Wednesday, December 25, 2013

20-Minute Evaporated Milk Fudge Candy

This is the basic fudge from my childhood. I remember making this when I was a kid, and taking it to the State Fair and winning awards. It's a very old recipe, and personally think it's MUCH better with whole marshmallows instead of marshmallow cream. It's very important not to have the burner too high, and very very important to continually stir it, watching it foam and bubble so it doesn't foam over or stick.

I've noted some variations at the bottom - most I've made and were received with joy, but give them a try and decide for yourself.

4 ½ Cups of White Sugar (try substituting some unbleached cane sugar, 1/2 Xylitol, but be careful using sugar may not set up correctly!!)
1 12 oz. can of Evaporated Milk
32 Large Marshmallows
½ tsp. salt
½ cup (1 stick) of salted Butter (plus extra to butter pan)
1 12 oz. bag of Chocolate Chips
2 tsp. Vanilla
1-2 cups chopped nuts


Prepare an 8x13 inch pan by coating liberally with butter.  Set Aside.
In a 2 quart pan over medium heat, add sugar, milk, butter, salt and marshmallows, stirring CONSTANTLY until it comes to a slight boil. Mixture will increase in it’s volume during this time, so make sure you watch it and stir it constantly. Once it boils, set a timer for 5 minutes exactly.  At 5 minutes, take the pan OFF the heat, and add chips and stir until melted. Add Vanilla and nuts and stir until combined.
Pour into buttered pan and let cool until firm.

Butterscotch chips
Peanut Butter Chips
Coconut and/or Almond extract (mounds or almond joy flavors)
Chopped candied fruit
Candy bits

Mint extract or chips

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