Friday, December 16, 2011
This fudge is absolutely delicious.
mint fudge (adapted from the recipe on the jar of the Kraft marshmallow creme)
3 cups sugar
1 1/2 sticks butter
5 ounces evaporated milk, about 2/3 cup
1 bag chocolate chips
1 jar (7 ounces) marshmallow creme
1 teaspoon peppermint extract
Heat sugar, butter and evaporated milk to full rolling boil, stirring constantly. Boil on medium heat until candy thermometer reaches 234 degrees, about 4 minutes. Remove from heat. Stir in chocolate and marshmallow creme until melted; stir in mint extract. Spread in a greased 9-inch square pan. (If you want to add sprinkles you can.) Cool at room temperature at least 4 hours. Cut into 1" squares. Makes 3 pounds or 40 servings, 2 squares each.