Graces Christmas Fudge Food

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CHRISTMAS FUDGE



Christmas Fudge image

A fantastic fudge recipe. It is easier to make than the cooked varieties that require a candy thermometer, but it sets up better than some of the other recipes I've tried that use marshmallows or marshmallow cream. The best of both worlds!! I rich, dense fudge that's fairly simple to prepare. NOTE: I prefer to use dark chocolate chips for a richer, fudgier taste. See the bottom of the instructions for variations.

Provided by Marg CaymanDesigns

Categories     Candy

Time 45m

Yield 64 serving(s)

Number Of Ingredients 8

2 tablespoons butter
2/3 cup evaporated milk
1 1/2 cups sugar
1/4 teaspoon salt
2 cups miniature marshmallows or 4 ounces miniature marshmallows
1 1/2 cups semi-sweet chocolate chips or 9 ounces semi-sweet chocolate chips
1/2 cup pecans or 1/2 cup walnuts, chopped
1 teaspoon vanilla extract

Steps:

  • Combine butter, evaporated milk, sugar and salt in medium, heavy saucepan.
  • Bring to a boil over medium heat, stirring constantly.
  • Boil for 4-5 minutes, stirring constantly.
  • Remove from heat. Stir in marshmallows, chocolate chips, nuts and vanilla.
  • Stir vigorously for 1 minute or until marshmallows are melted.
  • Pour into foil-lined 8-inch square baking pan.
  • Sprinkle with additional nuts if desired.
  • Chill until firm.
  • Variations: Milk Chocolate Fudge: Substitute 2 cups milk chocolate chips for the semi-sweet chocolate chips.
  • Butterscotch Fudge: Substitute 2 cups butterscotch chips for the semi-sweet chocolate chips.
  • Mint-Chocolate Fudge: Substitute 1 1/2 cups mint-chocolate chips for the semi-sweet chocolate chips.

Nutrition Facts : Calories 54.8, Fat 2.4, SaturatedFat 1.1, Cholesterol 1.7, Sodium 16.8, Carbohydrate 8.9, Fiber 0.3, Sugar 7.8, Protein 0.5

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