Fudge is a simple treat that anyone can make anytime of the year. It’s perfect for summer times as it’s a no bake recipe. This recipe is straight forward and foolproof only takes a few minutes to put together.
- 1 1/4 cups granulated sugar
- 2/3 cup Carnation Evaporated Milk
- 2 tablespoons butter
- 1/4 teaspoon salt
- 2 cups miniature marshmallows
- 1 1/2 cups semisweet chocolate chips
- 1/2 cup pecans or walnuts, chopped (optional)
- 1 teaspoon pure vanilla extract
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Use a round or rectangular silicone mold or line an 8-inch square baking dish with either aluminum foil or waxed paper.
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In a large saucepan, combine sugar, evaporated milk, butter, and salt. Over medium heat, bring to a full rolling boil, stirring constantly. Let boil, stirring constantly, for approximately 4 to 5 minutes. Remove from heat.
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Stir in marshmallows, chocolate morsels, nuts, and vanilla extract. Stir vigorously for approximately 1 minutes or until marshmallows are completely melted.
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Pour the fudge mixture into the prepared baking mold. Refrigerate for at least 2 hours or until firm. When firm, lift from mold and place on cutting board. Using a sharp knife, cut the fudge into squares.
How to store fudge
Room Temperature: Fudge stored at room temperature in an air-tight container will last 7 to 14 days. Fudge should be stored in an air-tight container. Each layer separated by a sheet of waxed paper. Fudge stored in an air-tight container at room temperature will “ripen” over the first 24 hours. Allowing it to become more creamier.
Refrigerator: Fudge stored in the refrigerator can last 2 to 3 weeks when kept in an air-tight container.
