Makes:
2 pounds - 54 pieces
Total Time:
15 min
Submitted by:
Category:
Desserts
Sub Category: Candies
what you need
- 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
make it
Butter 8 - 9 inch foil lined baking pan and pre-measure miniature marshmallows, semi-sweet chocolate morsels, nuts (optional) 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 (optional). 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.
Notes
This Heirloom Christmas Fudge recipe was printed many years ago, and I had it in my recipe archives. I copied the recipe verbatim as it appeared in print. It appeared in print as "Traditional Christmas Fudge" and it was also printed as "Famous Milk Chocolate Fudge".
Variations:
Milk chocolate fudge: substitute 2 cups milk chocolate morsels for semi-sweet morsels.
Butterscotch fudge: substitute 2 cups butterscotch flavored morsels for semi-sweet morsels.
Mint-chocolate fudge: substitute 1 1/2 cups mint-chocolate morsels for semi-sweet morsels.
Hint: for thicker fudge, use 9 x 5 inch loaf pan.
