Ingredients:
4 cups white sugar
1 can evaporated milk (14 oz)
1 cup butter
1/2 lb marshmallows (1 pkg.)
1 tsp. vanilla
3 cups semi-sweet chocolate chips
Method:
In heavy saucepan, melt butter and add
sugar and evaporated milk. Bring to a slow boil. Cook syrup over
very low heat stirring constantly until it reaches the softboil
stage (236 degrees on a candy thermometer). You can test by drizzling
a little of the syrup into a glass of cold water. If it forms
a stiff toffee, then the mixture has boiled long enough. It takes
from 1 to 1 1/2 hours to achieve this stage.
Remove mixture from the heat. Very quickly
stir in vanilla and chocolate chips until they melt. Add marshmallows,
stirring constantly. Pour mixture into greased 11 by 14 inch
pan. Allow to set overnight at room temperature before cutting
into small pieces.
Option:
If you wish, you can add 1 cup of finely chopped pecans or walnuts
to the mixture after you add the chocolate chips.
Chocolate Fudge
