Thursday, September 20, 2007

The Best Marshmallow Creme Fudge

Almost like the real thing!

4 cups granulated sugar
12 ounces evaporated milk
1/2 pound butter
18 ounces semisweet chocolate chips (3 cups)
5 cups miniature marshmallows
1 teaspoon vanilla
1 1/2 cups pecans chopped

In a heavy saucepan combine the sugar, evaporated milk and butter ("good" margarine can be substituted for half of butter). Bring to a boil on medium high heat and boil gently for 9-10 minutes, stirring constantly to prevent scorching. Remove from heat and stir in immediately the chocolate chips, marshmallows, chopped nuts (may also use walnuts) and vanilla. Stir until well blended and pour into a greased 9" x 13" loaf cake pan. Will take a few hours to set up.

Recipe courtesy of Auntie Tam - who says she got it from Kathy Miller

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