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Fudge




Source of Recipe


DEBBIE


List of Ingredients




1 cup sugar
1/2 tsp.salt
3 tbsp. unsalted butter or margarine
1/2 cup heavy cream
1-3/4 cups mini marshmallows
1-1/2 cups semisweet chocolate chips
1/2 tsp. pure vanilla extract
Mix-Ins:
3/4 cup crushed peppermints
3/4 cup chopped walnuts


Recipe



Line 9x5" loaf pan with strips of waxed or parchment paper; coat evenly with cooking spray. Set aside. Combine sugar, salt, butter, cream and marshmallows in a heavy-bottomed medium saucepan. Set over medium heat; cook, stirring, until butter and marshmallows are almost melted, 5 - 6 minutes. Bring mixture to a boil; cook, stirring occasionally, for 5 minutes. Adult should remove pan from heat if child making fudge. Add chocolate chips and vanilla to saucepan. Stir until chips are melted and combined. If you like, mix in 1/2 cup peppermints or nuts. An adult should pour hot fudge into loaf pan. Top with remaining mints or nuts. Cool fudge in pan, at room temperature, 3 hours. Grip paper, lift out fudge, and place on cutting board. Discard paper. Cut fudge into squares. Amazing Shapes: You can use cookie cutters to delight your loved ones with fudge shaped as snowflakes or bite-size "drops." Instead of using a loaf pan, pour a double batch of fudge into a lined and greased 9x13" pan; let cool, remove from pan, then cut with cookie cutters. For snowflakes, dust fudge with confectioners' sugar. Pack it in a box lined with waxed paper to avoid sticking. Fudge will keep at room temperature for 10 days in an airtight container.