Tuesday, December 18, 2007

Heirloom Christmas Fudge

2 Tbsp. butter or margarine
2/3 cup evaporated milk
1 1/2 cup granulated sugar
1/4 tsp. salt
2 cups miniature marshmallows
1 1/2 cups semi-sweet chocolate morsels
1/2 cup chopped pecans or walnuts (optional)
1 tsp. vanilla extract

Butter a 9in foil-lined baking pan and pre-measure miniature marshmallows, semi-sweet chocolate morsels, nuts, and vanilla. Combine butter, evaporated milk, sugar and salt in medium, heavy saucepan. Bring to a boil over medium heat, stirring constantly. Boil for 4 - 5 minutes, stirring constantly. Remove from heat.

Stir in marshmallows, morsels, vanilla, and nuts. Stir vigorously for 1 - 2 minutes or until the marshmallows and morsels are melted.

Pour into buttered foil-lined baking pan. Sprinkle with additional nuts, if desired. Chill until firm.

For milk chocolate fudge, substitute 2 cups milk chocolate morsels for semi-sweet morsels.

For butterscotch fudge, substitute 2 cups butterscotch flavored morsels for semi-sweet morsels.

For mint-chocolate fudge, substitute 1 1/2 cups mint-chocolate morsels for semi-sweet morsels.

For thicker fudge, use 9 x 5 loaf pan.

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