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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 117 |
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When I got married, a lady at my parentsâ church gave me this version of a popular Michigan treat. I sometimes pipe a bit of frosting on each piece for decoration during the holidays. Ingredients:
2 teaspoons plus 1 cup butter, divided |
4 cups sugar |
1 cup 2% milk |
25 large marshmallows |
1 package (11-1/2 ounces) milk chocolate chips |
2 cups (12 ounces) semisweet chocolate chips |
2 ounces unsweetened chocolate, chopped |
1 teaspoon vanilla extract |
decorating icing and sprinkles, optional |
Directions:
1. Line a 13-in. x 9-in. pan with foil; grease the foil with 2 teaspoons butter.
2. In a large heavy saucepan, combine the sugar, milk and remaining butter. Bring to a rapid boil over medium heat, stirring constantly. Cook, without stirring, for 2 minutes. Remove from the heat.
3. Stir in marshmallows until melted. Add all chocolate; stir until melted. Stir in vanilla. Immediately spread into prepared pan; cool for 1 hour.
4. Score into 1-in. squares. Refrigerate, covered, for 3 hours or until firm. Using foil, lift out fudge. Remove foil; cut fudge. Store between layers of waxed paper in airtight containers. Decorate as desired. Yield: 3 pounds (117 pieces).
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