Christmas Fudge

One of my husband's favorite Christmas treats is my Christmas Fudge.  I often double this recipe so there is plenty to go around.  I make it on the stovetop.  It is probably the easiest and quickest Christmas sweet I make.  When you pop a piece in your mouth, the creamy layers peel off and fill with mouth with chocolate goodness.  Are you drooling yet?  I think there's a pan of this in your future.  Enjoy!!   

Christmas Fudge

Makes approximately 2 pounds

·         1 ½ cups granulated sugar

·         2/3 cup evaporated milk

·         2 Tablespoons butter

·         ¼ teaspoon salt

·         2 cups miniature marshmallows

·         1 ½ cups semi-sweet chocolate chips

·         2 teaspoons vanilla extract

·         ½ cup chopped pecans or walnuts (optional)

 Combine sugar, evaporated milk, butter, and salt in a medium heavy-bottomed saucepan.  Stir constantly and bring ingredients to a boil over medium heat.  When mixture comes to boil, continue stirring constantly and allow to boil for 4 ½ minutes.  Remove from heat. 

Stir in marshmallows, chocolate chips, and vanilla.  Stir quickly for 1 minute until marshmallows are melted and completely mixed into other ingredients.  Stir in nuts, if desired.  Immediately pour into foil-lined 8-inch or 9-inch baking dish.  Place in refrigerator only until firm, then cut into pieces.  Keep in sealed container.

Recipe can be doubled to make a 9 x 13-inch pan of fudge.