Post by Jay on Mar 20, 2004 18:02:05 GMT -6
Foolproof Chocolate Fudge1-2/3 cups sugar
2/3 cup evaporated milk
1 cup semisweet chocolate chips (6 oz/168 g)
1-1/2 cups miniature marshmallows
Dash of salt
Dash of nutmeg
4 T butter or margarine
Lightly oil inside of 1-1/2- to 2-quart saucepan.
Combine sugar and milk in saucepan; cook over medium heat,
stirring constantly, until sugar is completely dissolved and mixture
comes to boil. Boil, stirring constantly, 5 minutes. Remove from
heat; add chocolate bits, marshmallows, salt, nutmeg and butter.
Stir until chocolate and marshmallows are melted. Beat until thick
and not glossy. Spread in oiled 8x8-inch (20x20-cm) pan. When
cool, cut into squares.
Can be cooled in refrigerator and should be stored in refrigerator in
very hot weather. Bring to room temperature before serving.
Makes 1-1/4 pounds
VARIATIONS:
Foolproof Chocolate-Coconut Fudge:
After fudge has been cut into squares, roll each square in shredded
coconut.
Foolproof Chocolate-Fruit Fudge:
Mix 1 cup (240 ml) raisins, chopped candied fruit, dates, figs, or any
kind of dried fruit into fudge before spreading mixture into pan.
Foolproof Chocolate-Marshmallow Fudge:
Spread 1 cup (240 ml) miniature marshmallows on bottom of well-
oiled pan before spreading fudge mixture in pan.
Foolproof Chocolate-Nut Fudge:
Mix 1 cup (240 ml) nuts into fudge mixture before spreading.
Jay