Easy Fudge

This recipe has been around for years and you can often find variations of it on the back of the marshmallow cream packages, but I wanted to document it here, especially since we used it this past Christmas and enjoyed it so much. There is some debate on the Internet about using a 9x13 or a 9x9 pan for this fudge. I used a 9x9 for more "blocky" pieces, but I am sure you can use a 9x13 and just get smaller, flatter pieces that probably set faster when cooling than using a 9x9.

Easy Fudge

Ingredients:

• 3 cups sugar
• 3/4 cup butter or margarine
• 2/3 cup evaporated milk
• 2 cups semi chocolate chips
• 1 jar of marshmallow crème, Kraft jet puffed 7 oz. jar
• 1 tsp. vanilla
• Chopped nuts are optional

Directions: 

1. Line a 9x9 pan with either foil or baking parchment, making sure it extends over the sides of the pan. 
2. In a medium pot, mix sugar, butter and milk. 
3. Bring the mixture to a full boil using medium heat, stirring constantly so the sugar dissolves and the mixture does not burn on the bottom of the pot. Bring to a rolling boil. 
4. Boil for five minutes exactly stirring constantly. 
5. Remove the thickened mixture from the heat and add chocolate chips. Add the marshmallow crème and vanilla. Add nuts if desired. 
6. Pour into the prepared pan to cool. Once cool, use the parchment or foil to lift the fudge out of the pan for easy slicing.

Marsha's Notes:

One recipe I saw mentioned that you can sub marshmallow cream for 2 1/2 cups mini marshmallows and increase the evaporated milk to 1 cup to get the same result. I haven't tried that yet though.