Fudge

By Gloria Smith

Total Time
10 minutes
Rating
4(110)
Notes
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Featured in: WESTCHESTER OPINION; MARION'S SECRET FUDGE WAS A TRADITION

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Ingredients

  • ⅔cup evaporated milk
  • 1⅔cups sugar
  • ½teaspoon salt
  • 1½cups semi-sweet chocolate chips
  • 1½cups miniature marshmallows
  • 1teaspoon vanilla
Ingredient Substitution Guide
Nutritional analysis per serving (10 servings)

301 calories; 9 grams fat; 5 grams saturated fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 58 grams carbohydrates; 2 grams dietary fiber; 53 grams sugars; 2 grams protein; 143 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Combine evaporated milk, sugar and salt. Boil for five minutes stirring constantly. Remove from heat.

  2. Step 2

    Add chocolate chips and marshmallows, and stir until melted. Then stir in the vanilla.

  3. Step 3

    Spoon fudge into a greased eight-by-eight-by-two-inch pan, and smooth out with a spatula. Cut into squares when cool.

Tip
  • If desired, add one-half cup chopped nuts. But make only one recipe at a time, do not double.

Ratings

4 out of 5
110 user ratings
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Cooking Notes

sheila

The most important part of this recipe is the pan. Use a heavy pan. The light stainless steel ones result in burned fudge. With that it works perfectly.

sheila

The most important part of this recipe is the pan. Use a heavy pan. The light stainless steel ones result in burned fudge. With that it works perfectly.

Amanda

I modified this to use as an ice cream topping. I cut the sugar in half and added a bit more evaporated milk. Delicious.

Amanda Hugandkiss

So what you're saying is that you made hershey's chocolate syrup?

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