Friesen’s Fudge
- Reviews 1
Ready In: 30 mins
Yields: 64 pieces
Ingredients
- 4 cups miniature marshmallows
- 1 1⁄2 cups granulated sugar
- 2⁄3 cup evaporated milk (NOT sweetened condensed)
- 1⁄4 cup butter or 1⁄4 cup hard margarine
- 1⁄4 teaspoon salt
- 10 1⁄2 ounces milk chocolate chips or 10 1⁄2 ounces semi-sweet chocolate chips
- 1 teaspoon vanilla
- 8 ounces toffee pieces (such as Chipits Skor Toffee Bits)
Directions
- Line 9 x 9 inch pan with foil, leaving 1 inch overhang on two sides. Grease foil with cooking spray. Set aside. Combine first 5 ingredients in large saucepan. Bring to a rolling boil, stirring often. Boil, uncovered, for 5 minutes, stirring constantly. Remove from heat.
- Add chocolate chips and vanilla. Stir until smooth.
- Add toffee bits. Stir well. Immediately pour into prepared pan. Smooth top. Let stand until cool. Holding foil, remove fudge from pan. Discard foil. Cuts into 64 pieces.
- NOTE: * Omit toffee bits. Use 4 crushed Skor or Heath chocolate bars. For best results, put unwrapped bars in a resealable freezer bag and freeze for 15 minutes. Seal bag. Hit with a met mallet or hammer until bars are in small pieces.
- Company’s Coming Christmas Gifts from the Kitchen.
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