No Fail Fudge2002-12-01
- Course: Cakes & Candy
- Yield : 24
- Servings : 24
- Prep Time : 20m
- Cook Time : 10m
- Ready In : 30m
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I’ve always received great compliments on this fudge recipe.
- 2 tbsp butter
- 2/3 cup Carnation milk
- 1 1/2 cup granulated sugar
- 1/4 tsp salt
- 2 cups miniature marshmallows (4oz)
- 1 1/2 cups semi-sweet chocolate morsels
- 1/2 cup pecans
- 1 tsp vanilla
In a medium heavy duty pot on medium heat, combine the butter, sugar, milk and salt. Bring to a full rolling boil stirring constantly about 4 to 5 minutes until the soft ball stage is reached. Soft ball stage has a temperature between 234 and 238 degrees. Without a candy thermometer you can judge the stage when the candy mixture dropped in cold water has a soft texture and will stick together in a ball when rolled between your fingers.
I like to roast my pecans before adding to the mixture. Here is a quick way. In the microwave, heat the pecans for 2 minutes, stopping and stirring at one minute intervals.
Remove from heat and stir in the marshmallows, nuts, vanilla, and chocolate chips. Stir for one minute or until it's all melted.
Pour into a glass-buttered pan, spread evenly, and cool for about 50 minutes. Then cut the fudge and serve!