Chocolate Fudge
"Lori Wolfe demonstrated this fudge at church. it is very good. The cooking fudge after adding cream marshmallow is one of the reasons so creamy. Prep time includes cool time. I have not idea how much makes 9x13 pan depends on size you cut. If you nuke marshmallow creme 1 minute or less - puffy easier to get out of jar"
Original is 45 servings
Ingredients
Nutritional
- Serving Size: 1 (27.5 g)
- Calories 121.9
- Total Fat - 7.1 g
- Saturated Fat - 1.9 g
- Cholesterol - 5.8 mg
- Sodium - 84.5 mg
- Total Carbohydrate - 14.5 g
- Dietary Fiber - 1 g
- Sugars - 9.6 g
- Protein - 0.8 g
- Calcium - 13.1 mg
- Iron - 0.3 mg
- Vitamin C - 0 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
9x13 pan lightly grease with butter set aside,
Step 2
In medium saucepan combine butter, sugar, salt, marshmallow creme and evaporated milk.
Step 3
Bring to boil. stir continuously over medium heat
Step 4
Continue boiling and stirring for 5 minutes or caramal color of choice. Remove from heat
Step 5
Add nuts stir in completely. Add chocolate chips and stir in completely. Add Vanilla stir in completely.
Step 6
Pour into buttered 9x13 pan and spread evenly. Set aside and lt cool about 10 minutes.
Step 7
Refrigerate for at least 3 hours. or overnight.
Step 8
Remove from fridge and set aside for 5 minutes.
Step 9
Cut into desired size squares.
Step 10
Place squares in air tight container lined with plastic wrap. put wax paper between layers of cut fudge. store in fridge
Tips
- 9x13 pan
- Stove
- Refrigerator
- Wooden spoon
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