Original recipe by Sandra Beck
500 grams or 2 ½ cups of Smooth Milk Chocolate bars (not Hershey’s - Ritter Sport Vollmilch, Cadbury, or Symphony bars all work great!)
12 oz. Milk Chocolate Chips
1 cup real butter
Break up candy bars in a large bowl. Add butter and chocolate chips and set aside.
_________
In a large saucepan mix
4 cups sugar
1 can Evaporated milk
2 ½ cups of mini marshmallows (you will need almost 2 bags of mini marshmallows)
Put pan on stove and bring mixture to a boil over medium heat. Stir this constantly with a wooden spoon or a spoon that has a flat top. If it starts sticking to the pan, the temperature is too high. Turn it down so you don’t scorch it. When it comes to a boil and marshmallows melt set timer and boil for 12 minutes. Make sure you keep stirring the entire time. I can’t do this when my kids are awake.
Pour saucepan contents over the broken up chocolate bars, chocolate chips and butter. Remember this mixture is extremely hot so use caution. Stir until all of the chocolate and butter melts. Add one teaspoon of vanilla and stir it in. Then pour some of the fudge into a buttered 8X8 pan. You can add chopped pecans or walnuts to fudge now if you like. To the remaining fudge in the bowl, add at least one whole package of marshmallows. Mix together then put fudge on a large, buttered cookie sheet. You might have to spread the fudge with your hands. I usually put a plastic bag over my hands so the fudge doesn’t stick to them or you can butter your hands. Cut into pieces once it cools down. To help fudge last longer keep it in cool place in an airtight container or cover with saran wrap.
– Sherene Van Dyke
No comments:
Post a Comment