Description
This Million Dollar Fudge is a decadent and rich treat that lives up to its name. With a creamy blend of chocolate, marshmallow fluff, and crunchy nuts, this fudge is perfect for holiday gifting, dessert platters, or satisfying your sweet tooth. It’s a classic recipe that delivers a melt-in-your-mouth experience.
Ingredients
Units
Scale
- 4 1/2 cups granulated sugar
- 2 tablespoons unsalted butter
- 1 pinch salt
- 1 (12-ounce) can evaporated milk
- 12 ounces semi-sweet chocolate chips
- 12 ounces German baking chocolate, chopped
- 7 ounces marshmallow fluff (about 2 cups)
- 2 cups chopped pecans or walnuts
Instructions
- Prepare Pan: Line a 9 x 13 x 2-inch pan with parchment paper, leaving a 1-inch overhang on either side, and either butter or spray lightly with pan spray. You may forego the parchment paper, but it does help the fudge lift out of the pan more easily once it has fully set up.
- Combine Sugar Mixture: Add 4 ½ cups granulated sugar, 2 tablespoons unsalted butter, 1 pinch salt, and 1 (12-ounce) can evaporated milk to a large saucepan and heat over medium-low heat, stirring until the sugar fully dissolves.
- Boil Sugar Mixture: Increase the heat to medium and bring the sugar mixture to a rolling boil, stirring as needed to ensure it does not boil over. Boil for 6-8 minutes.
- Prepare Chocolate Mixture: Meanwhile, add 12 ounces semi-sweet chocolate chips, 12 ounces German baking chocolate, 7 ounces marshmallow fluff, and 2 cups chopped pecans or walnuts to a large bowl. Set aside.
- Combine Mixtures: Once the sugar mixture is done boiling, pour it into the bowl with the chocolate mixture.
- Melt and Combine: Stir until all of the chocolate has melted and the marshmallow fluff is no longer leaving white streaks in the fudge.
- Pour into Pan: Add the fudge to the prepared pan and smooth over the top. You will want to do this right away after everything is combined, as the fudge begins to set up quickly.
- Set and Slice: Set aside and let the fudge sit for at least 2 hours before removing it from the pan and slicing it into pieces. I was able to get about 48 pieces.
Notes
- Use a candy thermometer for precise results; the sugar mixture should reach 235-240°F (113-116°C).
- Stir constantly while boiling the sugar mixture to prevent scorching.
- Be careful when pouring the hot sugar mixture into the chocolate bowl.
- You can use other types of nuts, such as almonds or macadamia nuts.
- For a festive touch, add a sprinkle of sea salt or a drizzle of white chocolate over the top.
- Store the fudge in an airtight container at room temperature for up to two weeks.
Nutrition
- Serving Size: 1 piece
- Calories: 200kcal
- Sugar: 25g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 10mg
