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Add a photoFor this recipe put chocolate syrup on top if desired:]
Servings: makes about 1 1/4 ponds fudge makes about 1 1/4 ponds fudge
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Ingredients
- 1 1/2 cups of sugar
- 2/3 cup [5 ounce can] evaporated milk
- 2 tbl spoons butter
- 1 1/2 cups mini marshmellows
- 1 3/4 [11 ounce package] RESSE'S peanut butter and milk chocolate chips
- 1 tea spoon vannila extract
Directions
- Line an 8 by 8 by 2 inch baking pan with foil. butter foil. set aside.
- Combine sugar evaporated milk and butter in a heavy medium sauce pan . Heat over medium heat, stirring constantly, to a full rolling boil. Boil, stirring constantly, 5 minutes. Remove from heat; stir in marshmellows, chips and vannila. Stir until marshmellows are melted. Pour into prepared pan. Refrigerate for 1 hour or until firm.
- Cut into shapes with cookie cutters or cut into squares . Store tightly in a cool, dry place.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 328g | |
| Calories 1365 | |
| Calories from Fat 202 | 15% |
| Total Fat 23.04g | 29% |
| Saturated Fat 14.59g | 58% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 164mg | 7% |
| Potassium 13mg | 0% |
| Total Carbs 299.96g | 80% |
| Dietary Fiber 0.0g | 0% |
| Sugars 299.75g | 200% |
| Protein 0.24g | 0% |
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