Sunday, December 19, 2010

Happy Sunday Morning....

Hope everyone is doing well. We're just getting ready for the holidays. I have so much fudge to make. Its always in "High Demand" especially around the Holiday.

I thought I would share this tried and true recipe. I originally got the recipe off the back of a jar of jet puffed marshmallow creme then I tweaked it over the last couple years just a lil in the chip department...LOL...

Hope you enjoy....

This recipe is for Mint Chocolate Fudge (my latest creation...LOL)

In the recipe where it calls for baking chips you can change the type of chips to change the type of fudge. For example I use all reeses pb chips for my Peanut Butter fudge, or half chocolate chips and half pb chips for my chocolate pb fudge. I also make one with half pb and half butterscotch chips... its a big hit... You can mix and match all kinds of flavors just always use 3 Cups of Chips total.

What you'll need.....

3 Cups of Sugar
3/4 Cup Butter or Margarine
5oz (about 2/3 cup) of Evaporated Milk
2 Cups of Toll House Dark Chocolate & Mint Chips
1 Cup of Chocolate Chips
1 jar of kraft Jet-Puffed Marshmallow Creme
1 tsp of vanilla
Cooking spray
pan of choice ( i use lots of different ones)


Line pan with foil and spray lightly with cooking spray
Bring Sugar, Milk and butter for a rolling boil. Boil for 4min stirring constantly.
Remove from Heat stir in marshmallow cream, stir until its all melted. Then add all chips. You will need to stir quickly. Mix until all chips are melted. Stir in vanilla and pour into pan. Let cool completely. ENJOY!

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