, German sweet chocolate (broken into squares) and marshmallow creme and set aside.
- In a sauce pot combine sugar, butter and evaporated milk. Stir on low heat until sugar is dissolved. Bring to a boil and stir for about 6 minutes (reduce heat if it bubbles up).
- Carefully pour hot mixture into the mixing bowl with the chocolates and stir until smooth and chocolate is all melted. Pour into prepared pan and let sit for a few hours.