The 5 Minute Killer Fudge

Course : Fudge
Serves: 16
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2/3 cup Evaporated Milk
1 2/3 cups Sugar
1/2 teaspoon Salt
1 1/2 cups Miniature Marshmallows
1 1/2 cups Semi-sweet Chocolate Chips
1 teaspoon Vanilla
1/2 cup Nuts

Preparation / Directions:

Read all of the instructions before starting. Wise advice would be to have the ingredients in the 3rd paragraph ready to go, and also the pan already buttered. Do all of this BEFORE you begin to cook. Combine Milk, Sugar, and Salt in saucepan over medium heat Bring to a boil and cook 4-5 minutes, stirring constantly (start timing when the mixture starts to "bubble" around the corners of the pan). Remove from heat. Add Marshmallows, Chocolate Chips, Nuts and Vanilla. Stir vigorously for 1 minute (or until Marshmallows are completely melted and blended). Pour into a buttered 8" square pan. Cool until it doesn't fall out or slosh around in pan. Eat! For the totally inept in the kitchen (or kids): Don't leave out ingredients...So what if you can't find the vanilla. If you leave it out, the fudge will taste about the same, but it will be hard enough to use as asphalt patch. You'll ruin the pan using a chisel to get the fudge out...Don't overcook!...Mix well! You should end up with a uniform texture about the same appearance as Hershey's Syrup... It has to cool before it turns solid...Buttering the pan means putting just a little butter or margarine on a clean piece of paper toweling and rubbing the bottom of the pan with it. Pretend your wax


Nutritional Information:

133 Calories (kcal); 3g Total Fat; (21% calories from fat); 2g Protein; 25g Carbohydrate; 3mg Cholesterol; 80mg Sodium

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