Tuesday, June 8, 2010
This fudge is really easy and you can make it the traditional way or you can spice it up and turn it into any flavor you want, peanut butter, chocolate mint, milk chocolate, white chocolate! This recipe is found on the back of the kraft marshmallow creme jar.
3 cups sugar
3/4 cup butter
2/3 cup evaporated milk
1 12-oz. package semi-sweet chocolate chips or other
1 7-oz. jar Kraft Marshmallow creme
1 cup chopped nuts (optional) (yuk)
1 teaspoon vanilla extract
Makes 3 pounds
Combine sugar, butter and milk in saucepan; bring to full rolling boil, stirring constantly. Continue boiling 5 minutes over medium heat, stirring. Remove from heat, stir in chocolate till melted.
NOTE: if you want peanut butter fudge you simply use peanut butter chips instead, mint, use andes mint chips etc., this last time I used hershey's chocolate bars because that's all I had, it made a really nice milk chocolate flavored fudge, I'm thinking it would even be fun to use another kind of candy bar or even through in some toffee chips.
Add marshmallow creme, nuts & vanilla stir till blended. Pour into foil lined and greased 13 x 9-inch baking pan. Let cool, I like to put mine in the fridge. Pull out of pan with the foil, place on counter and cut into 1-inch squares.