Meredith’s Fudge Recipe

My friends this weekend all praised the baked goodies I made for the New Year’s Eve party.  I kind of hated to admit that I use regular recipes and didn’t come up with them on my own.  But I’ll be upfront and I’m posting the recipes here.

CARNATION® Famous Fudge  (From the evaporated milk label)

Preparation Time: 10 min
Cooking Time: 6 min
Cooling Time: 2 hrs refrigerating

Servings: 24 servings (2 pieces per serving)

Ingredients:
1 1/2 cups granulated sugar
2/3 cup (5 fl.-oz. can) NESTLÉ® CARNATION® Evaporated Milk
2 tablespoons butter or margarine
1/4 teaspoon salt
2 cups miniature marshmallows
1 1/2 cups (9 oz.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1/2 cup chopped pecans or walnuts (optional)
1 teaspoon vanilla extract

Directions:
LINE 8-inch-square baking pan with foil.

COMBINE sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat.

STIR in marshmallows, morsels, nuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared baking pan; refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into 48 pieces.

FOR MILK CHOCOLATE FUDGE:
SUBSTITUTE 1 3/4 cups (11.5-oz. pkg.) NESTLE® TOLL HOUSE® Milk Chocolate Morsels for Semi-Sweet Chocolate Morsels.

FOR BUTTERSCOTCH FUDGE:
SUBSTITUTE 1 2/3 cups (11-oz. pkg.) NESTLE® TOLL HOUSE® Butterscotch Flavored Morsels for Semi-Sweet Chocolate Morsels.

FOR PEANUT CHOCOLATE FUDGE:
SUBSTITUTE 1 2/3 cups (11-oz. pkg.) NESTLE® TOLL HOUSE® Peanut Butter & Milk Chocolate Morsels for Semi-Sweet Chocolate Morsels and 1/2 cup chopped peanuts for pecans or walnuts.

Nutritional Info:
Calories: 140 Calories from Fat: 40 Total Fat: 4.5 g
Saturated Fat: 2.5 g Cholesterol: 5 mg Sodium: 40 mg
Carbohydrates: 23 g Dietary Fiber: .5 g Sugars: 21 g

Printable Recipe: fudge

My Notes: I use a small jar of marshmallow creme and Ghirardelli chocolate chips for this recipe.  Otherwise, just the same.  Also I leave out the nuts.  Too many people with nut allergies in my family.  I’ve also frozen my fudge.  I chilled it in a silicone muffin pan, wrapped each piece in wax paper, then foil and put it in a Tupperware container in the freezer.  I then defrosted in the fridge prior to using.

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