Terri’s Fudge
This recipe was from Steve’s mom. It’s title is Chocolate Fudge Delight, and it truly is (especially when it’s frozen).
I made two batches today – one in an 8″ pan using bitter-sweet belgian chocolate chips and another using semi-sweet bakers squares and mint (instead of vanilla) and then topped with a second layer of white chocolate (with mint).
- 2 Tbs butter (or margarine)
- 1 ½ cups caster sugar
- 2/3 cup carnation milk (whole or 2%)
- ½ tsp salt
- 1 tsp vanilla
- 2 cup miniature marshmallows (fresh)
- 1 ½ cups chocolate chips
- ½ cup chopped nuts (optional)
Directions:
- Mix butter, milk, sugar and salt in a medium saucepan. Cook on medium heat and bring to a full boil Continue the boil for 5 minutes, stirring constantly.
- Remove from heat and stir in vanilla, marshmallows, chocolate and nuts (if using). Stir for 1-2 minutes, or until everything has melted.
- Pour into a greased 8″ square pan. Cool, then refrigerate for at least 3 hours before cutting. May be frozen and eaten directly from the freezer!
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