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Ingredients
- 1 teaspoon vanilla
Details
Servings 40
Preparation
Step 1
Line 9-inch square pan with foil, with ends of foil extending over sides of pan; set aside. Place sugar, butter and evaporated milk in large heavy saucepan. Bring to full rolling boil on medium heat, stirring constantly. Boil 4 minutes, or until candy thermometer reaches 234 F, stirring constantly to prevent scorching. Remove from heat.
Add chocolate and marshmallow creme; stir until completely melted. Add vanilla; mix well.
Pour immediately into prepared pan; spread to form even layer in pan. Let stand at room temerature 4 hours or until completely cooled; cut into 1-inch squares. Store in tightly covered container at room temperature.
Variations:
Peanut Butter Fudge: Substitute peanut butter chips for the chocolate chips; omit the nuts.
Cookies and Cream Fudge: Substitute white chocolate chips for the chocolate chips; substitute 1 cup crushed Oreos® for the nuts.
Dreamsicle Fudge: Substitute white chocolate chips for the chocolate chips; substitute 2 tsp. orange extract for the vanilla; omit the nuts; pour half the prepared fudge into the pan, then stir in 4 drops yellow food coloring and 3 drops red food coloring into the remaining fudge; pour the orange fudge over the plain fudge and gently marble in with a butter knife.
Mocha Fudge: Stir 1/4 cup instant coffee granules into pan with the chocolate chips; omit the nuts.
Chocolate Mint Fudge: Substitute 2 tsp. peppermint extract for the vanilla; substitute 1/4 - 1/2 cup crushed candy canes for the nuts (optional).
Almond Fudge: Substitute 2 tsp. almond extract for the vanilla; substitute 1/2 cup chopped almonds for the walnuts (optional).
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