I love love love fudge… especially peanut butter fudge. But, since peanuts are one of those things some people are allergic to, I stuck with chocolate. I guess some people are allergic to chocolate as well….but I am fairly confidant the recipients of my cookie and treat platters are “chocolate-friendly”.
You want peanut butter still? Me too.
I need to make some of that too.
Now, this recipe is from All Recipes. And, yes it is a marshmallow creme based fudge. I have a recipe for “standard” fudge, but honestly- it’s temperamental, and much harder to make. This fudge always comes out creamy. You can count on it. I didn’t want to give you a temperamental recipe. Especially at holiday time. You know what I mean….
because sugar can burn…
and it needs to boil for 5 minutes while you stir…
and 5 minutes seems like forever when you’re stirring….
but when you mix in the chocolate…
it’s worth it.
Spread it in a foil lined pan and let it chill…toss some festive sprinkles on it, while you’re at it.
Aunt teen’s Fudge (from All Recipes)
1 7 oz jar marshmallow cream
1 1/2 c sugar
2/3 c evaporated milk
1/4 c butter
2 c milk chocolate chips
1 c semi sweet chocolate chips
1/2 c chopped nuts (optional)
1 tsp vanilla
Line a 8×8 pan with foil.
In a saucepan, combine the sugar, marshmallow cream, butter, milk and salt. Bring to a full boil over med-high heat, stirring constantly. Boil a full 5 minutes.
Remove from heat and stir in chips, nuts and vanilla. Stir to melt.
Pour into prepared pan, allow to chill and firm before slicing.