Lady LaSalle
12-17-2006, 04:40 PM
Every female member of my family swears by this recipe because you can't go wrong with it. The trick is that you MUST have a candy thermometer in order to make it.
3 cups of granulated white sugar
2/3 cups of evaporated milk
3/4 cups of butter
1 12oz. package of semi-sweet chocolate chips or 12 oz. of peanut butter in a jar
1 tsp of vanilla extract
8 oz. of marshmellow cream
9X13 baking dish sprayed with non-stick spray
In a large pan, combine butter-milk-sugar. Stir constantly over a low-med heat. The butter should be completed melted now and the mixture begin to boil. Continue to stir constantly, especially around the edges. Place the candy thermometer in the pan and continue to cook, stirring constantly, until the thermometer reads 235-240 degrees. That is between Soft Ball and Hard Ball. Remove from heat and take out the thermometer. Next stir in the vanilla. Add the chocolate chips or the peanut butter. *HINT: The best peanut butter I have found to use is either Peter Pan or Skippy. The others have more oil in them and makes the fudge a bit greasy* Now stir in the marshmellow cream until completely melted and disolved. Pour into the sprayed baking dish and allow to cool at room temperature until firm. Yields about 3 pounds of fudge.
I just made 6 pounds in 1 hour!
3 cups of granulated white sugar
2/3 cups of evaporated milk
3/4 cups of butter
1 12oz. package of semi-sweet chocolate chips or 12 oz. of peanut butter in a jar
1 tsp of vanilla extract
8 oz. of marshmellow cream
9X13 baking dish sprayed with non-stick spray
In a large pan, combine butter-milk-sugar. Stir constantly over a low-med heat. The butter should be completed melted now and the mixture begin to boil. Continue to stir constantly, especially around the edges. Place the candy thermometer in the pan and continue to cook, stirring constantly, until the thermometer reads 235-240 degrees. That is between Soft Ball and Hard Ball. Remove from heat and take out the thermometer. Next stir in the vanilla. Add the chocolate chips or the peanut butter. *HINT: The best peanut butter I have found to use is either Peter Pan or Skippy. The others have more oil in them and makes the fudge a bit greasy* Now stir in the marshmellow cream until completely melted and disolved. Pour into the sprayed baking dish and allow to cool at room temperature until firm. Yields about 3 pounds of fudge.
I just made 6 pounds in 1 hour!