Marshmallow Cream Fudge
Yield
6 servingsPrep
15 minCook
15 minReady
2 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
butter
or margarine |
|
| 2 | cups |
sugar
|
|
| 5 | ounces |
evaporated milk
2/3 cups |
|
| 12 | ounces |
semi-sweet chocolate
morsels, or 2 cups milk chocolate, null, null |
|
| 7-10 | ounces |
marshmallow cream
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | cup |
nuts
chopped, optional |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
butter
or margarine |
|
| 473 | ml |
sugar
|
|
| 144.5 | ml/g |
evaporated milk
2/3 cups |
|
| 346.8 | ml/g |
semi-sweet chocolate
morsels, or 2 cups milk chocolate, null, null |
|
|
marshmallow cream
|
|||
| 5 | ml |
vanilla extract
|
|
| 237 | ml |
nuts
chopped, optional |
|
Directions
Place butter in 9x9x2 inch dish.
Heat in microwave on full power for 1 to 1½ minutes or until melted.
Blend in sugar and evaporated milk.
Mix well.
Cook in microwave on Level 8 (medium-high) for 15 to 17 minutes or until soft ball (see note below) stage is reached.
Stir mixture frequently during cooking time.
Blend in chocolate morsels, marshmallw cream, vanilla and nuts.
Stir until smooth.
Chill until firm.
Cut into 1-inch squares.
Store in airtight container.
NOTE: the soft ball stage is when the candy syrup, when dripped into very cold water, forms a firm ball which does not flatten on removal from water.
