Sunday, December 13, 2009


This was really, really good! It had that rich, store-bought taste. However, it was definitely a little more intense than just throwing some stuff in and nuking it in the microwave. Classy stuff--definite recommendation for Christmas give-aways! This recipe doubled makes a perfect sized batch for those big jelly roll/cookie sheet pans.


1 can evaporated milk
2 sticks butter
4 c. sugar
1/8 t. salt (plus maybe a little pinch - I think the salt brings out the flavors a little)
1 package of Ghiradelli's semi-sweet chocolate chips
1 jar marshmallow cream

1 tsp. vanilla
1 c. chopped nuts of your choice

{before you start cooking, get a little bowl of ice water and set it next to you} Add first four ingredients to a large pot; cook and stir constantly on medium-high heat until it starts to boil. Turn the heat down to medium, and continue to stir. You want the mixture to reach the "soft ball" stage, which is where you drop a spoonful into that bowl of ice water and if the mixture holds together in a soft ball, then you're ready to move on. However, if it dissolves quickly then you've got to keep stirring. Don't rush this part because it's what makes your fudge creamy and not grainy and runny. Even if you think it's at the "soft ball" stage but you're not sure, keep going a little longer. Read a book while you stir - that's what I do!

**ALSO, dump out your ice water and start again if you need. Don't keep using the same bowl because you won't be able to tell what's going on with your fudge.

Remove from heat and then add package of Ghiradelli's semi-sweet chocolate chips
jar marshmallow cream. Stir or whisk until everything is dissolved. Then, add vanilla and nuts of choice. Mix everything all together until it is all incorporated. Pour into buttered 9 x 13 cake pan, let it cool for a few minutes, and cover with plastic wrap. If it's cold outside, you can set it outside to cool faster or put it in the fridge.


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