This recipe is adapted from a Better Homes and Gardens posting given to me by Mrs. Shaner, a fellow church member. I had 1/2 cup of evaporated milk leftover from the pumpkin cake my mom made for Thanksgiving and so I ignored the indicated amount of evaporated milk (2/3 cup) and hoped it would work. I was fairly certain it would be fine having compared it to another recipe.
It turned out beautifully and OH so delicious! I hope to try the Peanut Butter-Chocolate Fudge variation sometime soon!
1-1/2 cups sugar
1- 5oz can (2/3 cup) evaporated milk (I used 1/2 cup)
1/2 cup butter (or margarine)
2 cups tiny marshmallows (or 20 large)
1 cup semisweet chocolate chips or chopped bittersweet chocolate
1/2 tsp vanilla
1/2 cup chopped walnuts, optional
Line an 8x8x2 inch baking pan with foil, extending the foil over the edges of the pan. Spray the foil with non-stick spray; set pan aside.
Butter (or spray) the sides of a 2 quart heavy saucepan (to keep the fudge from sticking too much.) In saucepan melt butter. Add in sugar and evaporated milk. 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, vanilla and walnuts. Stir until marshmallows and chocolate melt (may need to set over still-warm burner to melt the larger marshmallows, if using) and mixture is combine. 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 the pan. Cut fudge into squares. Store tightly covered in the fridge for up to one month.
Makes about 2 pounds (64 pieces; I cut mine in 36)
Peanut Butter Chocolate Fudge:
Prepared as directed above except substitute 1/2 cup peanut butter for the butter and, if desired, peanuts for the walnuts.