crunchy touch.
- 1 1/2 cups granulated sugar
- 2/3 cup evaporated milk
- 2 tablespoons butter or margarine
- 1/4 teaspoon salt
- 2 cups miniature marshmallows
- 1 1/2 cups semi-sweet chocolate chips
- 1/2 cup chopped pecans or walnuts (optional)
- 1 teaspoon vanilla extract
Line a 8-inch-square baking pan with foil.
Combine the sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from the heat.
Stir in the marshmallows, morsels, nuts and vanilla extract. Stir vigorously for 1 minute or until the marshmallows are melted. Pour into the prepared baking pan; refrigerate for 2 hours or until firm. Lift from the pan; remove the foil. Cut into pieces.
For milk chocolate fudge, SUBSTITUTE 1 3/4 cups (11.5-ounce package) Milk Chocolate Morsels for the Semi-Sweet Chocolate Morsels.
For butterscotch fudge, SUBSTITUTE 1 2/3 cups (11-ounce package) Butterscotch Flavored Morsels for the Semi-Sweet Chocolate Morsels.
For mint chocolate fudge, SUBSTITUTE 1 1/2 cups (10-ounce package) Mint-Chocolate Morsels for the Semi-Sweet Chocolate Morsels.
- Yields: 24 servings
- Preparation Time: 25 minutes