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Prep Time: 7 Minutes Cook Time: 0 Minutes |
Ready In: 7 Minutes Servings: 8 |
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A simple never-fail fudge that is easy to make and is so rich and velvety that it'll fool you into thinking it was from a gourmet candy shoppe. I adapted this from a recipe my mom used and passed on to me several years ago. I love this recipe because you can put a variety of nuts and/or dried fruits ( i.e. finely chopped cranberries, cherries and of course, raisins) in it so you can make it for any occasion. It also works well with any kind of chips/morsels you want to use,( i.e. butterscotch, white chocolate, even special dark chocolate chips, yum....) just be sure to buy a quality chocolate to begin with like Ghirardelli chips, which are my personal favorite and found in most grocery stores. You'll also want to make sure you use a good butter and not margarine, although the recipe will work with it the fudge won't taste as rich and creamy. Ingredients:
1 1/2 cups sugar |
1/4 teaspoon salt |
2 tablespoons butter |
2/3 cup evaporated milk |
2 cups miniature marshmallows |
2 cups chocolate chips |
1 teaspoon pure vanilla extract |
1/3 cup chopped almonds (optional) |
1/3 cup raisins (optional) |
Directions:
1. In a medium heavy saucepan (glass saucepans work best, but any kind will do) combine the sugar, salt, butter and evaporated milk over medium heat.
2. Stir the mixture constantly until it comes to a boil.
3. Continue constantly stirring and let the mixture boil for about 5 minutes.
4. Remove the mixture from the heat and stir in the marshmallows, chocolate chips and vanilla. Now is also the time to add any of the nuts and/or dried fruits you want.
5. Stir the mixture vigorously for a minute or until the marshmallows have all melted and the fudge becomes a nice chocolate color.
6. Quickly pour the fudge into a foil-lined bread loaf pan and place it into the refrigerator overnight or until it is firm and fully chilled. Note : You can also pour the fudge into a foil-lined 8-inch square pan.
7. To slice, take the fudge out of the refrigerator and tip the pan upside-down to remove the foil. Then, let the fudge slab stand for 15-30 minutes or until it softens slightly but is still cold. (You don't need to let the fudge soften if you use the 8-inch square pan, just slice it into 1 1/2 inch squares.) Slice into 1 inch thick slabs, wrap with wax paper and share with family and friends!
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