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Ingredients
| granulated sugar: 1 1/2 cups |
| evaporated milk: 2/3 cup |
| salted butter: 2 Tbl |
| salt: 1/4 tsp |
| marshmallow cream topping: 1 7oz jar |
| semisweet chocolate chips (chips): 3/4 cup |
| butterscotch baking morsels: 3/4 cup |
| pecans (chopped): 1/2 cup |
| vanilla extract: 1 tsp |
Elisa's Famous Fudge
Credit: AllRecipes
User rating:
"This is a recipe my family loves! it is simple and does NOT require a candy thermometer like most fudges. It's pretty simple and does not take an expert to make it; because of this many people make variations to this recipe!! You can use any kind of chips and/or nuts. I hope you enjoy my recipe!"
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Prep Time
20 min -
Cook Time
10 min -
Servings
48 serving(s)
Tags
Directions
- Line an 8-inch square dish with foil.
- In a heavy saucepan over medium heat, combine sugar, evaporated milk, butter and salt. Bring to a boil and let roll 5 minutes. Remove from heat and stir in marshmallow creme, chocolate chips, butterscotch chips, pecans and vanilla. Continue stirring until marshmallow creme is melted and all ingredients are thoroughly combined. Pour into prepared dish.
- Refrigerate for 2 hours, until firm. Lift from dish, remove foil, and cut into pieces.