This is a quick and easy way to make fudge. I’ve adapted it by using different chips – peanut butter, or both peanut butter and chocolate, for example. There are many different types of chips available, so get creative!
2 tablespoons butter or margarine – you need to use the stick kind, not the softer ones in containers
2/3 cups evaporated milk
1-2/3 cups sugar
½ teaspoon salt
½ teaspoon vanilla
1-1/2 cups chocolate chips
2 cups mini marshmallows (use kosher ones if desired)
Optional – chopped nuts
1. Use butter or shortening to grease a casserole dish or pan. I’ve used the square ones and also the rectangular ones. Both work just fine.
2. Put the butter, evaporated milk, sugar, and salt in a saucepan on medium heat.
3. Measure the chocolate chips and marshmallows into a bowl and set aside. Place the vanilla and a 1 teaspoon measuring spoon near the bowl so it’s ready to use.
4. Start mixing the butter, evaporated milk, sugar, and salt. Mix it every few minutes. Once it comes to a boil, turn it down a bit, and cook about 4 or 5 minutes longer.
5. Remove from heat and quickly mix in the chocolate chips and marshmallows until they are melted and the mixture is smooth. Add the vanilla and nuts (if desired), mix in; then pour into the buttered pan.
6. Cool, then cut and eat.
I’ve also added things in such as extra mini marshmallows, but didn’t mix until they were melted. Then when we cut the fudge, it had bits of marshmallow in it!
I heard there’s an even easier recipe that doesn’t use marshmallows, but needs to be refrigerated. I don’t have that one, though. I tried it, but it wasn’t as firm.