"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Easy Fudge Recipe

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This recipe for Easy Fudge, by , is from Ross Family Cookbook "Past & Present", one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
April Boyog
Added: Friday, November 28, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 5 oz. can of evaporated milk
1 12 oz. bag of chocolate chips
2 Tbs. butter
1 1/2 c. sugar
2 c. mini marshmallows
dash of salt
splash of vanilla
1 8" x 8" pan lined with foil (I use disposable trays with lids in the same size)

Directions:
Directions:
Combine salt, vanilla, sugar, butter and milk in a medium saucepan. Bring to a boil over medium heat stirring occasionally (I use a small wire whisk). Once boiling, stir constantly for 4 minutes and remove from heat. Add chips and marshmallows all at once and stir with a spoon until completely melted. Immediately pour into pan and refrigerate 2 hours or until firm.

Personal Notes:
Personal Notes:
I enjoy using Reese's Peanut Butter chips for one batch and pouring it into two pans, then making another batch of regular chocolate fudge and pouring it on top of the peanut butter fudge. For Thanksgiving this year, I discovered Andes Creme De Menthe baking chips... they are in a 10 oz bag, but I tried it and they came out great, my family here loved it tonight and I was asked to share the recipe with Mom's side, so figured my father's side might like it as well *smiles*

 

 

 

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