Prep 7 mins
Cook 5 mins
A simple never-fail fudge that is easy to make and is so rich and velvety that it'll fool you into thinking it was from a gourmet candy shoppe. I adapted this from a recipe my mom used and passed on to me several years ago. I love this recipe because you can put a variety of nuts and/or dried fruits ( i.e. finely chopped cranberries, cherries and of course, raisins) in it so you can make it for any occasion. It also works well with any kind of chips/morsels you want to use,( i.e. butterscotch, white chocolate, even special dark chocolate chips, yum....) just be sure to buy a quality chocolate to begin with like Ghirardelli chips, which are my personal favorite and found in most grocery stores. You'll also want to make sure you use a good butter and not margarine, although the recipe will work with it the fudge won't taste as rich and creamy.
- 1 1⁄2 cups sugar
- 1⁄4 teaspoon salt
- 2 tablespoons butter
- 2⁄3 cup evaporated milk
- 2 cups miniature marshmallows
- 2 cups chocolate chips
- 1 teaspoon pure vanilla extract
- 1⁄3 cup chopped almonds (optional)
- 1⁄3 cup raisins (optional)
- In a medium heavy saucepan (glass saucepans work best, but any kind will do) combine the sugar, salt, butter and evaporated milk over medium heat.
- Stir the mixture constantly until it comes to a boil.
- Continue constantly stirring and let the mixture boil for about 5 minutes.
- Remove the mixture from the heat and stir in the marshmallows, chocolate chips and vanilla. Now is also the time to add any of the nuts and/or dried fruits you want.
- Stir the mixture vigorously for a minute or until the marshmallows have all melted and the fudge becomes a nice chocolate color.
- Quickly pour the fudge into a foil-lined bread loaf pan and place it into the refrigerator overnight or until it is firm and fully chilled. Note : You can also pour the fudge into a foil-lined 8-inch square pan.
- To slice, take the fudge out of the refrigerator and tip the pan upside-down to remove the foil. Then, let the fudge slab stand for 15-30 minutes or until it softens slightly but is still cold. (You don't need to let the fudge soften if you use the 8-inch square pan, just slice it into 1 1/2 inch squares.) Slice into 1 inch thick slabs, wrap with wax paper and share with family and friends!