
This is a super-old recipe when Baker's Chocolate was just about the only option one had when baking. And when one could actually find a 13-ounce Hershey's chocolate bar.
Chocolate has come a long way.
I often made this fudge for my middle school students. And I made it for Christmas Open House when I owned an art studio. It adapts easily to additions, such as black walnuts. Because I don’t like it too sweet, I add an extra 2 ounces of unsweetened chocolate and then 2 ounces less milk chocolate. The original recipe calls for 13 ounces each of semi-sweet chocolate and Hershey's chocolate bar.
Chocolate has come a long way.
I often made this fudge for my middle school students. And I made it for Christmas Open House when I owned an art studio. It adapts easily to additions, such as black walnuts. Because I don’t like it too sweet, I add an extra 2 ounces of unsweetened chocolate and then 2 ounces less milk chocolate. The original recipe calls for 13 ounces each of semi-sweet chocolate and Hershey's chocolate bar.
Have everything measured, chopped, and ready to go. Line you pan with parchment paper or use foil and then lightly butter it.
In a large pot, mix the following ingredients:
Remove from heat and add:
Add:
Add:
Add:
Pour into a lined 12 x 16 metal sheet pan. Chill until set. Carefully remove from pan and remove paper/tin foil. Cut using a heavy knife or bench scraper.
In a large pot, mix the following ingredients:
- 1 cup whole milk
- 4 cups sugar
- 1 teaspoon vanilla
- 1 cup real butter
Remove from heat and add:
- 25 large marshmallows
Add:
- 2 oz. Baker’s Unsweetened Chocolate
Add:
- 13 oz. Baker’s Semi-Sweet Chocolate
Add:
- 11 oz. Hershey’s Milk Chocolate
Pour into a lined 12 x 16 metal sheet pan. Chill until set. Carefully remove from pan and remove paper/tin foil. Cut using a heavy knife or bench scraper.