Fudge

By RogRot

*You can add more or less nuts as per your preference.
The fudge without the nuts is excellent as well!
*This fudge is very soft before it sets as is MOST fudge.
Serving suggestion: This fudge is best when served at room temperature.

Ingredients

• 18 ounces of semi-sweet or bittersweet chocolate chips (1 1/2 bags) (510 g.) (or milk chocolate chips but they stay pretty soft...(maybe 1/2?)
• 2 c. chopped walnuts or pecans (200 g.)
• 1 c. of regular butter (2 sticks) Do not use margarine!
• 1 can (13 ounces) evaporated milk
• 4 c. of mini marshmallows or 20 large marshmallows, cut up (220 g.)
• 4 c. granulated sugar (780 g.)
• 2 t. vanilla extract
• All of your ingredients should be a room temperature!

Details

Servings 117
Preparation time 10mins
Cooking time 20mins
Adapted from mykitchenmagazine.com

Preparation

Step 1

Put your chips, butter and vanilla in a large bowl.
In a heavy pot, add the sugar, marshmallows, and milk and bring to a boil over a medium flame.
Bring this to a rolling boil and cook for exactly eight (8) minutes.
Pour the milk and sugar over the chips, butter, and vanilla and let it all sit for a minute.
Start stirring with a wooden spoon until the marshmallows have melted and add the nuts and stir until the fudge is smooth. (Stir longer if using milk chocolate chips)
Pour into a 9×13 pan.
Cover and let fudge rest overnight or for at least several hours until firm to the touch.