Sunday, June 7, 2009
Million Dollar Fudge
1/2 lb bar of milk chocolate
12 oz semi-sweet chocolate chips
10 oz marshmallow cream
2 C sugar
1/4 C butter (do not subsitiute)
3/4 C evaporated milk (not sweeten condensed)
1/8 tsp salt
1/2 Tbs vanilla (Mexican if you have it)
1 C chopped pecans (optional)
In large bowl break chocolate bar in to small pieces and mix in chocolate chips (I have found that if I melt or at least partially melt the chocolate it is creamier and easier to stir).
Have marshmallow cream open and ready to use. In Heavy Pot:
Place sugar butter and milk, heat over low, stirring constantly, bring to rolling boil, boil 6 minutes (keep stirring)! At end of 6 minutes, quickly stir in to melt ... marshmallow cream and all chocolate then vanilla and nuts. (Work quickly as fudge will begin to harden and will not pour evenly.) Pour and spread quickly into a lightly buttered 8 x 8 or 8 x 10 pan. Refridgerate until cold and cut into 1" squares.
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