If you want an amazing Christmas treat--or a treat for any time of year--try this fudge. You don't even have to own a candy thermometer! It's that simple.
4 cups sugar
1 can (13 ounces) evaporated milk
4 cups mini marshmallows
18 ounces chocolate chips (good ones!)
2 teaspoons vanilla
1 cup butter (not margarine)
In a large pan, combine the sugar and evaporated milk. Mix. Let come to a boil at medium heat. When it begins to boil, time for 8 minutes, stirring occasionally.
Meanwhile, combine in a very large bowl, marshmallows, chocolate chips, butter, and vanilla. Pour the boiling mixture into the bowl over the marshmallow mixture. Stir until everything is melted.
Butter two 10” pie plates (or whatever combination of containers you wish to use). Dump in the fudge. Let cool to set. Cut into small squares; it’s quite rich.
Tips:
1. Use a dutch oven with a heavy base -- this helps keep the fudge mixture from scorching. If it does scorch a little, don't worry about it; just don't scrape the scorched part off the bottom.
2. Instead of buttering the pans, use butter-flavored cooking spray.
Some other ideas:
1. I use small aluminum containers of various shapes so that I can give away the fudge as gifts. Recently, star-shaped ones were available.
2. Try substituting about 1/2 cup of the chocolate chips with mint ones or crushed Andes candies -- this is my favorite. Another option . . . after filling a few containers with the straight fudge, I then add the mint chips. That way I don't have to make an entire recipe of mint fudge.
3. Add nuts and/or extra marshmallows to make rocky road fudge.
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