Very Best Fudge
I'm not quite a fan of fudge in general, but I'm definitely a fan of making them. They are simple to make, so many different varieties, and you can forget about them for a while so you can make other items. I made this fudge two different ways, this one being milk chocolate, and another being Butterscotch + Walnut Fudge. The recipe is from Nestle, specially their Year-Round Recipes binder, and it also offered the Peanutty Fudge option, but I didn't make those yet.
The recipe calls for miniature marshmallows, but you can certainly use the regular ones. I think the mini ones simply just helped with it melting faster. All in all, it's definitely an easy and yummy recipe, and a crowd will love it.
- 3 cups granulated sugar
- 1 can (12 fl oz) evaporated milk
- 1/4 cup butter (1/2 stick)
- 1/2 tsp salt
- 4 cups miniature marshmallows
- 4 cups (2 pkg of 12oz bags) semi-sweet chocolate morsels (I only had 1.5 bags of milk chocolate, and it worked fine)
- 1 cup chopped pecans or walnuts (optional)
- 2 tsp vanilla extract
- Line 13x9-inch baking pan or two 8-inch-square baking pans with foil (or parchment paper would be fine).
- Combine sugar, evaporated milk, butter and salt in 4-5-qt heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4-5 minutes. Remove from heat.
- Stir in marshmallows, morsels, nuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared pan(s). Refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into pieces. Store tightly covered in refrigerator. Makes about 4 pounds.