Chocolate Cream Fudge
3/4 cup evaporated milk
1 1/2 cups sugar
1/4 teaspoon salt
1/4 cup butter
1 cup chocolate chips
3/4 cup marshmallow cream
1 teaspoon vanilla
1/2 cup chopped walnuts or pecans
In a 3 quart heavy pan, combine evaporated. milk, sugar, salt and
butter. Bring to a rolling boil over medium-low heat, stirring. Cook,
stirring for 5 minutes. (If heat is too high you will scorch it) Remove
from heat and add chocolate chips. Stir until melted and quickly add
marshmallow creme, vanilla and nuts. Stir until well blended. Pour into
buttered 8 in square pan and spread to make even layer. Cover and chill
until firm. Cut and serve. (Store in refrigerator for up to 2 weeks.) |