Candy Recipes
French Silk Fudge
Yield: about 80 (1 inch) pieces of candy
Ingredients
- 2 cups super-fine sugar*
- 1 (5 ounce) can evaporated milk
- 1/2 cup (1 stick) butter
- 2 cups miniature marshmallows
- 2 (11.5 ounce) bags milk chocolate chips (3 1/2 cups total)
- 2 tablespoons pure vanilla extract
- 1 cup chopped pecans
Instructions
- Butter an 8 x 11 inch baking pan and set aside.
- In a 2 quart glass bowl, mix the sugar and the 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 extract 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 containers in the refrigerator for up to 5 days.
Nutrition
Per serving (1 piece): 80 calories (46 percent from fat), 4.7g fat (2.3g saturated), 4.9mg cholesterol, 0.9g protein, 11.3g carbohydrates, 0.4g dietary fiber, 21mg sodium