Fudge

Ingredients

• 8 oz Dark Chocolate (60% cacao)
• 8 oz milk chocolate
• 24 oz semi-sweet chocolate chips
• ½ cup butter (try high fat butter next time)
• 1 (7-ounce) jar marshmallow creme
• 4 cups sugar
• 1 (12-ounce) can evaporated milk
• 1 teaspoon vanilla

Instructions

1. Combine chocolate, chocolate chips, butter, and marshmallow in a large mixing bowl. Use a double boiler to pre-melt/soften the chocolate. Use a very low temp. This helps prevent chunks of unmelted chocolate if you're making it on a cold day, but over-melting the chocolate can cause it to get grainy.
2. In a large saucepan, combine sugar and evaporated milk. Bring to a rolling boil over medium heat. Stir constantly at a rolling boil for 4 minutes. Remove from heat and stir in vanilla.
3. Pour the evaporated milk mixture over the chocolate mixture in several intervals (4-6), stirring constantly to keep the fudge from clumping.
4. Continue stirring until well blended and smooth.
5. Line two 9x9 steel baking pans with parchment paper and maybe a bit of cooking spray to help it stick.
6. Pour into prepared baking pans. Cover tightly and refrigerate for several hours or overnight, until hardened. Keep refrigerated until you serve.
7. Cut each tray into 72 rectangle pieces, 12x6.

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