Christmas Fudge

By srumbel

This year I made a classic fudge recipe but I used bittersweet chocolate chips instead of the traditional semi-sweet. You can use whichever you prefer, but with that amount of sugar I thought it would be nice to use a darker chocolate. You can also use any other type of nut you’d like, I think next time I might try salted pistachios.
from cookingclassy.com

Ingredients

• 1 1/2 cups granulated sugar
• 2/3 cup evaporated milk (not fat-free)
• 2 Tbsp butter
• 1/4 + 1/8 tsp salt
• 1 tsp vanilla extract
• 1 1/2 cups bittersweet chocolate chips
• 2 cups mini marshmallows
• 1/2 cup chopped pecans (optional)

Details

Preparation time 10mins
Cooking time 130mins

Preparation

Step 1

Line an 8 by 8-inch baking dish with aluminum foil (no buttering necessary) leaving a 2-inch overhang of foil on two sides, set aside. In a heavy bottomed medium saucepan, combine sugar, evaporated milk, butter and salt. Bring mixture to a rolling boil over medium heat, stirring constantly. Allow to boil 4 minutes, stirring constantly. Remove from heat, stir in vanilla, then add chocolate chips and mini marshmallows and stir until well blended. Stir in pecans. Pour mixture into prepared baking dish and spread into an even layer. Transfer to refrigerator and chill 2 hours. Lift fudge out using foil overhang. Peel fudge from foil and cut into squares. Store in an airti container.