Triple Chocolate Fudge

This recipe makes more than enough to share with family and friends. With three types of chocolate, it’s the ultimate fudge.

—Linette Shepherd, Williamston, MI

PREP: 20 MIN. • COOK: 25 MIN. + CHILLING • MAKES: 6 ¾ LBS. (234 PIECES)

• 4 tsp. plus ½ cup butter, divided
• 4 ½ cups sugar
• 1 can (12 oz.) evaporated milk
• 1 tsp. salt
• 16 oz. German sweet chocolate, chopped
• 2 cups semisweet chocolate chips
• 1 pkg. (11 ½ oz.) milk chocolate chips
• 2 jars (7 oz. each) marshmallow creme
• 4 cups chopped pecans or walnuts, toasted
• 2 tsp. vanilla extract

1. 1. Line two 13x9-in. pans with foil and grease the foil with 4 tsp. butter. In a heavy Dutch oven, combine sugar, milk, salt and the remaining butter. Bring to a boil over medium heat, stirring constantly. Cook, without stirring, until a candy thermometer reads 234° (soft-ball stage).
2. 2. Remove from the heat. Stir in the chopped German chocolate and the semisweet and milk chocolate chips until smooth. Fold in the marshmallow creme, pecans and vanilla. Spread into prepared pans.
3. 3. Refrigerate for 1 hour or until firm. Using foil, lift fudge out of pans. Discard foil; cut fudge into 1-in. squares. Store in airtight containers.

1 PIECE: 64 cal., 3g fat (1g sat. fat), 2mg chol., 17mg sod., 9g carb. (8g sugars, 0 fiber), 1g pro. DIABETIC EXCHANGES: ½ starch, ½ fat.

SWEET SECRET

Test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust the recipe temperature up or down based on the test.