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Toll House Fudge- Milk Chocolate or White Chocolate Recipe

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This recipe for Toll House Fudge- Milk Chocolate or White Chocolate, by , is from The Hollars Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Dianne Hollars

Category:
Category:

Ingredients:  
Ingredients:  
2 tablespoons butter
1 1/2 cup sugar
2/3 cup Carnation evaporated milk or brand of choice
1/2 teaspoon salt
2 cups mini marshmallows
2 cups Nestles Toll House milk chocolate chips, or white chocolate chips- I prefer Ghirardelli or a premium store brand chocolate
1 cup chopped pecans for milk chocolate fudge OR 1 cup cashew pieces for white
1 teaspoon vanilla

Directions:
Directions:
Bring butter, sugar, evaporated milk and salt to a boil in medium sized saucepan over medium heat, stirring constantly. Boil at a rolling boil for 5 minutes, stirring constantly.
Remove from heat and stir in marshmallows, chocolate chips, nuts, (save a few nuts to garnish on top), and vanilla. Stir vigorously for 1 minute or until marshmallows are melted. Pour into greased 8 or 9" square pan. Sprinkle with remaining nuts. Chill until firm- 1-2 hours. Makes two pounds.

Number Of Servings:
Number Of Servings:
10-12
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
This is the creamiest fudge recipe I have found. It consistently comes out just the way I want it and without a candy thermometer! I usually make it at Christmas time and often give with a combination of other baked good for gifts. Can be frozen to use at a later time.

 

 

 

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