Triple Chocolate Fudge

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I may be a little biased here, but chocolate fudge is one of those simple, classic desserts that just can’t be beat.

Not only does it do an excellent job of curing a grade-A chocolate craving, but it also makes the perfect gift.

Because what better way is there to show you care about someone than to give them all the ultra-rich chocolate they can handle?

What’s in triple chocolate fudge?

In order to make a big batch of this soft fudge with a melody of chocolates, you’ll need the following ingredients:

• Semi-Sweet Chocolate Chips: A third of this chocolate trifecta, this is a standard baking chocolate that’s easy to find. It’s considered dark chocolate with a 50/50 split of cocoa to sugar.
• German’s Sweet Baking Chocolate: This chocolate is sweeter than semi-sweet chocolate and has a combination of liquor, sugar, cocoa butter, lecithin, and other flavorings. Baker’s makes a bar of this chocolate.
• Unsweetened baking chocolate: This chocolate is as the name implies: completely unsweetened, with 0% sugar and 100% cocoa for an intense flavor. Baker’s makes a bar of this chocolate as well.
• Evaporated milk and salted butter: Adds smooth creaminess and delicious flavor to the fudge.
• Mini Marshmallows: These are melted down into the hot chocolate, giving this fudge great flavor and soft texture.
• Granulated Sugar: For some added sweetness.
• Vanilla Extract and Almond Extract: For adding a touch of flavor.

Why use three types of chocolate?

Using three types of chocolate—semi-sweet, German’s sweet baking chocolate, and unsweetened—does more than make your taste buds dance. Here’s the breakdown:

• Flavor Complexity: Each type of chocolate brings its own unique flavor profile. Semi-sweet offers a balanced, classic chocolate taste, German’s sweet baking chocolate adds a milder, creamier note, and unsweetened chocolate provides a deep, intense cocoa flavor. Together, they create a rich and complex chocolate experience.
• Texture: The different chocolates contribute to a smoother, creamier texture. German’s sweet baking chocolate, for instance, is known for its creaminess, which complements the more solid structure provided by semi-sweet chocolate chips.
• Sweetness Control: Using unsweetened chocolate allows you to temper the sweetness of the fudge, balancing out the sugar and the naturally sweet chocolates. This gives you more control over the final sweetness level, making the fudge appealing to a broader range of palates.
• Culinary Adventure: Let’s face it, using three types of chocolate just sounds more exciting, doesn’t it? It adds a gourmet touch to your fudge, making it a standout treat for special occasions or gifts.

So, in essence, it’s not just about the chocolate; it’s about creating a symphony of flavors and textures that make each bite memorable.

However, if you don’t have (or don’t want to use) any of the types of chocolate in this recipe, that’s okay. You can easily swap some (or all) of the specialized chocolates for something more classic, like semi-sweet chocolate, and still achieve a batch of crazy good fudge.

What type of chocolate should you use?

There are many different brands of chocolate chips – even some made by popular candy companies – but from my experience, the best chocolate for baking, fudges, or truffles is Ghirardelli. It consistently performs well while baking, has a great texture (never chalky), and has a delicious flavor. This brand is a little more expensive, but trust me, you’ll appreciate the flavor and consistency you’ll get from the premium quality.

You can find their semi-sweet chocolate chips either in the bakery aisle of most grocery stores or you can buy it online.

The Chocolate Seized! What’s Going On?

When your chocolate turns into an unworkable, gritty mess, it’s likely due to one of these common culprits:

Cause #1: The Extract Dilemma

What Happens: Adding alcohol-based extracts like orange extract directly to your melted chocolate can spell disaster. The alcohol triggers a reaction between the fats and water in the chocolate, leading to a grainy texture.

How to Fix: Don’t fret; it’s not a lost cause. A combination of gentle heat and consistent stirring can bring it back. Adding more chocolate or cocoa butter can also reintroduce the needed fats to smooth things out.

Cause #2: The Water-Based Food Coloring Trap

What Happens: Introducing water-based food coloring to melted chocolate is a recipe for seizing. The water dissolves the sugar particles, causing them to clump together.

How to Fix: Unfortunately, there’s no coming back from this one. Your best bet is to start anew. Next time, opt for oil-based food coloring to avoid the issue.

Additional Factors to Consider

• High Heat: Overheating is another common cause. The cocoa butter and cocoa solids separate, leading to seizing.
• Moisture: Even a hint of moisture, like steam, can cause your chocolate to seize.

