FRENCH SILK FUDGE
Smooth and rich. Microwave recipe. Note: If you can't find super-fine sugar, process regular granulated sugar in the food processor until very fine.
Provided by BecR2400
Categories Candy
Time 1h10m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Butter an 8-by-11-inch baking pan and set aside.
- In a 2-quart glass bowl, mix the sugar and the evaporated milk.
- Microwave on high, uncovered, for 3 minutes.
- Remove from the microwave oven and stir.
- Microwave an additional 2 minutes, watching closely so that the mixture doesn't boil over.
- Meanwhile, cut the butter into four pieces and set aside.
- Remove the sugar mixture from the microwave and stir in the butter and marshmallows until both are melted.
- Add the chocolate chips, vanilla and nuts, and mix well.
- Spread into the buttered pan and chill for at least an hour, or until firm.
- Cut into small (1-inch) squares and store in tins or plastic storage bags in the refrigerator for up to five days.
Nutrition Facts : Calories 428.6, Fat 21.4, SaturatedFat 8.7, Cholesterol 31, Sodium 97.3, Carbohydrate 57.9, Fiber 1.4, Sugar 52.2, Protein 3.1
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