Recipes of the Month
Best Fudge Ever
Submitted by Denise Morett
Prep: 10 minutes Cook: 5 minutes Refrigerate: 2hours or until firm
1 jar of marshmallow cream (fluff) 7.5 oz
1 ½ Cups sugar
2/3 cup evaporated milk
¼ cup (½ stick) unsalted butter
¼ tsp salt
2 cups milk choc. Chips
1 cup semisweet choc. Chips
½ cup chopped nuts (optional- walnuts, pecans, hazelnuts all work)
1 tsp vanilla extract
- Line an 8 x 8-inch baking pan with foil.
- Combine marshmallow cream, sugar, evaporated milk, butter and salt in a saucepan and bring to boil over med-high heat. Cook for 5 minutes, stirring constantly.
- Remove from heat and add both kinds of choc. chips. Stir until smooth.
- Add nuts if using (optional) and add vanilla extract (required) stirring to combine. Spread mixture into foil-lined pan. Refrigerate until firm, about 2 hours or more. Let stand at room temperature for 15 minutes before cutting into small squares.
Note: can be kept in fridge for at least a week and stays fresh. Can freeze.
Nutrition info: 152 calories per piece (if you make 36 servings), 7g fat, 1g protein, 23 carbs, 26mg sodium, 7 mg cholesterol.
For more NDH Mother’s Club recipes, contact the NDH Foundation office at 845-871-3501. The price of the book is $11. |
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