Description
This Coal Fudge Recipe is a rich, creamy, and decadently chocolatey treat perfect for the holidays or any special occasion. Made with marshmallow fluff, evaporated milk, and semi-sweet chocolate chips, this fudge combines smooth sweetness with a striking black color thanks to a generous amount of black gel food coloring. The fudge is cooked on the stovetop to just the right temperature, ensuring a perfectly firm and sliceable texture. Whether you’re gifting or indulging, this easy-to-make fudge is sure to impress.
Ingredients
Scale
Fudge Ingredients
- 5 cups granulated sugar
- 1 (16 ounce) container marshmallow fluff
- 1 ¼ cup evaporated milk
- ½ cup butter
- ½ teaspoon salt
- 24 ounces semi-sweet chocolate chips
- 1 teaspoon vanilla extract
- Black gel food coloring, as needed
Instructions
- Prepare the Pan: Line a 9×13 or 11×15 inch baking pan with parchment paper and grease it lightly with butter or non-stick spray. This will prevent the fudge from sticking and make it easier to remove once set.
- Combine Ingredients: In a heavy-bottomed pot or Dutch oven, add the granulated sugar, marshmallow fluff, evaporated milk, butter, and salt. Stir over medium-low heat to melt and fully combine the ingredients.
- Bring to a Boil: Once the sugar has dissolved, increase the heat to medium. Stir continuously as the mixture comes to a full boil to prevent burning.
- Cook to Soft Ball Stage: Continue boiling and stirring until the mixture reaches 234-240°F (soft ball stage) on a candy thermometer. This usually takes about 5 minutes and is crucial for the correct fudge texture.
- Add Chocolate and Flavoring: Remove the pot from heat. Quickly stir in the semi-sweet chocolate chips, vanilla extract, and black gel food coloring. Mix vigorously until the fudge mixture is smooth and the chocolate is fully melted. Add more food coloring as needed to achieve a deep black color.
- Set the Fudge: Pour the fudge batter into the prepared pan. Let it cool and set at room temperature completely, until firm to the touch.
- Slice and Serve: Use the edges of the parchment paper to lift the fudge out of the pan. Cut into squares and serve. Store any leftovers in an airtight container at room temperature.
Notes
- Yield will vary depending on the size of your fudge pieces and the baking pan used.
- Using an 11×15 baking pan yields thinner fudge, while a 9×13 pan will produce thicker pieces. Two 9-inch square pans can also be used for convenience.
- Have all ingredients measured and ready before you start cooking, as you will need to stir constantly once the mixture starts boiling.
- Black gel food coloring is strong; use generously to ensure the fudge achieves a true coal black color. Insufficient coloring will result in gray fudge.
Nutrition
- Serving Size: 1 piece (approx. 20 grams)
- Calories: 110
- Sugar: 18 g
- Sodium: 35 mg
- Fat: 4.5 g
- Saturated Fat: 2.7 g
- Unsaturated Fat: 1.5 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 10 mg
