Tuesday, June 28, 2011

Tuesday Treats—Carnation Five-Minute Fudge

This is the easiest fudge to make and the best fudge to eat, hands down, that I have ever made and eaten.

Carnation Five-Minute Fudge

(Photo courtesy of Carnation Milk in Canada)

I have had this recipe for years and really didn’t know where I had gotten it. I just did a Google search, and the recipe matches the Carnation recipe perfectly. My ingredients are in a different order and my instructions are a bit different, but it’s all the same in the end. Here’s a link to the Carnation recipe.

And here’s my recipe.

Five-Minute Fudge

2 tablespoons butter

2/3 cup evaporated milk

1 2/3 cup sugar

1/2 teaspoon salt

2 cups marshmallows

1 1/2 cups semisweet chocolate chips

1 teaspoon vanilla

1/2 cup chopped walnuts (optional)

Combine butter, milk, sugar, and salt in a saucepan over medium heat. Bring to a boil. Cook 4 to 5 minutes (start timing when the mixture starts to boil), stirring constantly. Remove from heat. Stir in marshmallows, chocolate chips, vanilla, and nuts (if using). Stir until marshmallows and chocolate are melted and mixture is blended.

Pour mixture into buttered 8-inch square dish (I use glass) and chill in the refrigerator until set. Cut into squares when set and store in the refrigerator.

Note: Carnation says to line an 8-inch square baking pan with waxed paper.

Here’s a link for the recipe from another site. They offer some variations for making it—Milk Chocolate Fudge, Butterscotch Fudge, and Peanut-Chocolate Fudge.

I hope you enjoy this recipe as much as I have.

Now, I’m wanting fudge. Guess fudge will be making an appearance around here soon.

Chocolate Fudge

(Photo courtesy of What’s Cooking America)

Hope you have a Happy Fudge Day!

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