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Momma Reiner's Chocolate Fudge

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This delicious recipe for chocolate fudge is from Kimberly Reiner of Momma Reiner's Fudge.

  • Yield: Makes enough for 30 marshmallows

Source: The Martha Stewart Show, December Fall 2007

Ingredients

  • 3/4 cup (1 1/2 sticks) salted butter
  • 2 2/3 cups sugar
  • 1 can (5 ounces) evaporated milk
  • 12 ounces semisweet chocolate, finely chopped
  • 2 1/4 cups Momma Reiner's Homemade Marshmallow Cream
  • 1/2 teaspoon pure vanilla extract

Directions

  1. Melt butter in a heavy-bottomed saucepan over medium heat. Add sugar and evaporated milk; bring to a boil. Cook, stirring, until mixture reaches the soft-ball stage, 234 to 240 degrees on a candy thermometer, about 6 minutes.

  2. Add chocolate and stir until melted. Add marshmallow cream and vanilla; stir or blend using an immersion blender, until well combined. Remove from heat; use immediately.

Reviews Add a comment

  • a111
    27 DEC, 2012
    This is the old fantasy fudge recipe. I doubled it and used a 12 oz can of evaporated milk. I made the marshmallow cream recipe, which came out great. Its enough for 2 batches of fudge according to the recipe. I didn't make this to coat marshmallows, but to cut into squares so I used 2 8x8 pans, buttered. I will definitely line the pans next time, as it was very hard to get out of pan without foil or parchment. I let the fudge cool, then set up in fridge. The fudge is excellent. Perfect texture.
    Reply
  • jenniealice1357
    15 DEC, 2011
    My chocolate snob s.o. said "mmm that is so good" when I gave him a taste off the spatula. I don't see a link to a video, so I really don't know the part about pouring it over marshmallows. I just followed it as a fudge recipe and poured into a greased 8x8 to set up. The yield seems very small, so I think I'll use the rest of the marshmallow cream and do another batch! I could see how dark chocolate could make it even better.
    Reply
  • LA90056
    4 MAR, 2009
    This is the exact recipe for fudge that has been on the Kraft Marshmellow jars for years! Lol, lol. Nothing new about it. The recipe makes good fudge~
    Reply
  • Yuman
    3 AUG, 2008
    I'm continuing from my previous comment. I wrote to much. Anyway it was the BEST fudge I ever made, using double the marsh. cream. It taste like gourmet fudge. This will be my new holiday recipe for fudge!
    Reply
  • Yuman
    3 AUG, 2008
    I made this fudge exactly the way the recipe says, except for one thing. I didn't notice that the marshmallow cream recipe was for double the amount needed for the fudge. So I put the whole thing in
    Reply
  • MS12314838
    8 APR, 2008
    USE FULL 15 OZ CAN OF EVAPORATED MILK
    Reply
  • MtnDirtBikeGal
    3 APR, 2008
    If you follow the directions as shown on the video, you can't go wrong. Pause the online video for each segment of the process if you must, but don't change anything or try to make it your own and I promise you it will turn out great! It sure did for me. My soul mate, his co-workers, and our neighbors all love it. Thanks!
    Reply
  • MSLO_Sara
    10 MAR, 2008
    The "1 can (5 ounces) evaporated milk" ingredient is the size needed to make these delicious fudge-covered marshmellows; we used a 5 ounce can of Carnation evaporated milk on the show. Hope this helps!
    Reply
  • MSLO_Sara
    10 MAR, 2008
    The "1 can (5 ounces) evaporated milk" ingredient is the size needed to make these delicious fudge-covered marshmellows; we used a 5 ounce can of Carnation evaporated milk on the show. Hope this helps!
    Reply
  • hkannal
    7 JAN, 2008
    I had the same problem with the fudge not adhering to the marshmallow and then ruining the shape of the marshmallow. We ate the fudge by itself (delicious!!) and the marshmallows were mostly eaten by themselves, but some were dipped in dark chocolate. The dark chocolate ones were to die for!!!
    Reply