The toasted nuts give this
fantastic chocolate marshmallow fudge incredible flavor.
Fantastic
Fudge
- 3 cups granulated sugar
3/4 cup butter
1 (5-ounce) small can evaporated milk (about 2/3 cup)
1 (12-ounce) package semisweet chocolate chips
1 (7-ounce) jar marshmallow creme
1 cup chopped nuts, toasted*
2 teaspoons vanilla extract
- Line 9-inch square pan
with foil, with ends of foil extending over sides of pan; set
aside.
- Place sugar, butter and
evaporated milk in large heavy saucepan. Bring to full rolling
boil on medium heat, stirring constantly. Boil 4 minutes or until
candy thermometer reaches 234°F (110°C), stirring constantly
to prevent scorching. Remove from heat.
- Add chocolate and marshmallow
creme; stir until completely melted. Add nuts and vanilla; mix
well.
- Pour immediately into
prepared pan; spread to evenly cover bottom of pan. Cool at room
temperature at least 4 hours.
- Store in tightly covered
container at room temperature.
Makes about 80 (1-inch)
squares.
*To toast nuts, place in
a shallow baking pan. Bake at 350°F (175°C) for 10 to 15
minutes or until nuts are lightly browned, stirring occasionally.
Cool.
