Marshmallow Nut Fudge
Sending some fudge to a sweetie for Valentine's Day this year?
Marshmallow-Nut Fudge
Bring to a boil and cook for 10 minutes, stirring constantly:
4½ cups sugar
1 (12 oz.) can evaporated milk
½ lb. butter
dash salt
Add:
12 oz. marshmallows
12 oz. semi sweet chocolate chips
1½ cups coarsely chopped nuts, optional
2 tsp. vanilla
Stir until melted. Pour into a greased pan and cool. Keep refrigerated. This recipe makes a lot of fudge. If you put it in a 9 x 13 inch pan the fudge will be about 1 inch thick.
Tiffany's Notes: Fudge is great for Valentine's Day...or Christmas...or Easter...or anytime. :) In fact, I always make fudge for Groundhog Day (because before I was engaged I made my soon-to-be-husband some groundhog shaped fudge in honor of that important holiday). I usually make Festive Fudge because it's quick and easy. I've also made Five Minute Fudge. This year it was time to try a different recipe from the family cookbook.
I was curious to see what would happen with the long cook time (other recipes call for cooking the candy mixture for 5 or 6 minutes or to a certain temperature on a candy thermometer). I would think that altitude might have an impact on how long you should cook it. I live close to sea level so I'm curious to see how this recipe works at other altitudes.
I liked this recipe. This is definitely softer and creamier than the Festive Fudge recipe. It isn't as chocolatey, though. It did take a long time to bring to a boil--so this isn't as quick as the other recipes. I would have added nuts, but most of my family aren't nut-lovers so I didn't add them. Hum...maybe I should have added the nuts...more for me? ;)
Marshmallow-Nut Fudge
Bring to a boil and cook for 10 minutes, stirring constantly:
4½ cups sugar
1 (12 oz.) can evaporated milk
½ lb. butter
dash salt
Add:
12 oz. marshmallows
12 oz. semi sweet chocolate chips
1½ cups coarsely chopped nuts, optional
2 tsp. vanilla
Stir until melted. Pour into a greased pan and cool. Keep refrigerated. This recipe makes a lot of fudge. If you put it in a 9 x 13 inch pan the fudge will be about 1 inch thick.
I was curious to see what would happen with the long cook time (other recipes call for cooking the candy mixture for 5 or 6 minutes or to a certain temperature on a candy thermometer). I would think that altitude might have an impact on how long you should cook it. I live close to sea level so I'm curious to see how this recipe works at other altitudes.
I liked this recipe. This is definitely softer and creamier than the Festive Fudge recipe. It isn't as chocolatey, though. It did take a long time to bring to a boil--so this isn't as quick as the other recipes. I would have added nuts, but most of my family aren't nut-lovers so I didn't add them. Hum...maybe I should have added the nuts...more for me? ;)
I made this again the other day {again for our Groundhog Day fudge!}. I remembered it as soft and creamy so we went with this recipe again this year. I also remembered it wasn't as chocolaty as I liked so this year I added 3 cups of chocolate chips. It worked just great! So, if you want a stronger chocolate taste just increase the amount of the chocolate chips. I also did half with nuts and half without.
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