Christmas Fudge

A fantastic fudge recipe. It is easier to make than the cooked varieties that require a candy thermometer, but it sets up better than some of the other recipes I've tried that use marshmallows or marshmallow cream. The best of both worlds!! I rich, dense fudge that's fairly simple to prepare. NOTE: I prefer to use dark chocolate chips for a richer, fudgier taste. See the bottom of the instructions for variations.

• Ready In: 45 mins
• Serves: 64

Ingredients

• 2  tablespoons butter
• 2⁄3 cup evaporated milk
• 1 1⁄2 cups sugar
• 1⁄4 teaspoon salt
• 2  cups miniature marshmallows or 4  ounces miniature marshmallows
• 1 1⁄2 cups  semi-sweet chocolate chips or 9  ounces  semi-sweet chocolate chips
• 1⁄2 cup pecans or 1⁄2 cup walnuts, chopped
• 1  teaspoon vanilla extract

Directions

1. Combine butter, evaporated milk, sugar and salt in medium, heavy saucepan.
2. Bring to a boil over medium heat, stirring constantly.
3. Boil for 4-5 minutes, stirring constantly.
4. Remove from heat. Stir in marshmallows, chocolate chips, nuts and vanilla.
5. Stir vigorously for 1 minute or until marshmallows are melted.
6. Pour into foil-lined 8-inch square baking pan.
7. Sprinkle with additional nuts if desired.
8. Chill until firm.
9. Variations: Milk Chocolate Fudge: Substitute 2 cups milk chocolate chips for the semi-sweet chocolate chips.
10. Butterscotch Fudge: Substitute 2 cups butterscotch chips for the semi-sweet chocolate chips.
11. Mint-Chocolate Fudge: Substitute 1 1/2 cups mint-chocolate chips for the semi-sweet chocolate chips.