Toll House Fudge
Quick and easy, tried and true fudge recipe.
Yield
49 servingsPrep
5 minCook
20 minReady
3 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cup |
sugar
|
|
| ⅔ | cup |
evaporated milk
|
|
| 2 | tablespoons |
butter
|
|
| ¼ | teaspoon |
salt
|
|
| 2 | cups |
miniature marshmallows
|
|
| 1 ½ | cups |
chocolate chips
|
*
|
| ½ | cup |
nuts
if desired |
|
| 1 | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
sugar
|
|
| 158 | ml |
evaporated milk
|
|
| 3E+1 | ml |
butter
|
|
| 1.3 | ml |
salt
|
|
| 473 | ml |
miniature marshmallows
|
|
| 355 | ml |
chocolate chips
|
*
|
| 118 | ml |
nuts
if desired |
|
| 5 | ml |
vanilla extract
|
|
Directions
Line 8x8 inch baking pan with foil.
Combine sugar, evaporated milk, butter and salt in medium heavy-duty saucepan.
Bring to a full rolling boil over medium heat, stirring constantly.
Boil, stirring constantly for 4 to 5 minutes.
Remove from heat.
Stir in marshmallows, chips, nuts and vanilla.
Stir vigorously for 1 minute or until marshmallows are melted.
Pour into prepared pan; refrigerate for 2 hours or until firm.
Lift from pan; remove foil. Cut into pieces.
