Triple Chocolate Fudge


  • 3 1/3 C sugar.
  • 1 C butter.
  • 1 C packed deep brown sugar.
  • 1 can (12 oz) evaporated milk.
  • 32 large marshmallows.
  • Halved 2 cups (12 oz) semisweet chocolate chips.
  • 2 milk chocolate candy bars (7 oz each).
  • Broken 2 squares (1 oz each) semisweet baking chocolate.
  • Chopped 1 tablespoon vanilla.
  • Extract 2 C chopped pecans.

Preparation Method:

  • In a large saucepan, combine the first four ingredients.
  • Cook and stir over medium heat until sugar is dissolved.
  • Bring to a rapid boil and boil for
    5 minutes, stirring constantly.
  • Remove from the heat and stir in marshmallows until melted.
  • Stir in chocolate chips until melted.
  • Add chocolate bars and baking chocolate and stir until melted.
  • Fold in vanilla and pecans.
  • Pour into a greased 15″ x 10″ x 1″ baking pan.
  • Chill until firm.
  • Cut into squares.
  • Prepare the Silicone Molds for the chocolate.
  • Put the filling grains inside each mold as desired.
  • Pour the chocolate inside the molds.
  • Leave it until it cools at the temperature of the Kitchen.
  • Put it in the refrigerator until it becomes fully coherent.
  • Take it out of the molds and serve it cold with coffee, and aluminum foil can be used as an alternative to Silicone Molds as follows:
  • Put the chocolate mixture in another bowl.
  • Put it in the refrigerator until it cools and sticks slightly so that it is formed and divided with a spoon.
  • Get aluminum foil, and then cut it into medium sized squares.
  • Bring the chocolate from the refrigerator.
  • Put a spoonful of each aluminum sheet with one or more of the fillings, pressing it to be in the middle of the chocolate.
  • Wrap the chocolate as desired, tightening it and enabling it to take the desired shape.
  • Keep the chocolate chips in the refrigerator until they solidify and harden.

Warm regards,
Best Nice Deals Team

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