A versatile and creamy fudge recipe.
1 1/2 Cups Sugar
2/3 Cup (5 fl oz.) Evaporated Milk
2 Tbsp. Butter
1/4 tsp Salt
2 Cups Mini Marshmallows
1 2/3 Cup Chocolate Chips (OR, Dark Chocolate Chips, White Chocolate, Butterscotch or Peanut Butter Chips)
1 tsp. Vanilla Extract
Optional - 1 Cup Walnuts or Pecans Roughly Chopped (or Dried Fruit, Candy, Crushed Cookies, Etc)
Optional Toppings - Sprinkles, Nuts, Melted Chocolate, Crushed Candies, etc.
Line a pan with parchment paper or foil. 8x8 inches is a great size.
1. Combine sugar, evaporated milk, butter and salt in a heavy medium sauce pan. Bring to a full roaring boil over medium heat, time for five minutes, stirring constantly.
2. Stir in chocolate chips, marshmallows, vanilla, and optional nuts, remove from heat. Stir quickly until everything is blended together and all the marshmallows are melted. Pour into prepared pan. Top with any optional toppings you like. Lightly press down on larger toppings like nuts to set them into the fudge. For melted chocolate, spoon some on top of hot fudge and use a tooth pick to swirl the fudge and chocolate together.
3. Refrigerate fudge for 2-3 hours, or until firm. Remove from pan, and remove parchment paper. Cut into bite sized pieces.
Store in between layers of parchment paper in an air tight container.