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A fantastic fudge recipe. It is easier to make than the cooked varieties that require a candy thermometer, but it sets up better than some of the other recipes I've tried that use marshmallows or marshmallow cream. The best of both worlds!! I rich, dense fudge that's fairly simple to prepare. NOTE: I prefer to use dark chocolate chips for a richer, fudgier taste. See the bottom of the instructions for variations.
Preparation Time : 30
Cook Time : 15
Total Time : 45
2⁄3 cup evaporated milk
1 1⁄2 cups sugar
1⁄4 teaspoon salt
2cups miniature marshmallows or 4 ounces miniature marshmallows
1 1⁄2 cups semi-sweet chocolate chips or 9 ounces semi-sweet chocolate chips
1⁄2 cup pecans or 1⁄2 cup walnuts, chopped
1teaspoon vanilla extract
Combine butter, evaporated milk, sugar and salt in medium, heavy saucepan.
Bring to a boil over medium heat, stirring constantly.
Boil for 4-5 minutes, stirring constantly.
Remove from heat. Stir in marshmallows, chocolate chips, nuts and vanilla.
Stir vigorously for 1 minute or until marshmallows are melted.
Pour into foil-lined 8-inch square baking pan.
Sprinkle with additional nuts if desired.
Chill until firm.
Variations: Milk Chocolate Fudge: Substitute 2 cups milk chocolate chips for the semi-sweet chocolate chips.
Butterscotch Fudge: Substitute 2 cups butterscotch chips for the semi-sweet chocolate chips.
Mint-Chocolate Fudge: Substitute 1 1/2 cups mint-chocolate chips for the semi-sweet chocolate chips.
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