1 ½ Cup Sugar
½ Cup Butter
1 (5-fluid oz.) can evaporate Milk( 2/3 c.)
1½ c. Marshmallow Creme(½ of a 13-oz jar)
or use ½ bag of Mini-Marshmallows
3 c. Semisweet Chocolate Chips
½ tsp Vanilla Extract
2 c. Walnuts, coarsely chopped
Lightly grease a foil-lined 9 x 9 x 2-inch pan; set aside. Heat Sugar, Butter, Milk and
Marshmallow Creme in heavy 3-quart saucepan over MEDIUM HEAT until mixture boils,
stirring constantly. Boil and stir for 5 minutes. Add chocolate chips and vanilla extract,
stirring until chips are melted. Stir in walnuts. Immediately spread into prepared pan.
Refrigerate overnight. Cut into 1-inch squares. Store in airtight container in refrigerator. For
creamier fudge, let stand at room temperature 1 hour before serving.
Recipe may be doubled using an entire 13-oz jar(or a full bag of mini-marshmallows).
Prepare as above in a heavy 4-quart saucepan, boiling the mixture for 6 minutes. Spread
into 2 greased 9 x 9 x 2-inch foil-lined pans.
This is one of those Recipe's that I have no idea where I got it from, but Yum. It was
probably from someplace like Kraftfoods.com or someplace else that has easy to make
recipes.
Sometimes I will add other things to my recipes, especially the desserts. For fun, after the
chocolate chips are melted, I will add in a bunch of Marshmallows, do it by the feel of how
thick and sweet you really want it. Then pour it all into your pans, thus keeping the
marshmallows a bit more whole and gooey.
Note to cook, make sure you give away most of the fudge, or you will eat it all yourself!
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