Country House Fudge

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Country House Fudge to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Country House Fudge, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 4 1/2 cups white sugar
• 1 teaspoon salt
• 1/2 cup butter
• 1 (12 fluid ounce) can evaporated
• milk
• 2 cups semisweet chocolate chips
• 4 (4 ounce) bars German sweet
• chocolate
• 7 ounces chocolate candy bar
• 1 (7 ounce) jar marshmallow
• creme
• 2 teaspoons vanilla extract
• 4 cups chopped walnuts
• Butter 2 - 9x13 inch pans. Set aside.

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

In a large bowl, place chocolate chips and broken up chocolate bars

Step 2: Technique & Execution

Make a depression in chocolate pieces, then scoop marshmallow creme into it

Step 3: Technique & Execution

In a medium saucepan, cook sugar, salt, butter, and milk for about 8 to 10 minutes. (Start timing after boiling begins) Remove from heat, add chocolate chip mixture, vanilla, and chopped nuts

Step 4: Technique & Execution

Mix RAPIDLY with large wooden spoon

Step 5: Technique & Execution

Pour into buttered pans.