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The best chips to be used are either the semi-sweet or double chocolate by Girardelli. I have also used Nestle and Hershey's. And, the vanilla has to be pure not imitation for best results. Also, for best results, use a wooden spoon (for keeping an even temperature) and a non-stick pot.
- 1 (7 ounces) jar marshmallow cream
- 1 (11.5 ounces) package chocolate chips
- ⅔ cup unsweetened evaporated milk
- ¾ cup peanut butter
- 2 teaspoons vanilla
- 3 cups sugar
- 12 tablespoons butter
- Mix 1½ cups sugar and ⅓ cup milk in pan,and 6 tablespoons of butter stirring on medium heat to boil, then reduce heat to med-low, set timer for 4 minutes stir continuously.
- Immediately remove from heat and add 1 teaspoon vanilla and quickly add ½ jar of marshmallow, ¾ bag of chocolate chips.
- Add ¾ bag of chocolate chips, mix vigorously til creamy and there are no hints of marshmallow.
- Pour into 9 x 13-inch pan for thin fudge, and an 8x8 pan for thick fudge.
- Repeat instructions listed, adding the peanut butter, in place of the chocolate chips.
- Pour over chocolate fudge let cool completely, and keep refrigerated.
- Hint: make sure that your butter, sugar, milk is at a rolling boil before setting your timer.
- Add, vanilla, fluff, then the chips in that order.