Ingredients for Country House Fudge Martha Dixon
- Granulated Sugar
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter
- 1 (12-ounce) can evaporated milk
- Semi Sweet Chocolate Chips
- Sweet Chocolate
- Hershey Bars
- Marshmallow Cream
- 1 teaspoon vanilla extract
- Nutmeats
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How to Make Country House Fudge Martha Dixon
- In a large, heavy-bottomed saucepan, combine the sugar, butter, evaporated milk, and salt. Stir constantly over medium heat until the butter is melted and the sugar is dissolved.
- Bring the mixture to a full rolling boil, stirring frequently. Clip a candy thermometer to the side of the pan, ensuring it doesn't touch the bottom.
- Continue boiling, without stirring, until the thermometer registers 235°F (113°C) – the soft-ball stage. This is crucial for the perfect fudge consistency.
- Remove the saucepan from the heat. Quickly stir in the vanilla extract and chocolate chips until completely melted and smooth.
- Gently fold in your chosen mix-ins (4 cups total).
- Pour the fudge mixture into a greased 9x13 inch baking pan.
- Let the fudge cool completely at room temperature, then refrigerate for at least 2 hours to allow it to set fully. For best results, refrigerate overnight.
- Once set, cut the fudge into squares and enjoy!
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
58g
Fat
13g
Carbs
6g
