Nutty Chocolate Mint Fudge
Yield
1 dozenPrep
10 minCook
10 minReady
2 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7 | ounces |
marshmallow cream
|
|
| 1 ½ | cups |
sugar
|
|
| ⅔ | cup |
evaporated milk
|
|
| ¼ | cup |
butter
|
|
| ¼ | teaspoon |
salt
|
|
| 1 ½ | cups |
chocolate chips
mint |
*
|
| ½ | cup |
nuts
chopped |
|
| 1 | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 202.3 | ml/g |
marshmallow cream
|
|
| 355 | ml |
sugar
|
|
| 158 | ml |
evaporated milk
|
|
| 59 | ml |
butter
|
|
| 1.3 | ml |
salt
|
|
| 355 | ml |
chocolate chips
mint |
*
|
| 118 | ml |
nuts
chopped |
|
| 5 | ml |
vanilla extract
|
|
Directions
In heavy gauge saucepan, combine marshmallow cream, sugar, evaporated milk, butter and salt.
Bring to a FULL ROLLING BOIL over medium heat, stirring constantly.
Remove from heat. Add mint-chocolate chips, stir until chips are melted and mixture is smooth.
Add nuts and vanilla extract.
Pour into foil-lined 8 inch square pan. Chill until firm, about 2 hours.
Cut into 1-inch squares.
