Sorry I'm been MIA I retook the ACT last week(need an additional point in Math for my nursing) and have been a bit bummed over my house. My plans and dreams of it being done for Christmas haven't happened. So needless to say I'm trying to work around it, I'm sharing photos of the fudge I made tonight and my kitchen. The kitchen has been torn apart since August, and it's driving me beyond batty. This fudge is delish and is great as peanut butter as well, I usually do mine for 8 minutes and have great results!
1/2 c. butter
2 c. sugar
1 (5 oz.) can (2/3 c.) evaporated milk
2 c. tiny marshmallows
1 (6 oz.) pkg. (1 c.) semi-sweet chocolate pieces or butterscotch-flavored pieces or peanut butter flavored pieces
1/2 tsp. vanilla
1/2 c. chopped walnuts or peanuts (optional)
Line an 8x8x2 inch baking pan with foil, extending foil over the edges of the pan. Butter foil, set pan aside.
In a 3-quart microwave-safe casserole, place butter. Microwave on high uncovered 1-2 minutes or until melted. Stir in sugar and evaporated milk. Cook uncovered on high 7 to 10 minutes or until candy reaches soft ball stage. After 7 minutes, check every 30 seconds.
To test for soft ball stage, drop syrup into very cold water. The syrup should form a ball that immediately flattens and runs between your fingers.
Add marshmallows, chocolate, and vanilla. Stir in marshmallows and pieces until melted and blended into mixture. Add nuts, if desired. Quickly turn fudge into the prepared pan. While fudge is warm, score into 1-inch squares.
Cool to room temperature. Cover and chill in the refrigerator for several hours or until firm. When fudge is firm, grasp the foil edges; lift foil and fudge out of the pan. Remove the foil; cut fudge into squares. Store tightly covered in the refrigerator. Makes 2 pounds.