- 1 ½ cups caster sugar
- 2/3 cup evaporated milk
- 2 tablespoons butter or margarine
- 1/4 teaspoon salt
- 2 cups marshmallows chopped in quarters
- 1 ½ cups Bournville dark chocolate OR plain milk chocolate
- 1/2 cup chopped pecans or walnuts, optional
- 1 teaspoon pure vanilla extract
Line an 20cm square baking dish with either tin foil or waxed paper.
In a large saucepan, combine sugar, evaporated milk, butter, and salt. Over medium heat, bring to a full rolling boil, stirring constantly for approximately 4 to 5 minutes. Remove from heat.
Stir in marshmallows, chocolate morsels, nuts, and vanilla extract. Stir vigorously for approximately 1 minutes or until marshmallows are completely melted.
Pour the fudge mixture into the prepared baking pan. Refrigerate for at least 2 hours or until firm. When firm, lift from pan and remove foil. Use a sharp knife, cut the fudge into squares.
Variation: As soon as it starts to cool, throw in a handful of those little mini marshmallows and mix in. Use those Caramelized banana chips instead of nuts. Coconut shavings and dried chopped mango strips are out of this world in this fudge!!!
Storage – How to store fudge:
• Room Temperature: Fudge stored at room temperature in an air-tight container will last 7 to 14 days. Fudge should be stored in an air-tight container (tin or plastic), each layer separated by a sheet of waxed paper. Fudge stored in an air-tight container at room temperature will “ripen” over the first 24 hours.
• Refrigerator: Fudge stored in the refrigerator can last 2 to 3 weeks when kept in an air-tight container.
• Freezer: Frozen fudge will keep for months if wrapped in waxed paper, then again in aluminium foil, and stored in an air-tight container. Wrap each individual slice or the entire box with plastic or aluminium foil and seal thoroughly. Properly wrapped it should keep for several months. Leave fudge in its wrapping for at least two hours upon removal from the freezer to permit it to return to room temperature. Makes about 48 pieces.
ENJOY / EET LEKKER
Original recipe: https://www.facebook.com/GeckoCulinaryAdventures