Prep Time::15 mins
Cook Time::10 mins
Additional Time:: 2 hrs
Total Time:: 2 hrs 25 mins
Servings::78
Yield::78 pieces
Ingredients
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1 ¾ cups white sugar
¾ cup margarine
⅔ cup evaporated milk
1 pinch salt
1 (13 ounce) jar marshmallow cream
1 (12 ounce) bag semisweet chocolate chips
¾ cup chopped nuts
2 teaspoons vanilla extract
Directions
Grease a 9×13-inch pan.
Combine sugar, margarine, evaporated milk, and salt in a medium saucepan. Bring to a full rolling boil. Boil for 5 minutes, stirring constantly, until fudge reaches 234 degrees F (112 degrees C) on a candy thermometer.
Remove from heat. Add marshmallow cream, chocolate chips, nuts, and vanilla extract; mix well until blended. Pour into the prepared pan and refrigerate until firm.
Cut into seventy-eight 1 1/2-inch squares.
Cook's Note:
Parkay(R) margarine works best for this fudge.