Fudge

A couple of helpful tips: 

Use a non-stick saucepan.  Don’t use chocolate chips that have been frozen or refrigerated.

  The moisture content will affect the fudge.  I only use milk chocolate chips, I don’t care for semi-sweet for fudge. 

Oh, and don’t double the recipe.  For some odd reason, it just doesn’t work out well. 

It takes a little longer to make the single batches, but it’s worth it.  

Ingredients:  

1 2/3 cup sugar  

2/3 cup evaporated milk  

2 Tablespoons butter  

1/2 teaspoon salt  

2 cups mini marshmallows  

1 1/2 cups milk chocolate chips

 3/4 cup nuts if desired  

1 teaspoon pure vanilla

 Line a 8 inch pan with foil. Combine sugar, milk, butter, and salt in the saucepan. 

Cook over medium-low heat until mixture begins to boil.  Boil for 5 minutes, stirring occasionally. Do not overcook.

Turn off heat and stir in marshmallows until melted, then the chocolate chips until melted, and then add the nuts, and vanilla.

Pour into prepared pan. Refrigerate until firm, about 4 hours.  Remove from pan and cut into small squares. 

To freeze,  I let it set up in the pan, then I remove it and keep it in one solid piece. 

I wrap it up in some wax paper, then a couple of layers of foil.  I don't cut it into pieces until after I thaw it out.  

For peppermint fudge, decrease the vanilla to ½ tsp and add ¼ tsp of peppermint extract. 

It's really good too. I love to get the little mini size cupcake liners when they come out during holiday time to put the pieces of fudge in.