Tuesday, December 21, 2010



1 (7 ounce) jar marshmallow creme
1 1/2 cups white sugar
2/3 cup evaporated milk
1/4 cup butter
1/4 teaspoon salt
2 cups milk chocolate chips
1 cup semisweet chocolate chips
1/2 cup chopped nuts (optional)
1 teaspoon vanilla extract
  1. Line an 8x8 inch pan with aluminum foil. Set aside.
  2. In a large saucepan over medium heat, combine marshmallow cream, sugar, evaporated milk, butter and salt. Bring to a full boil, and cook for 5 minutes, stirring constantly. (This is the most crucial step. What worked for me was to start timing the five minutes right after I turned the stove onto high. I found that when I waited for it to reach a full boil and them timed 5 minutes that the fudge became gritty instead of creamy. You just have to watch it carefully. Also, be careful because it does splash and you could get burned!)
  3. Remove from heat and pour in semisweet chocolate chips and milk chocolate chips. Stir until chocolate is melted and mixture is smooth. Stir in nuts and vanilla. Pour into prepared pan. Chill in refrigerator for 2 hours, or until firm.
 This is what I made for Trey's co-workers. We put them in tins. I found that using a pizza cutter was the best way to cut the fudge.

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