Tuesday, December 29, 2009



1 12 oz. can evaporated milk
2 sticks butter
4 c. sugar
1/8 t. salt
1 package of Ghiradelli's semi-sweet chocolate chips
1 jar marshmallow cream
1 tsp. vanilla
1 c. chopped nuts of your choice

Before you start cooking, put a bowl of ice water next to you. Put the first four ingredients into a large pot; cook and stir constantly on medium-high heat until it starts to boil. Turn the heat down to medium, and continue to stir and stir and stir. You want the mixture to reach the "soft ball" stage, which is where you drop a spoonful into that bowl of ice water and if the mixture holds together in a soft ball, then you're ready to move on. However, if it dissolves quickly then you've got to keep stirring. Once it is boiling, I think we continued to stir for about 6-8 minutes. Once it is at the soft ball stage remove from the heat and add chocolate chips and marshmallow cream. Mix until all is melted and combined. Last add vanilla and nuts and mix well. Pour fudge into a buttered 9x13 pan. Let it cool for a few minutes and then cover with plastic wrap until completely cooled. Cut it with a plastic knife, for some reason it works the best.

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