Friday, December 16, 2011

Chocolate Fudge

3 c sugar
1 c evaporated milk
1 pt jar of marshmallow cream (2 cups)
6 T marg
1-12oz pkg chocolate chips
1 cup nuts, chopped (I prefer walnuts)

Boil sugar, butter and milk to soft ball stage. (236 degrees-NEED TO USE A CANDY THERMOMETER, temp is VERY important)  Stir frequently.  Remove and add marshmallow cream, chocolate chips, and nuts.  place in a greased 9x9 pan and allow to cool completely.

Tip:  If making this ahead of time for Christmas, it will stay fresh and soft if you store it in the freezer.

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