- 1 1/2 cups sugar
- 1 5 ounce can of evaporated milk (2/3 cup)
- 1/2 cup butter
- 2 cups tiny marshmallows
- 1 cup semi-sweet chocolate pieces
- 1/2 cup chopped walnuts (optional--I don't use these myself)
- 1/2 teaspoon vanilla
- Line an 8x8x2 inch baking pan with foil, extending over the edges. Set pan aside.
- Butter sides of a 2 quart saucepan (according to the cookbook, the size of pan is very important to being successful with fudge).
- In saucepan, combine sugar, evaporated milk, and butter. Cook and stir over medium-high heat until mixture boils. It will take about 10 minutes to get to this point.
- Reduce heat to medium. Continue cooking, stirring constantly, for 6 minutes. Remove saucepan from heat.
- Add in marshmallows, chocolate, nuts and vanilla. Stir until marshmallows and chocolate melt and the mixture is combined.
- Beat by hand for one minute.
- Spread fudge evenly in a prepared pan.
- Cover and chill for 2-3 hours or until firm.
- Store tightly covered in the refrigerator for up to one month (like it would last that long!).
I love to change up the flavor of things. This recipe calls for vanilla. I use whatever extract I feel like that day. Almond is always a favorite of mine and you can't go wrong with that. The last time I made this, I did orange extract. It tastes like those orange balls you can buy at Christmas time. I think next time, I will try mint. You could go peppermint, raspberry...whatever extract you have that you think will taste good with chocolate.