Triple Chocolate Fudge

Triple Chocolate Fudge

Since we discovered that Jamison has Celiac Disease many of his favorite things have been yanked away from him. If you’ve been around Dianne’s Dishes for a while you know he’s a super duper picky eater and having one of his major food sources (gluten) taken away from him was a huge blow. It’s been a tough road for him and it continues to be so.

Before Celiac reared it’s ugly head one of Jamison’s favorite desserts was chocolate pie. I’ve tried to make gluten free versions, but he’s never been that interested. Did I mention the picky part? ;oP

For thanksgiving this year I really wanted fudge. I’m not sure why, but I had fudge on the brain, and I decided to see if I couldn’t make something that Jamison would enjoy too and low and behold I made it, had him taste it and he liked the fudge! Score for me! It’s the perfect mellow blend of chocolate. What’s not to like about that?

What You’ll Need:
4 tablespoons of butter
2/3 cups of evaporated milk
2 1/2 cups of organic cane sugar
1 teaspoon of sea salt
1 – 7.5 ounce jar of marshmallow cream (Note: Look for a variety with no high fructose corn syrup.)
1 teaspoon of vanilla
2/3 cup of milk chocolate chips
2/3 cup of semi-sweet chocolate chips
2/3 cup of white chocolate chips
Butter to coat the dish

Butter a 13 X 9 inch dish generously and set aside.

Melt butter, evaporated milk, sugar and sea salt until smooth. Bring to a boil and let boil, stirring constantly for 5 minutes. (Note: Fudge is one of the few things that I make that I ever stir constantly, but you really need to. You don’t want it to scorch.)

After five minutes remove from heat. (Note: If you want to do the soft ball test, i.e. dropping a bit of the hot mixture into cold water to see if it forms a soft ball you can, but I usually don’t.) Stir in vanilla and chocolate chips and stir quickly until chips melt.

Spread mixture into the prepared dish. (Note: It will be VERY hot so be careful!) Let sit until fudge cools and firms up. Cut into squares and store in an airtight container.

Notes: You can use any type of chocolate that you like. Go for dark if you prefer. Or use all of one kind.

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