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| Chocolate Walnut Fudge |
This recipe is a keeper. I've made up to 4 batch a day at times for a week straight, and have yet to have a batch fail. This fudge doesn't not require a thermometer, or any special equipment. Just a little time. With a few adjustments it can be made in to a variety of different flavors, that are sure to please. This is one of my favorite candies to take to family and friends at Christmas. They simply love it!
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| 1. Line 9x9 pan with Aluminum Foil that has been smeared with butter. 2. Place chocolate chips, vanilla and nuts in mixer. 3. Put butter and milk in pan. Melt butter. |
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| 4. Add Sugar. Stir constantly. Bring to a Rolling Boil. Have the sugar pr-measured. It makes it much easier to add it to the pan. |
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| A rolling boil is a boil that can not be stirred down. |
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5. Add
marshmallow cream. Bring back to a Rolling Boil. Stir constantly, but
do not scrap the sides or bottom. Boil 5 minutes.
*If the mixture starts to get brown flakes turn down the heat.*
6. Pour marshmallow mixture over chips.
**Do NOT Scrap the sides.**
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7. Mix. Pour into Pan
*I like to use my Kitchen Aid to mix the chips and marshmallow mixture.
Just barely mix everything together. If you over mix the fudge cools, the
sugar crystals do not align properly and the fudge will be gritty.*
8. Cool at Room Temperature.
9. Cut and enjoy. Keep in an airtight container.
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| This is why do you do not scrap the sides the burned sugar crystals will get into your fudge. |
Magic Fudge
1/4 cup Butter
2 1/2 cups Sugar
2/3 cup Evaporated Milk
1 tsp. Vanilla
10-12 oz Chocolate Chips
6-7oz Marshmallow Cream
1/2 + 1/3 cup Walnuts (optional)
1. Line 9x9 pan with Aluminum Foil that has been smeared with butter.
2. Place chocolate chips, vanilla and nuts in mixer
3. Put butter and milk in pan. Melt butter.
4. Add Sugar. Stir constantly. Bring to a Rolling Boil.
5. Add marshmallow cream. Bring back to a Rolling Boil. Stir constantly, but do not scrap the sides or bottom. Boil 5 minutes.
*If the mixture starts to get brown flakes turn down the heat.*
6. Pour marshmallow mixture over chips.
**Do NOT Scrap the sides.**
7. Mix. Pour into Pan
8. Cool at Room Temperature.
9. Cut and enjoy. Keep in an airtight container.
To change the flavor the of the fudge. Simple change the type of Chips you use Look for chips in different flavors such as:
Andes Creame De Menthe (one of my favorites)
Cinnamon
Peppermint
Cherry
Another way to change the flavor is to use White Chocolate Chips and use Kool-Aid to flavor the fudge. Simply add the Kool-Aid to the chips in the mixing bowl. With fruit flavors I like to add 1/2 tsp of Almond Extract to the batch.
Enjoy~