Extra Tips for Recovery

• Vegetable Oil: A teaspoon of vegetable oil can help loosen the mixture.
• Warm Milk or Cream: If your recipe allows, adding warm milk or cream can rehydrate the chocolate, restoring its smooth texture.

By understanding these causes and fixes, you’ll be well-equipped to handle any chocolate crisis that comes your way.

Cutting and Shaping Your Fudge

When cutting the finished triple chocolate fudge, you could cut it in squares (as pictured), or you can use fun-themed cookie cutters. If you use cookie cutters, consider using a larger pan (or multiple smaller pans) to make the fudge thinner, easing the cookie cutter process.

Additional Tips for Cleaner Cuts

• Trim the Edges: For “cleaner” cuts of fudge, trim off the uneven edges before cutting the fudge squares. You’ll lose fudge this way (it can still be eaten!), but gain a prettier presentation.
• Use a Sharp Knife: A sharp knife gives you cleaner edges, making the cutting process easier.
• Chill the Fudge: Refrigerating or freezing the fudge for a couple of hours or overnight will help it hold its shape better.
• Warm the Knife: Dipping your knife in hot water before each cut can make slicing easier.
• Clean the Knife: Wiping the knife clean between cuts prevents sticking and ensures smoother cuts.

How should fudge be stored?

When it comes to fudge, it should remain good for up to 1-2 weeks at room temperature. If stored in a sealed container in the refrigerator, it can last 3-4 weeks. The texture of the fudge may change over time, but you have some control over this depending on how you store it:

In the Refrigerator

Keeping fudge chilled ensures it stays firm and won’t become messy. However, the chilled environment will slowly draw out the moisture in the fudge, which could result in a crumbly texture over time. Despite this, storing fudge in the refrigerator is still the way I personally recommend.

On the Counter

Storing fudge on the counter ensures it’s always accessible and has a soft texture. However, some fudge may soften too much (or appear to “melt”) over time. This doesn’t always happen; it all depends on the exact temperature of the room. So, when storing fudge this way, keep it in a cool, dark place. It’s also best to layer parchment paper between each piece of fudge to prevent sticking.

How Long Is Fudge Good For?

When stored in a sealed container, this triple chocolate fudge fudge should remain good for up to 1-2 weeks at room temperature and 3-4 weeks in the refrigerator.

Can You Freeze Fudge?

Yes, you totally can! Fudge can be frozen for up to 2-3 months.

To freeze fudge, be sure to store it properly. You can either:

• For best results, do not cut the fudge and instead freeze the whole block, storing it in an airtight container or freezer bag. Thaw the fudge in the refrigerator overnight before serving.
• If the fudge has already been cut, wrap each individual piece in plastic wrap or aluminum foil, then store it in an airtight container or freezer bag.

How to Tell if Fudge Has Gone Bad

You’ll know your fudge is past its prime if it either:

• Feels hard, dried out, or crumbles easily.
• If the fudge appears to be “melting” (without heat) or has a slimy texture. Note: If freshly made fudge does this, try storing it in the refrigerator.

By following these guidelines, you’ll ensure that your fudge stays as delightful as the day it was made.

Notes & tips for this chocolate fudge

• Preparation is key! Because fudge should be mixed quickly to ensure everything is incorporated, I recommend measuring all ingredients out before you begin.

More chocolate recipes

How do you make 3 chocolate fudge

Step 1 – Using a large, deep saucepan (such as a Dutch oven), melt butter over medium heat. Once melted, add sugar and evaporated milk. Stirring constantly, bring mixture to a boil.

Step 2 – Once it’s boiling, reduce the heat to a simmer and allow the sauce to cook, undisturbed, for five minutes. When the five minutes are up, remove the saucepan from heat.

Step 3 – Add the marshmallows to the saucepan, then stir until they’re (mostly) dissolved.

Step 4 – Add in all three chocolates, then stir until chocolate is melted.

Step 5 – Finally, add the vanilla and almond extracts, then stir until the extracts are absorbed into the chocolate.

Step 6 – Pour the chocolate fudge mixture into a long, wide baking dish lined with aluminum foil. Use a spatula to smooth out the top of the chocolate.

Step 7 – Refrigerate and let set!

Step 8 – Remove fudge from the baking dish, peel away the foil, then cut into 1-inch squares (or whatever size you prefer).

Step 9 – Serve and enjoy!