Foolproof Fudge Recipe
Best Recipe for Foolproof Chocolate Fudge
Recipe yields approximately 5 pounds
1 stick butter
4-1/2 cups granulated sugar
1 can – (10-1/2 ounces) Regular evaporated milk
1 – 10 ounce bag mini marshmallows
24 ounces of chocolate chips (milk chocolate or semisweet)
1 tsp vanilla
Optional: 2 cups chopped nuts OR 2 cups Heath Bits
Line a 9 X 5 X 3 – inch loaf pan, a 9 X 13 – inch pan, OR a cookie sheet with foil, extending the foil over the edges of the pan.
Butter the foil and set the pan aside.
In a heavy sauce pan, combine butter, sugar, and milk.
Cook and stir over a medium-high heat until the mixture starts to bubble.
Reduce heat to medium.
Continue cooking, stirring constantly for 7-8 minutes, until the mixture turns a very light golden color.
Don’t let the color get too dark, or when the fudge cools, it will become hard and crumbly.
Remove pan from heat.
Add marshmallows, chocolate chips, vanilla, (and nuts or Heath Bits), and stir until the marshmallows and chocolate melt and mixture is combined.
Spread the fudge evenly in the prepared pan, score into squares with a hot knife while warm.
Cover and chill in refrigerator for 2-3 hours or until firm.
When fudge is firm, use foiled to lift it out of the pan.
Peel away the foil.
Cut fudge into squares on a cutting board.
Make yourself a cup of coffee, scrape out the sauce pan, and lick the spatula.
Store tightly covered in fridge for up to one month.
Open tin, serve, and watch the expression of joy one the faces of your friends.
photo courtesy of: http://www.WorthTheWhisk.com
Happiest holidays to you and yours! Thank you for visiting my blog!
Posted by Deborah McTiernan
Author of Lilly Noble & Actual Magic
Amazon Best-Selling Author – Paranormal Books for ages 9-12 and Young Adults
Dares readers to believe in themselves and discover the magic within
photo credit: elana’s pantry via photopin cc