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Homemade Phat Cow Fudge photo

Phat Cow Fudge

This Phat Cow Fudge is a chocolate lover's dream! Creamy, chewy, and oh-so-delicious, it's perfect for sharing or indulging!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 20 ounces Hershey's milk chocolate bars broken into pieces
  • 1.5 ounces semi-sweet chocolate chips package
  • 1 cup salted butter cut into pieces
  • 4 cups sugar
  • 1.5 ounces evaporated milk can
  • 2.5 cups mini marshmallows
  • 4 cups frozen mini marshmallows
  • 2 teaspoons vanilla extract
  • 2 cups walnuts or pecans chopped

Equipment

  • Large saucepan
  • Wooden spoon or spatula
  • 9x13-inch baking pan
  • Parchment paper
  • Measuring cups and spoons
  • Knife

Method
 

Instructions
  1. Step 1: Prepare Your Pan - Start by lining a 9x13-inch baking pan with parchment paper. This will prevent the fudge from sticking and make it easy to lift out once set.
  2. Step 2: Melt the Chocolate and Butter - In a large saucepan over low heat, combine the broken Hershey’s milk chocolate bars and the salted butter. Stir frequently until fully melted and smooth.
  3. Step 3: Add the Sugar and Evaporated Milk - Once smooth, slowly add in the sugar and then pour in the evaporated milk. Stir over low heat until it begins to boil, then boil for about 5 minutes.
  4. Step 4: Mix in Chocolate Chips and Vanilla - Remove from heat and stir in the semi-sweet chocolate chips and vanilla extract until fully melted.
  5. Step 5: Fold in the Marshmallows and Nuts - Gently fold in the mini marshmallows, frozen mini marshmallows, and chopped walnuts or pecans until evenly distributed.
  6. Step 6: Transfer to the Baking Pan - Pour the fudge mixture into the prepared baking pan and spread it out evenly.
  7. Step 7: Let it Set - Allow the fudge to cool at room temperature for about 2 hours or refrigerate for quicker setting.
  8. Step 8: Cut and Serve - Once firm, lift the fudge out of the pan and cut into squares. Store leftovers in an airtight container at room temperature.

Notes

  • For a festive twist, add peppermint extract and crushed candy canes.
  • Try different nuts like almonds or hazelnuts for variation.
  • If you prefer a chilled treat, store the fudge in the fridge before serving.