2½ cup sugar
1/2 cup (1 stick) butter
1 5-ounce can evaporated milk
1 7-ounce jar marshmallow creme
1 12-ounce package chocolate chips
1 teaspoon vanilla
Line a 9-inch square pan with wax paper so that it extends over the sides of the pan; spray lightly with cooking spray. In a large saucepan, combine sugar, butter, and evaporated milk. Bring to a boil over medium heat, stirring constantly. Boil 5 minutes, stirring constantly. Remove from heat. Add marshmallow creme and chocolate chips; blend until smooth. Stir in vanilla. Pour into wax-lined pan. Cool to room temperature and score fudge into squares. Refrigerate until firm. Remove fudge from pan by lifting wax paper. Cut through scored lines. Store in refrigerator.
Sarah
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