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TRIPPLE CHOCOLATE FUDGE




Source of Recipe


Off the back of the bag.


Recipe Introduction


Cream cheese gives a satin-like texture to this holiday favorite.



Preparation time: 10 min Cooking time: 30 min
Yield: 150 pieces (6 1/4 pounds)



List of Ingredients




6 cups sugar
1 cup Butter
1 (12-ounce) can evaporated milk
1 (8-ounce) package cream cheese*
1 (11.5-ounce) package (2 cups) milk chocolate chips**
1 (12-ounce) package (2 cups) real semi-sweet chocolate chips***
4 ounces bittersweet chocolate
1 (13-ounce) jar marshmallow crème
1 tablespoon almond extract
1 tablespoon vanilla




Recipe



Butter a 15x10x1-inch jelly-roll pan. Set aside. Combine sugar, butter, evaporated milk and cream cheese in 6-quart saucepan. Cook over medium heat, stirring occasionally with wire whisk, until mixture comes to a full boil (20 to 30 minutes). Boil, stirring constantly, until candy thermometer reaches 234°F or small amount of mixture dropped into ice water forms a soft ball (10 to 13 minutes).

Remove from heat; whisk in all chocolate and marshmallow crème. Beat until smooth and glossy. Stir in almond extract and vanilla.

Pour mixture into prepared pan. Refrigerate until firm (at least 2 hours). Cut into pieces. Store refrigerated.

*Substitute 1 (8-ounce) tub mascarpone cheese.

**Substitute 12 ounces milk chocolate, coarsely chopped.

***Substitute 12 ounces real semi-sweet chocolate, coarsely chopped.