This classic recipe produces a rich, decadent chocolate fudge that mirrors the old-fashioned sweets often associated with the era of the film. It uses a marshmallow cream base to ensure a smooth texture without the risk of graininess.
Chitty Chitty Bang Bang Chocolate Fudge
Ingredients
- 3 cups Granulated sugar
- ¾ cup Unsalted butter (1 ½ sticks)
- ⅔ cup Evaporated milk (not sweetened condensed milk)
- 12 oz Semi-sweet chocolate chips
- 7 oz Marshmallow fluff/creme
- 1 tsp Pure vanilla extract
- 1 cup Chopped walnuts or pecans (optional)
- ¼ tsp Salt
Instructions
- Prepare the Pan: Line a 9×9-inch square baking pan with parchment paper or aluminum foil, leaving an overhang on the sides. Lightly grease the foil with butter or non-stick spray.
- The Boil: In a large, heavy-bottomed saucepan, combine the sugar, butter, evaporated milk, and salt. Bring the mixture to a full rolling boil over medium heat, stirring constantly to prevent scorching.
- The Temperature: Once boiling, continue to cook for exactly 5 minutes while stirring continuously. If you are using a candy thermometer, you are looking for the “soft ball” stage, which is approximately 234°F.
- The Blend: Remove the pan from the heat. Immediately add the chocolate chips, marshmallow creme, vanilla, and nuts (if using). Stir vigorously until the chocolate is completely melted and the mixture is glossy and uniform.
- Setting: Pour the mixture into your prepared pan and smooth the top with a spatula. Let it sit at room temperature for at least 2 to 3 hours until firm. For a cleaner cut, you can chill it in the refrigerator for 1 hour.
- Serving: Lift the fudge out of the pan using the parchment or foil “handles.” Peel away the lining and cut into 1-inch squares.
Quick Tips for Success
- Don’t Stop Stirring: The high sugar content can burn quickly on the bottom of the pan; keep the spatula moving.
- Quality Chocolate: Since chocolate is the primary flavor, using high-quality chips or a chopped premium chocolate bar makes a significant difference.
- Storage: Store in an airtight container at room temperature for up to 2 weeks, or in the fridge for up to a month.