This is my fudge recipe that I only make at Christmas, but I had Jonathan make for the Fair and he won 1st place - a blue ribbon! I can now call it Blue Ribbon Fudge. It tastes just like the Mackinaw Island fudge that you can buy at the fair. Just don't make it for my brother, Steven who does not care for fudge.
1 (7 oz) jar marshmallow creme
1 1/2 c white sugar
2/3 c evaporated milk
1/4 c butter
1/4 tsp salt
2 c milk chocolate chips
1 c semisweet chocolate chips
1/2 c chopped nuts
1 tsp vanilla
Extras that John likes to add in:
1 cup of mini marshmallows
1 cup of coconut
1. Line an 8 x 8 inch pan with aluminum foil. Set aside.
2. In a large saucepan over medium heat, combine evaporated milk, butter, salt, marshmallow cream, and sugar. (John - don't turn heat on until all ingredients are combined - you will scorch the marshmallow creme and sugar if you don't have milk and butter in it first! :-) Bring to a full boil, and cook for 5 minutes, stirring constantly.
3. Remove from heat and pour in semisweet chocolate chips and milk chocolate chips. Stir until chocolate is melted and mixture is smooth and shiny (Otherwise it will have a dull dark color rather than a shiny look to it). Stir in nuts and vanilla (coconut and marshmallows if desired). Pour into prepared pan. Chill in refrigerator for 2 hours, or until firm.
We have found that in order to get really good cuts you need to let it set at room temperature until it is no longer cold.
1 (7 oz) jar marshmallow creme
1 1/2 c white sugar
2/3 c evaporated milk
1/4 c butter
1/4 tsp salt
2 c milk chocolate chips
1 c semisweet chocolate chips
1/2 c chopped nuts
1 tsp vanilla
Extras that John likes to add in:
1 cup of mini marshmallows
1 cup of coconut
1. Line an 8 x 8 inch pan with aluminum foil. Set aside.
2. In a large saucepan over medium heat, combine evaporated milk, butter, salt, marshmallow cream, and sugar. (John - don't turn heat on until all ingredients are combined - you will scorch the marshmallow creme and sugar if you don't have milk and butter in it first! :-) Bring to a full boil, and cook for 5 minutes, stirring constantly.
3. Remove from heat and pour in semisweet chocolate chips and milk chocolate chips. Stir until chocolate is melted and mixture is smooth and shiny (Otherwise it will have a dull dark color rather than a shiny look to it). Stir in nuts and vanilla (coconut and marshmallows if desired). Pour into prepared pan. Chill in refrigerator for 2 hours, or until firm.
We have found that in order to get really good cuts you need to let it set at room temperature until it is no longer cold.
*Notes:
1 package of chocolate chips = 2 cups (so each recipe takes 1 bag milk and 1/2 bag of semi)
When adding other ingredients it is about 2 cups per recipe to get a good consistency.
