Holy deliciousness! This may be the best fudge I’ve ever made. It’s rich, chocolaty, and creamy with pockets of caramel from the Rolos.
Rolos are a candy I often forget about, but boy are they ever good. They work perfectly in fudge. Add in some pecans and you have a heavenly treat.
Fudge is probably my favorite food gift to give for the holidays. It can be made in advance, doesn’t need to be refrigerated, and is easy to package. Just be sure to make an extra batch to keep for yourself.
Note: You will need a candy thermometer for this recipe because it’s necessary to cook the mixture until it reaches a temperature of 234 degrees. And yes, your arm will get a workout stirring. Once you remove it from the heat and add in the chocolate, you will want to keep stirring to a minimum or it will develop a grainy texture.
- 2 3/4 cups sugar
- 3/4 cup whole milk
- 3/4 cup butter-flavored shortening
- 8 (1-ounce) squares semi-sweet baking chocolate, chopped
- 4 (1-ounce) squares unsweetened baking chocolate, chopped
- 1 (7-ounce) jar marshmallow creme
- 2 teaspoons vanilla extract
- 1 teaspoon sea salt, divided
- 30 chocolate-covered caramel candies, such as Rolos, cut in half
- 1 cup chopped toasted pecans
- Line a 9×9-inch baking pan or pyrex pan with aluminum foil, letting several inches of foil extend over the sides. Set aside.
- Combine sugar, milk, and shortening in a large saucepan. While stirring constantly, cook over high heat until mixture registers 234 degrees (soft ball stage) on a candy thermometer. Remove from heat and stir in chocolate, marshmallow creme, vanilla, and 3/4 teaspoon salt until smooth.
- Fold in rolos, spread in prepared pan, and top with pecans and remaining 1/4 teaspoon salt. Let cool completely.
- Lift fudge from pan and cut into squares. Stir in airtight container for up to 5 days.
Yield: 2-2 1/2 dozen pieces
Recipe Source: Taste of the South