Simple Fudge with 5 Variations
Ingredients
- 3 cups granulated sugar
- 1 1/2 cup sticks unsalted butter 3/4
- 2/3 cup evaporated milk
- 8-12 ounces chocolate chips
- ounce One 7 container marshmallow cream
- 1 teaspoon vanilla
- nuts or other add-ins
Instructions
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In a medium saucepan (preferably not a dark coated one) Combine butter, sugar, and milk.
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Heat over medium, stirring frequently until it reaches 230 degrees. If you do not have a thermometer, that should take about 4-5 minutes once it is boiling.
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Remove from heat.
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Stir in chocolate chips, vanilla extract, and marshmallow cream until combined.
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Pour into greased or parchment lined 8x8 or 9x13 depending on how thick you like your fudge.
Recipe Notes
Change It Up:
1. Use eggnog instead of evaporated milk and white chocolate or cinnamon chips for Eggnog Fudge.
2. Use mint chocolate chips (such as Andes) for Mint Chocolate Fudge
3. Use white chocolate chips and 2 cups of chopped Oreos for Cookies and Cream Fudge (pictured).
4. Use semisweet or dark chocolate chips, then add 1 cup marshmallows and one cup chopped almonds (after chocolate chips and marshmallow cream are mixed in) for Rocky Road Fudge.
5. Use peanut butter chips, mix until smooth and add 1-2 cups chopped Reese's PB Cups for Chocolate Peanut Butter Fudge.
The possibilities are endless with this simple fudge: Nuts, Craisins, White Chocolate Pistachio, Mint Oreo, or even add 1/2 teaspoon mint or raspberry extract if that is your flavor!