Marshas Fudge

Contributed By: Marsha Scearce

Ingredients:

5 cups sugar
1 stick butter
1 can evaporated milk
1 bag miniature marshmellows
1 11 or 12 oz. bag of chocolate chips, or any type of chips(peanut butter, butterscotch, or peanutbutter and chocolate mixed) white chocolate does not work as well.
1/2 of an 8 oz. cream cheese

Method:

Line 9 X 13 inch pan or dish with parchment paper making sure to leave extra paper hanging over the ends of the dish.
In a deep pot melt butter on medium heat.
Add evaporated milk and stir.
add sugar and continue to stir while sugar begins to dissolve.
Continue to stir as you increase the heat temperature to medium high. A heavy duty spoon is best for this.
Let come to a rolling boil and decrease heat to medium but do not let mixture stop boiling. Cook for 7 minutes constantly stirring.
When time is up, Turn heat off and immediately add chips and marshmellows. Continue to stir until all has dissolved. Leaving pot on the burner will help the chips and marshmellows dissolve but if it begins to stick on the bottom remove from heat.
Next break pieces of the cream cheeseinto the mixture and continue to stir.
When everything has dissolved, pour into a wax paper or parchment paper lined 9 X 13 pan with sides.
Make sure fudge is level in the pan.
Let cool for several hours before cutting.
A pizza cutter works well to cut fudge.
Store in air tight container.

Helpful Hints:

This fudge can be frozen after it has been cut.
I put several pieces in a snack bag and put the snack bags in a larger freezor safe bag.

Hints
Having help to stir and pouring fudge into cooling pan is a good idea Because each step needs to be done quickly.


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