Side Pannel
Sees Fudge Recipe.
Ingredients List
- 18 ounces of semi-sweet or bittersweet chocolate chips (1 1/2 bags)
- 3 cups chopped walnuts or pecans
- (I have used “cocktail-style” peanuts and its good if you want a peanut flavor.)
- 1 cup of regular butter (2 sticks) Do not use margarine!
- 1 can (13 ounces) evaporated milk
- 4 cups of mini marshmallows or 20 large marshmallows, cut up
- 4 cups granulated sugar (no substitutes!)
- 2 teas. vanilla extract
Directions
1. Put your marshmallows, chips, butter and vanilla in a large bowl.
2. In a heavy pot, add the sugar and milk and bring to a boil over a medium flame.
3. Bring this to a rolling boil and cook for exactly eight (8) minutes
4. Pour the milk and sugar over the marshmallows, chips, butter and vanilla and let it all sit for a minute.
5. Start stirring with a wooden spoon until the marshmallows have melted and add the nuts and stir until the fudge is smooth.
6. Pour into a 9×13 pan or a 15×13 sheet pan. (I use a 9×13 disposable aluminium pan.)
7. Cover your pan with aluminum foil. (You do not have to butter your pan before pouring your fudge into it. )
8. Let fudge rest and cure overnight or for at least several hours until firm to the touch.
2. In a heavy pot, add the sugar and milk and bring to a boil over a medium flame.
3. Bring this to a rolling boil and cook for exactly eight (8) minutes
4. Pour the milk and sugar over the marshmallows, chips, butter and vanilla and let it all sit for a minute.
5. Start stirring with a wooden spoon until the marshmallows have melted and add the nuts and stir until the fudge is smooth.
6. Pour into a 9×13 pan or a 15×13 sheet pan. (I use a 9×13 disposable aluminium pan.)
7. Cover your pan with aluminum foil. (You do not have to butter your pan before pouring your fudge into it. )
8. Let fudge rest and cure overnight or for at least several hours until firm to the touch.
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