White Apron Fudge

I love smooth, creamy fudge.  I enjoy the texture as much as I enjoy the delicious, rich, chocolatiness.    

White Apron Fudge

White Apron Fudge


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Measure out your ingredients before you start cooking.

Measure out your ingredients before you start cooking.

Line a 13 x 9 baking pan with foil. I also put a sheet of parchment in the bottom.

Line a 13 x 9 baking pan with foil. I also put a sheet of parchment in the bottom.

Melt the butter in a heavy eight-quart pot. Stir in the evaporated milt, sugar, and salt.

Melt the butter in a heavy eight-quart pot. Stir in the evaporated milt, sugar, and salt.

Stirring constantly, bring the mixture to a boil.

Stirring constantly, bring the mixture to a boil.

Boil for 5 minutes, continuing to stir constantly. Then remove from heat.

Boil for 5 minutes, continuing to stir constantly. Then remove from heat.

Stir in the marshmallows, chocolate chips, vanilla, and nuts.

Stir in the marshmallows, chocolate chips, vanilla, and nuts.

Completely mix it all together, and then pour it into the prepared pan.

Completely mix it all together, and then pour it into the prepared pan.

Spread it evenly, and sprinkle with additional walnuts (if desired). Refrigerate for two hours.

Spread it evenly, and sprinkle with additional walnuts (if desired). Refrigerate for two hours.

White Apron Fudge
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Prep Time
5 min
Cook Time
15 min
Prep Time
5 min
Cook Time
15 min
Ingredients
  1. 4 cups sugar
  2. 12 ounce can evaporated milk
  3. ½ cup butter
  4. ½ teaspoon salt
  5. 5 cups marshmallows (10 ounce bag)
  6. 4 cups semi-sweet chocolate chips (two 11 ounce bags)
  7. 1 ½ teaspoons vanilla
  8. 1-2 cups chopped nuts (optional)
Instructions
  1. Line a 13 x 9 in pan with foil. I also put a piece of parchment in the bottom.
  2. Melt the butter, and stir in the sugar, evaporated milk, and salt.
  3. Bring mixture to a boil, and cook for 5 minutes, stirring constantly.
  4. Remove from heat.
  5. Stir in marshmallows, chocolate chips, vanilla, and nuts.
  6. Stir to combine completely.
  7. Pour into prepared pan.
  8. Refrigerate for 2 hours, then remove from pan, remove foil and parchment, and cut into squares.
  9. Store in an airtight container.
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White Apron Fudge

White Apron Fudge