Triple Chocolate Fudge
Easy and delicious squares of ultra-rich triple chocolate fudge that are made with three different types of chocolate (sweet, semi-sweet, and unsweetened).
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Table of Contents
- About Triple Chocolate Fudge
- What’s in triple chocolate fudge?
- The chocolate seized! What happened?
- How should fudge be stored?
- How long is fudge good for?
- Can you freeze fudge?
- How to tell if fudge has gone bad
- Notes & tips for this chocolate fudge
- More chocolate recipes
- How do you make 3 chocolate fudge
- Recipe Details
About Triple Chocolate Fudge
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.
The chocolate seized! What happened?
If you found that the chocolate seized (or in other words, became so firm that it could no longer be stirred), this is usually caused by one of two things:
Cause #1 – Adding the extract directly to the melted chocolate/candy that’s not fully melted. There’s a lot of baking chemistry going on here, but in short, you want to avoid adding alcohol (which extracts essentially are) directly to melted chocolate candy because the water and fats will react, causing them to separate, leaving you with a grainy, hard mixture.
How to fix it: While this is an easy mistake to make, it can be salvaged – you just need a lot of elbow grease. Gentle heat and persistent stirring should get the chocolate back to a workable texture. You can also try mixing in a tablespoon or two of boiling water to loosen it up.
Cause #2 – Adding water-based food coloring to the melted chocolate/candy. Chocolate is made of a mixture of fat and dry particles, and any contact with water will cause the dry particles to become moist and stick together, resulting in a hard, gritty paste.
How to fix it: Unlike with the extract, there is no saving melted candy that’s seized due to contact with water (even the smallest amount). You would have to start over. To avoid this, use oil-based food coloring instead.
How should fudge be stored?
When it comes to fudge, it should remain good for up to two to three weeks in a sealed container. 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 that it stays firm and won’t become messy to eat. However, the chilled environment will slowly draw out the moister 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 that it’s always accessible and has a soft texture, but some fudge may soften too much (or appear to “melt”) over time. However, this doesn’t always happen; it all depends on the exact temperature of the room. So when storing fudge this way, be sure to keep it in a cool, dark place. It’s also best to wrap or separate each piece of fudge with plastic wrap or wax paper so that the fudge does not stick together.
How long is fudge good for?
When stored in a sealed container, this chocolate orange fudge should remain good for up to two to three weeks.
Can you freeze fudge?
Yes, you totally can! Fudge can be frozen for up to three 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. Cut the fudge once thawed and ready to eat.
- If the fudge has already been cut, wrap each individual piece in plastic wrap or aluminum foil, then store in an airtight container or freezer bag.
How to tell if fudge has gone bad
If you’ve had your fudge for a while, you can tell it’s 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. If freshly made fudge is doing this, try storing it in the refrigerator.
Notes & tips for this chocolate fudge
- Because fudge should be mixed quickly to ensure that all the ingredients incorporate, I recommend measuring all ingredients out before you begin.
- For “cleaner” cuts of fudge, trim off the uneven edges before cutting the squares of fudge. You’ll lose fudge this way (it can still be eaten!) but you’ll gain a prettier presentation.
- This recipe uses three types of chocolate, but if you’re in a pinch, you don’t *have* to use all the types. You can substitute any of the chocolates for semi-sweet chocolate and still end up with some crazy good fudge.
More chocolate recipes
How do you make 3 chocolate fudge
This next part is only a photo tutorial of the recipe steps. If you’re looking for the full recipe measurements and instructions, scroll down to Recipe Details.
Step 1 – Using a large, deep saucepan (I like to use 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 – Enjoy!
Triple Chocolate Fudge
- 1/2 cup salted butter
- 4 1/2 cups granulated sugar
- 12 ounces evaporated milk, NOT sweetened
- 4 1/2 cups miniature marshmallows
- 2 cups semi-sweet chocolate chips
- 12 ounces German's sweet baking chocolate, chopped
- 2 ounces unsweetened chocolate, chopped
- 2 teaspoons vanilla extract
- 1/4 teaspoon almond extract
- Line a 10×15 baking dish (or similar size) with parchment paper or aluminum foil, extending pieces over sides for easy handling. If using foil, spray with cooking spray. Set dish aside.
- In a large, deep saucepan (I like to use a Dutch oven) over medium heat, melt butter, then add sugar and evaporated milk. Cook, stirring constantly, until mixture beings to boil. Reduce heat to a simmer and allow to cook, uncovered and without stirring, for 5 minutes.1/2 cup salted butter, 4 1/2 cups granulated sugar, 12 ounces evaporated milk
- Remove saucepan from heat. Quickly add marshmallows to saucepan, then stir until marshmallows are mostly melted. Add chocolate chips, sweet chocolate, and unsweetened chocolate, stirring until all chocolate is melted and mixture is smooth.4 1/2 cups miniature marshmallows, 2 cups semi-sweet chocolate chips, 12 ounces German's sweet baking chocolate, 2 ounces unsweetened chocolate
- Quickly add vanilla and almond extract to fudge mixture. Stir with a spatula (making sure to scrape along bottom and sides) until fudge is smooth and has a nice sheen.2 teaspoons vanilla extract, 1/4 teaspoon almond extract
- Pour fudge into prepared baking dish and smooth out top into an even layer.
- Refrigerate fudge for at least 2 hours or until set.
- Lift fudge out of baking dish by gripping excess paper/foil along sides, then transfer fudge to a work area. Peel back paper/foil from edges of fudge, then cut fudge into 1 inch squares or cut with festive cookie cutters.
- Serve immediately.
I do my best to provide nutrition information, but please keep in mind that I’m not a certified nutritionist. Any nutritional information discussed or disclosed in this post should only be seen as my best amateur estimates of the correct values.