Chocolate Fudge
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Ingredients |
| 2-1/2 cups/625 mL sugar 1/2 cup/125 mL butter or margarine 1 can (5 oz/148 mL) evaporated milk (2/3 cup/160 mL) 1 jar (7 oz/200 g) marshmallow creme (2 cups/500 mL) 1 package (12 oz/340 g) semi-sweet chocolate chips 1/2 cup/125 mL chopped walnuts 1 tsp/5 mL 1 tsp/5 mL Vanilla Nut Extract |
Cooking Directions |
| Line a 9-inch/23-cm square baking dish with foil so foil extends over sides of pan; spray with Watkins Cooking Spray. In large saucepan, combine sugar, butter and milk. Bring to a boil over medium heat, stirring constantly. Continue boiling 5 minutes, stirring constantly; remove from heat. Add marshmallow creme and chocolate chips; blend until smooth. Stir in walnuts and extracts. Pour into prepared pan; cool to room temperature. Scor fudge into 48 squares. Refrigerate until firm. Remove fudge from pan by lifting foil; carefully peel off foil. Cut with knife through scored lines. Store in airtight container in refrigerator with waxed paper between layers.Makes 48 pieces.Variations:Peanut Fudge: Substitute 1/2 cup/125 mL finely-chopped peanuts and 2 tsp/10 mL Watkins Peanut Butter Extract for the walnuts and Vanilla Nut Extract.
Butterscotch Fudge: Substitute 12 oz/340 g butterscotch chips for chocolate chips, pecans for walnuts, and Watkins Caramel Extract for Vanilla Nut Extract.
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