Creamy Fudge

What You Need

1 1/2 cups sugar
1/2 cup butter
1 (5 fluid ounce) can evaporated milk (about 2/3 cup)
1 (7 ounce) jar Jet-Puffed Marshmallow Crème
3 cups semisweet chocolate chips
1/2 teaspoon vanilla extract
1 cup walnuts, coarsely chopped

Here's How

Lightly grease a foil lined 9 x 9 x 2-inch pan; set aside. Heat sugar, butter, evaporated milk and marshmallow creme in heavy 3-quart saucepan over medium heat until mixture boils, stirring constantly.  Boil and stir for 5 minutes.  Add chocolate chips and vanilla extract, stirring until chips are melted.  Stir in walnuts.  Immediately spread into prepared pan.  Refrigerate overnight.  Cut into 1-inch squares.  Store in airtight container in refrigerator. For creamier fudge, let stand 1 hour at room temperature before serving.  Makes 4 pounds.

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