Creamy Fudge – I have fond memories of my step-mom Kathi making fudge for different events. I hadn’t ever made this but I thought our little get together would have been great – too bad for the flu or whatever I have!
This fudge is very rich and creamy, so it should feed a bunch!! The recipe calls for marshmallows, but I left those out. It also says to roll it into logs, but I didn’t do that, either. I was a rebel apparently. 🙂 Oh, and I opted out of the coconut but added walnuts.
- 1 pkg semi-sweet chocolate chips
- 1 stick butter
- 1 can sweetened condensed milk
- 1 tsp vanilla
- 1/2 cup powdered sugar
- mini marshmallows
- coconut flakes (optional)
- wax paper
1. Combine semi-sweet chocolate chips and butter in microwave safe dish and microwave on defrost setting at 2 minute intervals stirring between each interval until smooth. A double boiler method can be used if desired.
2. Mix in the butter/chocolate mixture, sweetened condensed milk, vanilla and powdered sugar until smooth.
3. Add enough mini-marshmallows to make the mixture lumpy (around 2-3 cups depending on your preference.
4. Lay out approximately 18 inches of wax paper and sprinkle on a layer of coconut flakes leaving enough room to form the fudge into a log (may make 2 logs depending on the amount of marshmallows used).
5. Pour fudge mixture onto the center of the wax paper and pull the two long sides of the wax paper together and fold them together, tuck the two ends under to form a log.
6. Refrigerate for at least 4 hours and up to overnight and cut log into pieces.
7. The mini-marshmallows give this fudge its stained glass effect.
8. The marshmallows can also be omitted for standard fudge and you can spread the mixture into a baking dish and cover instead of using the wax paper to form logs.