Best Recipe for Foolproof Chocolate Fudge Recipe yields
approximately 5 pounds Ingredients: 1 stick butter4-1/2 cups granulated
sugar1 can - (10-1/2 ounces) Regular evaporated milk1 - 10 ounce bag
mini marshmallows24 ounces of chocolate chips (milk chocolate or
semisweet)1 tsp vanilla Optional: 2 cups chopped nuts OR 2 cups Heath
Bits Line a 9 X 5 X 3 - inch loaf pan, a 9 X 13 - inch pan, OR a cookie
sheet with foil, extending the foil over the edges of the pan. Butter
the foil and set the pan aside.In a heavy sauce pan, combine butter,
sugar, and milk. Cook and stir over a medium-high heat until the mixture
starts to bubble.Reduce heat to medium. Continue cooking, stirring
constantly for 7-8 minutes, until the mixture turns a very light golden
color. Don’t let the color get too dark, or when the fudge cools, it
will become hard and crumbly.Remove pan from heat. Add marshmallows,
chocolate chips, vanilla, (and nuts or Heath Bits), and stir until the
marshmallows and chocolate melt and mixture is combined.Spread the fudge
evenly in the prepared pan, score into squares with a hot knife while
warm.Cover and chill in refrigerator for 2-3 hours or until firm.When
fudge is firm, use foiled to lift it out of the pan. Peel away the foil.
Cut fudge into squares on a cutting board. Make yourself a cup of
coffee, scrape out the sauce pan, and lick the spatula. Store tightly
covered in fridge for up to one month. Open tin, serve, and watch the
expression of joy one the faces of your friends. photo courtesy of:
www.WorthTheWhisk.comHappiest holidays to you and yours! Thank you for
visiting my blog! Posted by Deborah McTiernanAuthor of Lilly Noble &
Actual MagicAmazon Best-Selling AuthorParanormal Books for ages 9-12
and Young AdultsDares readers to believe in themselves and discover the
magic within.www.deborahmctiernan.com Follow your dreams or follow the
crowd.
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