fudge
3 cups sugar
3/4 cup margarine
2/3 cup evaporated milk
1 12-oz. (340 g) package chocolate chips*
1 7-oz. (198 g) jar Kraft Marshmallow fluff
1 cup chopped nuts (optional)
1 teaspoon vanilla extract
Traditional method:
place chips, marshmallow fluff, vanilla and nuts in a heat-safe bowl. Combine sugar, margarine and milk in heavy 2-1/2 quart saucepan; bring to full rolling bail, stirring constantly. Continue boiling 4 minutes over medium heat, stirring constantly. pour immediately into the the heat safe bowl. Stir until all chips and fluff is melted. pour into prepared pan (i use 8x8 foil pans, but it makes very large fudge pieces). cool completely. cut and store in air-tight container.
*peanut butter variation: use half the chips (i like reese's peanut butter chips) and at least 1 1/2 cups of peanut butter
*mint chocolate variation: use mint chocolate chips (i like Andes pieces)
3/4 cup margarine
2/3 cup evaporated milk
1 12-oz. (340 g) package chocolate chips*
1 7-oz. (198 g) jar Kraft Marshmallow fluff
1 cup chopped nuts (optional)
1 teaspoon vanilla extract
Traditional method:
place chips, marshmallow fluff, vanilla and nuts in a heat-safe bowl. Combine sugar, margarine and milk in heavy 2-1/2 quart saucepan; bring to full rolling bail, stirring constantly. Continue boiling 4 minutes over medium heat, stirring constantly. pour immediately into the the heat safe bowl. Stir until all chips and fluff is melted. pour into prepared pan (i use 8x8 foil pans, but it makes very large fudge pieces). cool completely. cut and store in air-tight container.
*peanut butter variation: use half the chips (i like reese's peanut butter chips) and at least 1 1/2 cups of peanut butter
*mint chocolate variation: use mint chocolate chips (i like Andes pieces)