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A smooth and creamy fudge with just the right balance of bitter and sweet. I found the original recipe back in 2000 and refined it until I was satisfied with the taste and texture. Unlike a lot of fudges that have a gritty texture, most of this recipe's Sugar comes in the form of marshmallow creme (you may know it as "marshmallow fluff"), which gives it the creaminess that people seem to love so much.
Contributed by Patti Spicer
- 1 (7 ounce) jar marshmallow creme
- 1½ cups white sugar
- ⅔ cup evaporated milk
- ¼ cup butter
- ¼ teaspoon salt
- 2 cups milk chocolate chips
- 1 cup semi-sweet chocolate chips
- ½ cup chopped walnuts (pecans work just as well, if not better!)
- 1 teaspoon vanilla extract
- Line an 8x8 inch pan with aluminum foil. Set aside.
- In a large saucepan over medium heat, combine marshmallow cream, sugar, evaporated milk, butter and salt.
- Bring to a full boil, and cook for 5 minutes, stirring constantly.
- Remove from heat and pour in semi-sweet chocolate chips and milk chocolate chips.
- Stir until chocolate is melted and mixture is smooth.
- Stir in nuts and vanilla. Pour into prepared pan.
- Chill in refrigerator for 2 hours, or until firm.
You may be tempted to leave the heat on while stirring the chips. While this would normally be ok, you really shouldn't do that in this recipe. If the mixture stays at a boiling temperature, you may be in for a nasty surprise when you add the [vanilla]]. Bottom line: it's safer for you and better for the fudge if the mixture cools down just a tad before the vanilla goes in. As long as you keep stirring, the chips will melt just fine. :)