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Foolproof holiday fudge
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Yield: makes 24 two- inch pieces Ingredients: | |
Vegetable oil | |
cooking spray | |
2 cups | sugar |
1 tsp | salt |
6 tbs | unsalted butter |
1 cup | heavy cream |
3 1/2 cups mini | marshmallows |
3 cups | semisweet or white chocolate chips |
1 tsp | pure vanilla extract |
1/2 cup | crushed peppermint candy |
Directions:
Line a 9-by 13 inch baking pan with two sheets of waxed or parchment paper in crisscross manner ( one lengthwise, one crosswise) so ends overhang sides of pan; coat evenly with cooking spray
In a heavy bottomed saucepan over medium, cook sugar, salt, butter, cream and marshmallows, stirring until butter and marshmallows are almost melted, 5-6 minutes.
Bring mixture to boil; cook; stirring occasionally, 5 minutes. Remove from heat. Add chips and vanilla; stir until chips are melted. Pour mixture into lined pan.
Let fudge cool in the pan at room temperature, 3 hours. Use edges of paper to lift out fudge; place on cutting board, and remove paper. Cut out shapes with cookie cutters, or cut fudge into bars. Sprinkle evenly with crushed candy.
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