Ingredients
- Ingredients
- • 3 cups granulated sugar
- • 3/4 cup unsalted butter
- • 2/3 cup evaporated milk
- • 1 lb. semi-sweet chocolate, chips
- or block chocolate chopped up
- • 7 oz. jar marshmallow cream
- • 1 tsp. vanilla extract
Preparation
Step 1
Prepare everything in advance and
have ready to go - chopped chocolate,
chopped nuts, best to have
marshmallow cream already out of the
jar and in a bowl that you can easily
scrape out with a rubber spatula. Line
a 13”x9”x2” baking pan with foil, butter
the inside (alternatively, line the pan
with waxed paper).
In a 3 quart, thick-bottomed sauce pan,
bring sugar, butter, and milk to a rolling
boil on medium heat, stirring
constantly once the mixture begins to
bubble. Once the mixture reaches a
boil, set your timer to 4 minutes. You
will want to remove the mixture from
the heat once it reaches 234°F on a
candy thermometer (234°F at sea-level,
adjust for altitude) which should take
about 4 minutes. If you don’t have a
candy thermometer, just go with the
four minutes.
Remove from heat. Quickly stir in
chocolate and marshmallow cream.
Once those have melted and are well
mixed, stir in the vanilla and then the
walnuts.
Pour into prepared pan.
5 Cool to room temperature before
slicing (about 4 hours). You may want
to chill in the refrigerator to get it more
firm.
Makes about 3 pounds of fudge.
Courtesy of Elise.com