Fudge
"Grandma Mable Christensen's recipe"
submitted by: Julie Parker
serves: 24
Ingredients:
1 large can, or normal can of evaporated milk
4 1/2 cups sugar
1 cup butter
dash of salt
3 cups semisweet chocolate chips
10 oz white miniature marshmallows
1 teaspoon vanilla extract
Directions:
- Butter one 9x12 baking dish. Have candy thermometer handy and a heavy duty hand mixer ready.
- Pour marshmallows, chocolate chips and vanilla into a large mixing bowl, set aside.
- Put milk, sugar, butter and salt in a 2 qt sauce pan. Stir, bring to boil, stirring constantly. Boil about 6 1/2 minutes. The key here is it needs to get to a soft ball stage. That is 236 degrees on the candy thermometer, or you can fill a glass or bowl with cold water and test it. Drizzle some of the sauce , just a bit, in to the water. Try squeezing it together with your fingers, if it forms a soft ball you have it right!
- Careful not to burn it, and be sure to use a mitted hot pad while you stir, because it will splatter on you.
- After it is at soft ball stage poor it into the large bowl on top of the marshmallows, chips and vanilla. Pour in slowly and mix as you go. I find this step works better with two people.
- Spread it all into the buttered 9x12 dish. Chill until good and firm. You might want to cut it into serving pieces after about an hour, before it gets too hard to cut easily.
