Chocolate Fudge

Nancy Martin's recipe taken from Kraft. We normally use the microwaved method.

• Sugar - 3 cups

• Margarine or Butter - 3/4 cup

• Evaporated milk - 2/3 cup

• Semi-Sweet chocolate chips - 1 12oz bag

  • For a smoother, creamier fudge, use 1/2 a bag of semi-sweet chips and 1/2 a bag of Hershey's milk chocolate chips.

• Kraft Marshmellow creme - 1 7oz jar

• Chopped nuts - 1 cup (chopped) - optional

• Vanilla Extract - 1 teaspoon

Traditional Method: 

1. Grease a 9 x 13 baking pan.

2. Combine sugar, margarine or butter and milk into a heavy saucepan and bring to a full roiling boil. Stir constantly. 

3. Boil and stir for 5 minutes over medium heat.

4. Remove from heat and stir in semi-sweet chips  until melted. 

5. Add marshmallow cream, nuts (optional), and vanilla and beat until blended. 

6. Immediately spread into the baking pan and let cool.  Cut into small squares.   Store covered in a cool place. 

Microwave Method:

1. Grease 9 x 13 baking pan (you can use cooking spray).

2. Microwave butter or margarine in a 4-quart microwave safe bowl on high for 1 minute or until melted. 

3. Add sugar and milk and mix well. 

4. Microwave on high for 5 minutes or until mixture begins to boil, stirring after the first 3 minutes.  Mix well and scrape bowl. 

5. Continue microwaving on high for 5-1/2 minutes, stirring after the first 3 minutes. 

6. Stir in chocolate chips until melted. 

7. Add remaining ingredients and mix well.   

8. Immediately spread into the greased pan and cool at room temperature. Cut into squares.  Store covered in a cool place.  

Makes 3 pounds of fudge!