Wednesday, January 18, 2012 Fudge

3 Cups Sugar
¾ Cup Butter
1 Small Can (5 oz.) Evaporated Milk (about 2/3 cup)
12 oz. Ghirardelli 60% Dark Chocolate, Chopped
1 Jar (7 oz.) JET-PUFFED Marshmallow Crème
1tsp. Vanilla

Line 9-inch square pan with foil, with ends of foil extending over sides. 

Bring sugar, butter and evaporated milk to full rolling boil in 3-qt. saucepan on medium heat, stirring constantly. Cook 4 min. or until candy thermometer reaches 234°F, stirring constantly. Remove from heat.

Add chocolate....

....and marshmallow creme; stir until melted. Add vanilla; mix well.

Pour into prepared pan; spread to cover bottom of pan. Cool completely. Use foil handles to lift fudge from pan before cutting into squares.

*Use a Candy Thermometer!*
I attempted fudge over new years eve and thought I could use the '5 minute active boil' rule of thumb. The above picture is what our fudge looked like after an over night stay in the fridge. Round two went much better, I put it out at work and it was gone within an hour.

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