Easy Milk Fudge
Yield
1 dozenPrep
5 minCook
20 minReady
1 hrsLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
butter
or margarine |
|
| ⅔ | cup |
evaporated milk
null |
*
|
| 1 ½ | cups |
sugar
|
|
| ¼ | teaspoon |
salt
|
|
| 2 | cups |
miniature marshmallows
|
|
| 1 ½ | cups |
semi-sweet chocolate
morsels, null, null |
*
|
| 1 | teaspoon |
vanilla extract
|
|
| ½ | cup |
pecans
or walnuts, chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
butter
or margarine |
|
| 158 | ml |
evaporated milk
null |
*
|
| 355 | ml |
sugar
|
|
| 1.3 | ml |
salt
|
|
| 473 | ml |
miniature marshmallows
|
|
| 355 | ml |
semi-sweet chocolate
morsels, null, null |
*
|
| 5 | ml |
vanilla extract
|
|
| 118 | ml |
pecans
or walnuts, chopped |
|
Directions
Butter 8 inch square pan.
In medium saucepan, combine butter, evaporated milk, sugar and salt.
Bring to a boil over medium heat, stirring constantly.
Boil 4 to 5 minutes, stirring constantly, remove from heat.
Stir in marshmallows, morsels, vanilla and nuts.
Stir vigorously for 1 minute or until marshmallows melt completely.
Pour into pan.
Cool and cut into squares.
