Viennese Fudge

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Difficulty: Easy - for beginners
Serves: 64 servings

Preparation time:
Cooking time:

Ingredients

•1 teaspoon plus 3 tablespoons butter, divided
•2 cups sugar
•1 cup evaporated milk
•1/2 teaspoon salt
•1 cup miniature marshmallows
•1-1/2 cups (9 ounces) semisweet chocolate chips
•2 teaspoons vanilla extract
•1-1/2 cups ground hazelnuts, toasted

Method

•Line an 8-in. square pan with foil and butter the foil with 1 teaspoon butter; set aside. In a large saucepan, combine the sugar, milk, salt and remaining butter. Bring to a boil over medium heat, stirring constantly. Boil and stir for 6 minutes.
• Remove from the heat; stir in marshmallows until melted. Add chocolate chips and stir until melted. Stir in vanilla and nuts. Pour into prepared pan. Let stand at room temperature until cool.
• Using foil, lift fudge out of pan; cut into 1-in. squares. Store in an airtight container in the refrigerator. Yield: 2 pounds.

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