Line an 8x8x2-inch baking pan with foil, extending the foil
over the edges of the pan. Butter the foil; set pan aside.
Butter the sides of a 2-quart heavy saucepan. In saucepan
combine sugar, evaporated milk, and butter. Cook and stir
over medium-high heat until mixture boils (about 10
minutes). Reduce heat to medium; continue cooking, stirring
constantly, for 6 minutes.
Remove saucepan from heat. Add marshmallows, chocolate
pieces, walnuts, and vanilla; stir until marshmallows and
chocolate melt and mixture is combined. Beat by hand for 1
minute.
Spread fudge evenly in the prepared pan. Score into squares
while warm. Cover and chill for 2 to 3 hours or until firm.
When fudge is firm, use foil to lift it out of pan. Cut fudge into
squares. Store tightly covered in the refrigerator for up to 1
month. Makes about 2 pounds (64 pieces).
Originally Submitted
10/10/2012
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