Chocolate lovers will crave this creamy dark chocolate fudge.
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4 cups sugar
1/2 cup Land O Lakes® Butter
1 (12-ounce) can evaporated milk
16 ounces high-quality dark chocolate, coarsely chopped
1 (7-ounce) jar marshmallow crème
1 cup slivered almonds, toasted, chopped
1 teaspoon vanilla extract
*Substitute 16 (1-ounce) squares bittersweet chocolate
**Substitute toffee bits
Line 13x9-inch baking pan with aluminum foil, extending foil over edges. Lightly butter foil. Set aside.
Combine sugar, butter and evaporated milk in heavy 4-quart saucepan. Cook over medium heat, stirring occasionally, 17-20 minutes or until mixture comes to a full boil. Continue cooking, stirring constantly, 15-17 minutes or until candy thermometer reaches 234°F.
Remove from heat. Gradually stir in chocolate until melted. Stir in marshmallow crème until well mixed. Stir in almonds and vanilla.
Spread fudge into prepared pan. Cool completely. Cover; refrigerate.
Lift fudge out of pan, using foil ends. Cut into 1-inch squares.
To toast almonds, heat oven to 350°F. Spread almonds onto ungreased 15x10x1-inch baking pan. Bake, stirring occasionally, 8-9 minutes or until golden brown.
Sweets for your sweetheart are even better when you make them at home. Make a single batch or a sampler of truffles, fudge, caramels and even buttercreams.