Every December just before the Christmas and New Year’s hustle and bustle, I send my husband off to work with some yummy treats to share with his co-workers. In the past I’ve made Chocolate + Peanut Butter Buckeye Candies and Chocolate Drizzled Caramel Corn mixed with dried cherries and Candied Pecans. This year’s treats include a few family recipes, Grandma’s Famous (to us) Soft Sugar Cookies and Grandma’s Fudge.
This fudge doesn’t require a candy thermometer…..the secret ingredient to make the fudge set is…..MARSHMALLOWS! That’s right, my grandma liked to keep things simple. She had six kids, can you blame her? The easiest, yummiest fudge I’ve ever tasted, and that’s a fact! This is my 10th recipe in my first blog series, 12 Days of Cookies. Enjoy! 🙂
- 2/3 cup evaporated milk
- 1 2/3 cup sugar
- 1/2 tsp salt
- 1 1/2 cups mini marshmallows
- 1/2 cup semi-sweet or dark chocolate chips (I prefer the Ghirardelli brand)
- 1/2 cup walnuts (optional)
- In a saucepan over low heat, combine evaporated milk, sugar and salt.
- Bring to a boil, cook for 5 minutes, stirring constantly.
- Add marshmallows and chocolate chips.
- Stir another minute or so, until the marshmallows and chocolate are melted and completely combined.
- Add the nuts, stir to combine (optional).
- Pour into a buttered foil or parchment paper lined 8X8 or 9X9 pan. Shake pan to distribute mixture evenly.
- Allow to set at room temperature for at least two hours or overnight.
- Remove from pan by lifting the foil or parchment paper and transfer to a cutting board.
- Using a serrated knife, cut into squares. Store in an airtight container.