Fudge

April 3, 2006
This is my favorite fudge recipe. I modify it all the time for different flavors (sometimes I use white chocolate, sometimes I don’t put in nuts, sometimes I mix half regular and half mint chocolate chips, sometimes I put in a few drops of peppermint extract). 

  • Prepare the following ingredients. You will want to have them readily on hand for later.
    • 20 marshmallows
    • 1/2 cup chopped walnuts (optional)
    • 1 1/2 cup semi-sweet chocolate chips (or use 1/2 cup chocolate chips and 1 cup mint chocolate chips)
    • 1 tsp. vanilla.
  • Combine together. Bring to a boil over medium heat. Boil for 5 minutes stirring constantly. Then remove from heat.
    • 1 3/4 cup Granulated sugar
    • 2/3 cup evaporated milk (shake the can a lot before opening it.
    • 2 tbsp butter
    • 1/8 tsp salt
  • IMMEDIATELY after removing from heat, add the chocolate chips, marshmallows, and vanilla. Stir like a madman until it’s all melted. We’re relying on the heat of the sugar milk mixture to melt everything, so you have to add the ingredients immediately after removing from heat. The marshmallows will take the longest to melt in. Then add the nuts and stir.
  • Spread into buttered 9x9x2” pan. Chill until firm. You can put it in a fridge for a few hours or overnight, or in a freezer for 1/2 to 1 hour. I also like to put either plastic wrap or wax paper in the pan so that it’s really easy to pull the block of fudge out.

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