Thursday, August 12, 2010

Creamy Fudge*

1½ cups sugar
½ cup margarine or butter
1 can evaporated milk (5 fl oz or about 2/3 cup)
1 pkg (10½ oz) miniature marshmallows
3 cups semisweet chocolate chips
½ tsp vanilla extract
2 cups walnuts coarsely chopped

Lightly grease a foil lined 13x9x2" pan. Heat sugar, margarine, butter, milk, marshmallows over medium heat until mixture boils, stirring constantly. Boil and stir for 5 minutes.
Stir in chocolate chips and vanilla extract, stirring until chips are melted. Stir in walnuts. Immediately spread into prepared pan. Refrigerate overnight. Cut into 1" squares. Store in airtight container in refrigerator.

For creamier fudge, let stand at room temp 1 hour before serving.

*Allergy alert: Contains milk and nuts

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