My daughter came up with this one last year, and given that it’s the holiday season, I thought I’d repost.
So my daughter who does not like sweets decided that she wanted to make fudge this holiday season. The extent of fudge making I’ve ever done is a quick recipe a teacher assistant shared with me that only required 3 ingredients and a microwave. Given that we got rid of our microwave about two years ago, I figured if my daughter wanted to make fudge, we were going to do it from scratch. Once we tasted it, we both decided that it is the best. fudge. evah!
Needless to say, we started with an online recipe, but because we made enough “enhancements,” we can rightfully call this one our own.
Growing Grace Farm’s Best. Fudge. Evah.
3 cups mini marshmallows
1/2 stick of unsalted butter
1/2 cup of whipping cream or half and half
1/2 cup white sugar
1/4 tsp salt
1 tsp vanilla
6 oz Ghirardelli semisweet chocolate chips (Ghiradelli is our favorite)
6 oz Ghirardelli milk chocolate chips
nuts and/or 2 tbsp Kahlua (optional)
In an 8×8 pan, take a stick of butter and rub it along the bottom of the pan. Cover bottom and sides of pan with aluminum foil or wax paper. Butter insides of foil/paper.
In a medium saucepan on medium heat, melt marshmallows, butter, cream, sugar, and salt until marshmallows are melted (8-10 min). Remove from heat.
Stir in vanilla and chocolate chips until thoroughly combined. Add nuts and/or Kahlua if desired.
Pour into 8×8 pan. Let cool 30 minutes then refrigerate for at least an hour. Cut into bite size pieces.
Keep securely covered until ready to serve.
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