Blue-Ribbon Fudge
This versatile, easy, and award-winning recipe can be used to create lots of different flavors of fudge and makes a bulk 5-pound batch.
I love making this recipe for Blue–Ribbon Fudge– it’s not fussy and doesn’t require a candy thermometer. Just let it boil for 6 minutes, stir in your chips of choice and pour it into a container to cool. Wham, bam, done.
How to make the best Blue-Ribbon Fudge
Place two sticks of butter, 5 cups of sugar, and a can of evaporated milk into a large stockpot. The pot pictured is an 8-quart stockpot.
I highly recommend you make this fudge in a large stock pot or something that has high sides. When this gets to boiling, it will rise up, almost doubling in size. You don’t want it spilling out and making a huge mess!
Bring the mixture to a rolling boil- that means it’s boiling like crazy- then set a timer for 6 minutes. This will cook the sugar enough to get that perfect fudgy consistency when it cools.
When it’s finished boiling, turn the heat off. Stir in 12-14 ounces of your chips of choice and nuts (I recommend toasted) just until smooth. I personally don’t like nuts in my fudge so I leave them out. When you’re the cook you get to do things your way right?!?!
The secret to the best tasting fudge- use a blend of high-quality chocolate. I love Guittard, but Ghiradelli is pretty good as well. Mixing semi-sweet (or bittersweet) chocolate with a few milk chocolate and white chocolate chips gives the fudge a delicious well-rounded deep chocolate flavor!
How to cool and cut Blue-Ribbon Fudge
I made a super big mistake by using this pan pictured below. Can anyone guess what I did wrong? I forgot to line my pan with foil or parchment paper! Grrrrr. It worked out fine because I wasn’t sharing any of this batch with friends or family.
I was told that using a rectangular 1/2 gallon cardboard milk carton is fabulous for cooling fudge. It is already waxed inside, so when the fudge cools, just rip off the carton from your ‘brick’ of fudge and slice it into perfect squares! Floss or wire works great for cutting.
I still managed to get some nice looking squares out of this pan despite my faux pas from earlier.
This Blue-Ribbon fudge really lives up to it’s name and makes a wonderful treat to share with friends and family, especially around the holidays!
I know you will enjoy this fudge recipe, but don’t forget to leave a comment and recipe rating if you try it- the feedback is much appreciated!
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Blue-Ribbon Fudge
Description
This rich chocolatey blue ribbon fudge recipe winner is the one you need for the holidays because it’s so easy, delicious, and customizable. Throw any variety of chocolate, vanilla, butterscotch, or other chips in to make lots of fudge to share with family and friends!
Ingredients
- 5 cups granulated sugar
- 1 (12-ounce) can evaporated milk
- 2 sticks salted butter
- 14 ounces chocolate chips of choice
- 1 cup chopped nuts (optional)
- 2 tablespoons vanilla extract
Instructions
- Prepare a 9×13 inch baking dish by lining it with tin foil. Spray tin foil with non-stick spray. OR cut the top off a 1/2 gallon rectangular cardboard milk carton and wash it out.
- Place sugar, evaporated milk, and butter in a large stockpot. Bring to a rolling boil over medium-high heat. Set the timer for 6 minutes. When the time is up, remove from heat.
- Add in chips, nuts (if you’re using them), and vanilla. Stir just until smooth, then pour into your prepared carton/pan to cool. Let cool completely before cutting, about 3 hours.
Notes
Makes about 5 pounds of fudge.
Using high-quality chocolate in this recipe is what makes it a blue-ribbon winner. I suggest Ghiradelli, Guittard, or Callebaut chocolates for their excellent flavors.
