My Mom’s Fudge
- 2 and 1/2 cups white granulated sugar
- 3/4 cup butter
- 2/3 cup evaporated milk
- 12-ounce package (2 cups) semi-sweet chocolate chips
- 7-ounce jar marshmallow cream (also called marshmallow fluff)
- 1 teaspoon vanilla
Line an 8 or 9-inch square pan with aluminum foil or parchment paper. Coat with nonstick spray. Set aside.
In a 3 quart HEAVY saucepan over high heat, combine sugar, butter, and evaporated milk.
Use a wooden spoon to stir slowly until butter melts, scraping sides of pan to get all the sugar crystals. Bring to a full rolling boil, stirring constantly with a long wooden spoon. Once it starts boiling, set a timer for 5 minutes and turn the heat down to medium so that you don’t burn your fingers off–it should be boiling the full 5 minutes. Stir constantly.
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