Not Your Average Fudge

I cannot believe I have not shared this recipe before now.  This is my “go to” dessert.  It is extremely easy and always turns out great!

I started making this for my Christmas tins I make every year for my family.  The basic recipe can be used to make a several varieties.  My personal favorites are using peanuts with dark chocolate and mint with dark chocolate…mind you in separate batches.  Aunt Vicki requested butterscotch on vacation, and they flew off the plate.  You really cannot go wrong with this recipe as long as you are quick.  I do suggest having a helper.  Mostly, my husband is my sous chef, but I did use my nephew Nick when whipping up the batch of butterscotch.  This is kid-friendly, but it takes some muscles to stir in the marshmallows, chocolate, and whatever else you are adding after cooking the butter and sugar mixture.  Do NOT use a flimsy spoon.  I recommend using a strong wooden spoon with a non-stick pan or a metal spoon if you are using a steel pan.  I have learned from experience L

Last night, I used 2/3 cup real peanut butter melted in the microwave (45 seconds- be careful not to overcook) instead of morsels with 1 cup semi-sweet chocolate.  They turned out phenomenally!!   I was inspired to make something for my book club and for the physical therapy office in appreciation for helping me with some hip and knee issues.  The container was gone by the time my session was over J

Prep:10 mins

Cooking: 6 mins

Cooling: 120 mins

Yields: 24 servings (2 pieces per serving)

Ingredients

1 1/2 cups granulated sugar

2/3 cup (5 fl.-oz. can) Evaporated Milk

2 tablespoons butter

1/4 teaspoon salt

2 cups miniature marshmallows- Don’t try to use the big ones, they do not melt quickly enough

1 1/2 cups (9 oz.) Semi-Sweet or Bitter-Sweet Chocolate Morsels

1/2 cup chopped pecans, peanuts, or walnuts (optional)

1 teaspoon vanilla extract

Directions

LINE 8-inch-square baking pan with foil.

COMBINE sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat.

STIR in marshmallows, morsels, nuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared baking pan; refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into 48 pieces.

FOR MILK CHOCOLATE FUDGE:
SUBSTITUTE 1 3/4 cups (11.5-oz. pkg.) Milk Chocolate Morsels for Semi-Sweet Chocolate Morsels.

FOR BUTTERSCOTCH FUDGE:
SUBSTITUTE 1 2/3 cups (11-oz. pkg.) Butterscotch Flavored Morsels for Semi-Sweet Chocolate Morsels.

FOR PEANUT CHOCOLATE FUDGE:
SUBSTITUTE 1 2/3 cups (11-oz. pkg.) Peanut Butter & Milk Chocolate Morsels for Semi-Sweet Chocolate Morsels and 1/2 cup chopped peanuts for pecans or walnuts.

I started by finding a recipe from www.verybestbaking.com, but have adapted it slightly.