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Ingredients:
4 cups of sugar
1/2 cup land o lakes butter
1 (12 ounce) can evaporated milk
2 (12 ounce) packages of semi-sweet real chocolate chips
1 (7 ounce) jar of marshmallow creme
2 teaspoons of vanilla extract
2 cups miniature marshmallows
2 cups coarsely chopped salted peanuts |
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Instructions:
In a 4 quart heavy saucepan combine sugar, butter, evaporated milk.
Cook over medium heat, stirring occasionally until mixture come to a full boil. (7 to 10 minutes).
Boil stirring constantly, until candy thermometer reaches 228°F. (or a small amount, dropped into ice water forms a 2-inch soft thread(5-6 minutes) Remove from heat.
Gradually stir in chocolate chips until melted and well blended. Stir in vanilla extract. Stir in marshmallows and peanuts. Stirring gently to leave a marbled effect. Spread in lightly buttered 13X9 inch pan. Cover and refrigerate until completely cooled. Cut into 1-inch squares. Store covered in refrigerator. Yield 9 to 10 dozen candies.
Tip for softer fudge: Store at room temp. |