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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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This is the best fudge of all time. It's simple. It's on the back of the marshmallow fluff jar. I made a few substitutions for the vanilla and walnuts Ingredients:
3 cups sugar |
3/4 cup butter |
1 (5 ounce) can evaporated milk |
12 ounces bakers semi-sweet chocolate baking squares |
1 (7 ounce) jar marshmallow creme |
1 teaspoon vanilla extract or 1 teaspoon orange extract |
1 cup pecans, chopped |
Directions:
1. HEAT: sugar, butter and evaporated milk to full rolling boil in a 3 quart saucepan on medium heat, stirring constantly. Boil until candy thermometer reaches 234 deg, stirring constatly to prevent scorching. Remove from heat.
2. STIR: in chocolate and marshmallow creme until melted; stir in vanilla (or orange) extract and pecans.
3. SPREAD: immediately in foil lined 9 inch square pan. Top with more nuts, if desired. Cool at room temperature at least 4 hours' cut into squares. Store in air tight container.
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