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Ingredientes
- 4 c. Sugar
- 1 1/3 c. Evaporated lowfat milk
- 1 c. Butter
- 2 c. Semi sweet chocolate chips, 12 ounce bg
- 1 jar marshmallow cream, 7 ounce.
- 1 tsp Vanilla
- 1 c. Minced pecans or possibly walnuts, optional
Direcciones
- Line a 13X9" pan with foil. Butter the pan and set aside. Butter the sides of a heavy 3 quart. saucepan. Combine the sugar, butter and lowfat milk. Cook over medium-high heat to boiling stirring constantly with a wooden spoon.
- Dissolving the sugar should take about 7 min. Carefully clip thermometer onto inside of pan. Cook over medium heat, stirring frequently until thermometer reaches 236 degrees, soft ball stage. Mix should be boiling at a moderate steady rate over the entire surface. Reaching soft ball should take 12-13 min at this boil rate. Remove saucepan from heat and unclip thermometer. Add in chocolate and marshmallow creme, then vanilla and nuts. Stir quickly till well blended and then turn out into pan. While fudge is still hot score the surface into individual pcs if you like.
- Store in fridge.
- Makes 3 1/2 pounds.
- NOTES : If temperatures and boil rate are followed you can't ruin this fudge.
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