Decadent fudge
Instructions:
This recipe is quick, easy, and foolproof—provided you can
read your candy thermometer. Half the time I can’t make out those little
numbers but have always gotten compliments on my fudge regardless.
3 cups sugar
2/3 cup evaporated milk
1½ sticks (¾ cup) margarine
One 12-ounce package flavored chips (see Notes)
1½ cups marshmallow cream (see Notes)
½ teaspoon vanilla extract
½ cup pecans or other nuts, chopped, optional (I leave them out)
3 pounds candy
- Grease a 9 x 13-inch baking pan.
- Combine the sugar, milk, and margarine in a heavy saucepan over medium heat. Heat to boiling, then stir constantly for about 5 minutes, until the mixture reaches the soft-ball stage—238°F—this is really important.
- Remove the pan from the heat. Add the remaining ingredients and stir vigorously until well blended. Pour into the baking pan. Cool (refrigerating is even better), then cut into squares.
- Each batch makes 3 pounds.
- Notes: For peanut butter fudge, use peanut butter chips. For chocolate fudge, use Nestle Toll House Semi-Sweet Chocolate Morsels. For cinnamon fudge, use cinnamon chips.
- You can use marshmallows in place of marshmallow cream, so if you can’t find the cream just get a bag of little marshmallows. We are using 7 ounces of marshmallow cream, so I just eyeball and use a little over half of a 12-ounce package of mini marshmallows in its place.