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Page F
Fudge
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- 1 ½ cups Sugar
- ⅔ cup Evaporated Milk
- 2 Tbsp. Butter or Margarine
- ¼ tsp. Salt
- 2 cups Mini Marshmallows
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- 1 ½ cups Chocolate Chips
- ½ cup chopped Pecans or Walnuts (optional)
- 1 tsp. Vanilla extract
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Line an 8-inch-square baking pan with foil.
Combine sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 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 baking pan; refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into pieces.
Variations:
Mint Marble Fudge - Prepare the same as above, but replace chocolate chips with mint flavored chips. Melt approximately 1 cup of chocolate chips; after pouring mint fudge into pan, pour melted chips over the fudge. Using a toothpick, very lightly 'mix' the two together, to create a marble-like effect. Refrigerate and continue as above.
Butterscotch Fudge - Prepare the same as above, but replace chocolate chips with 1 ⅓ cups butterscotch chips. If adding nuts, I recommend chopped peanuts.
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