I live in a crappy apartment with an electric oven that cooks unevenly. This has led to many disappointing batches of cookies, so sweets around my place are often whatever I can make on the stovetop. This fudge recipe is fairly simple (I nailed it on the first try) and has proved pretty popular.
- 1 (7 ounce) jar marshmallow crème
- 1 1/2 cups white sugar
- 2/3 cup evaporated milk
- 1/4 cup butter
- 1/4 teaspoon salt
- 2 cups milk chocolate chips
- 1 cup semisweet chocolate chips
- 1/2 cup chopped nuts
- 1 teaspoon vanilla extract
1. Line an 8×8 inch pan with aluminum foil. Set aside.
2. In a large saucepan over medium heat, combine marshmallow cream, sugar, evaporated milk, butter and salt. Bring to a full boil, and cook for 5 minutes, stirring constantly.
3. Remove from heat and pour in semisweet chocolate chips and milk chocolate chips. Stir until chocolate is melted and mixture is smooth. Stir in nuts and vanilla. Pour into prepared pan. Chill in refrigerator for 2 hours, or until firm.
- Don’t use generic marshmallow crème.
- Use pecans or walnuts.
- Makes a lot so plan on sharing.
- Or freeze whatever extra you have, place wax paper between layers of fudge so it doesn’t freeze in one big clump.
- Don’t under boil, boil for 6 ½ minutes for firmer fudge.
- Substituting evaporated goat’s milk for regular evaporated milk is more easily digested if your stomach struggles with dairy.
- Plus the fudge will be richer and creamier with goat’s milk, it just costs three times as much as regular evaporated milk.