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  • Writer's pictureDairy Keen

Marshmallow Fudge

I missed getting “fudge” during the Utah State Fair this year. I love the milk chocolate the best. I pulled out the recipe and made my own. I used pecans but walnuts would be great too. I think it will make this again for Christmas.

Marshmallow Fudge

¾ Cup Butter

3 Cups sugar

1 (5-oz.) can evaporated milk OR 2/3 Cup cream

12 oz. Chocolate Chips; Milk or Semi-sweet

OR 12 oz. Symphony Candy Bar broken up

1 7-oz. jar Marshmallow Crème

1 teaspoon vanilla extract

1 Cup chopped nuts of your choice, if desired

Butter an 8-inch square pan. In a 3-quart saucepan, melt butter. Add sugar and milk, stir until combined. Cover the pan with the lid to wash down sides of pan. Remove lid. Stir often with a plastic spatula. Heat to a soft ball stage (234 degrees at sea level but 225 degrees in Heber Valley). Remove from heat, add chocolate chips, and stir until melted. Add marshmallow cream and flavoring. Stir until smooth. Add nuts if desired.

Pour into prepare pan. Smooth out and allow to cool. Cut into squares to serve.


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