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5 Minute Fudge
Food & Drink
1 1/2 cups granulated sugar
2/3 cup (5 fluid ounces) Carnation Evaporated Milk
2 tablespoons butter or margarine
1/4 teaspoon salt
2 cups miniature marshmallows
1 1/2 cups (9 ounces) semisweet chocolate morsels (chips)
1/2 cup chopped pecans or walnuts, optional
1 teaspoon pure vanilla extract
Line an 8-inch square baking dish with either aluminum foil or waxed paper.
In a large saucepan, combine sugar, evaporated milk, butter, and salt. Over medium heat, bring to a full rolling boil, stirring constantly. Let boil, stirring constantly, for approximately 4 to 5 minutes. Remove from heat.
Stir in marshmallows, chocolate morsels, nuts, and vanilla extract. Stir vigorously for approximately 1 minutes or until marshmallows are completely melted.
Pour the fudge mixture into the prepared baking pan. Refrigerate for at least 2 hours or until firm.
Storage - How To Store Fudge:
Room Temperature: Fudge stored at room temperature in an air-tight container will last 7 to 14 days. Fudge should be stored in an air-tight container (tin or plastic), each layer separated by a sheet of waxed paper. Fudge stored in an air-tight container at room temperature will "ripen" over the first 24 hours.
Refrigerator: Fudge stored in the refrigerator can last 2 to 3 weeks when kept in an air-tight container.