Recipes..Old Fashioned Christmas Fudge cake
Makes at least 48 pieces, depending on what size you cut them
1 and 1/2 cups sugar
2/3 cup (5 oz. can) evaporated milk
2 tablespoons unsalted butter (regular stick butter)
1/4 teaspoon salt
2 heaping cups miniature marshmallows
3/4 cup milk chocolate chips
1/2 cup semi-sweet chocolate chips
1 oz. unsweetened baking chocolate, roughly chopped
3/4 cup chopped pecans
1 teaspoon vanilla extract
Line an 8 inch square baking pan with foil (use heavy duty or a double thickness of regular), overhanging on 2 sides. Spray lightly with cooking spray.
Combine sugar, evaporated milk, butter, and salt in a medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Turn the heat down a little, and cook at a low boil for 5 minutes, continuing to stir constantly. Remove pan from heat.
Stir in the vanilla, then stir in the marshmallows, the three kinds of chocolate, and pecans. Stir vigorously for one minute, or until marshmallows and chocolate are completely melted. Pour into prepared pan.
Refrigerate for at least 2 hours or until firm (it cuts much more easily when completely cold). Using foil overhangs, lift fudge from pan. Remove foil. Cut into 1" squares. Store in a wax paper lined, covered container, preferably in the refrigerator.
1 and 1/2 cups sugar
2/3 cup (5 oz. can) evaporated milk
2 tablespoons unsalted butter (regular stick butter)
1/4 teaspoon salt
2 heaping cups miniature marshmallows
3/4 cup milk chocolate chips
1/2 cup semi-sweet chocolate chips
1 oz. unsweetened baking chocolate, roughly chopped
3/4 cup chopped pecans
1 teaspoon vanilla extract
Line an 8 inch square baking pan with foil (use heavy duty or a double thickness of regular), overhanging on 2 sides. Spray lightly with cooking spray.
Combine sugar, evaporated milk, butter, and salt in a medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Turn the heat down a little, and cook at a low boil for 5 minutes, continuing to stir constantly. Remove pan from heat.
Stir in the vanilla, then stir in the marshmallows, the three kinds of chocolate, and pecans. Stir vigorously for one minute, or until marshmallows and chocolate are completely melted. Pour into prepared pan.
Refrigerate for at least 2 hours or until firm (it cuts much more easily when completely cold). Using foil overhangs, lift fudge from pan. Remove foil. Cut into 1" squares. Store in a wax paper lined, covered container, preferably in the refrigerator.
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