Creamy Chocolate Fudge

Description

Combine the first four ingredients over medium heat, then boil for 5 minutes. Remove the mixture from the heat, then stir in the chocolate. Stir in the nuts and vanilla. Transfer to a prepared pan, chill until set, and cut into squares.

Store the fudge in an airtight container (with wax paper between layers) at room temperature for one to two weeks. There's no need to refrigerate fudge.

To freeze fudge, wrap it tightly in wax paper, then wrap it again in aluminum foil. Place the foil-wrapped fudge in a freezer-safe container or wrap it in another layer of foil. Freeze for up to three months. Thaw in the refrigerator overnight.

Ingredients

• 1 ½ cups white sugar
• 1 (7 ounce) jar marshmallow creme
• ⅔ cup evaporated milk
• ¼ cup butter
• ¼ teaspoon salt
• 2 cups milk chocolate chips
• 1 cup semisweet chocolate chips
• ½ cup chopped nuts
• 1 teaspoon vanilla extract

Steps

1. Line an 8-inch square pan with aluminum foil; set aside.
2. Combine sugar, marshmallow cream, evaporated milk, butter, and salt together in a large saucepan over medium heat; bring to a full boil and cook for 5 minutes, stirring constantly.
3. Remove from heat and add milk chocolate chips and semisweet chocolate chips; stir until chocolate is melted and mixture is smooth. Stir in nuts and vanilla. Pour into prepared pan; chill in refrigerator for 2 hours, or until firm.

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