Recipe by Cherylkv
Posted in reply to a request. I didn't see any similar to this when searching. My mom got it from a church magazine in the early 1960's. Great for the biceps & triceps!
Top Review by Sydney Mike
An interesting fudge to make & a great tasting one to eat! Made it according to the directions! Not something I'd normally make for myself, what with the unincorporated marshmallows, but the kids are enjoying it during my cookie (& candy!) sale! [Tagged, made & reviewed for one of my adoptees in the current Pick-A-Chef]
- 40 large marshmallows, divided
- 4 cups sugar
- 1 1⁄2 cups canned milk (not sweetened condensed)
- 12 ounces semi-sweet chocolate chips, nestle preferred
- 1 teaspoon vanilla
- 1⁄2 lb butter or 1⁄2 lb margarine
- 1 cup chopped nuts (I never use them so I"m guessing)
Directions See How It's Made
- Place chocolate chips and butter in a pan (I use an 8 quart to have plenty of room for stirring).
- Use the butter wrappers to grease a 9 x 13 pan.
- Cut up 20 large marshmallows into the pan.
- (Can use 2 C mini) Put in the freezer.
- Place 20 large marshmallows, canned milk and sugar in 6-8 quart heavy pan.
- Stirring, bring to a boil.
- Continue to boil exactly 5 minutes, stirring constantly (Don't worry if there are some darker streaks, just stir better).
- Pour mixture over chocolate chips and butter.
- Continue stirring until mixture looses it's shine and becomes glossy.
- This can take anywhere from 15-30 minutes.
- Stir in vanilla and frozen marshmallows.
- (You can also add nuts at this point).
- Return to the buttered pan and refrigerate.
- I've made this in small tins for gifts by lining them with plastic wrap and placing a piece of cardboard, covered with parchment, on the bottom (inside the plastic wrap).