2 (13 oz) batches of chip pieces–milk chocolate, white chocolate, semi sweet, peanut butter chips, butterscotch, etc.
25 large marshmallows
1 cup butter
4 cups sugar
1 cup milk
2 teaspoons vanilla
Measure out 2 batches, each containing 13 ounces of chocolate pieces (1 pound 10 ounces total); set aside. This can be anything from milk chocolate, white chocolate, semi sweet, peanut butter chips, butterscotch, etc. I usually make one batch semi-sweet and one batch milk chocolate for a rich chocolate without the dark bitterness my children don’t care for.
Cut up 25 large marshmallows into 4 pieces a ‘mellow. Set aside.
Have a jelly roll pan set aside, lightly greased with butter, to pour the fudge into. (It sets up fast.)
In a 6 quart or larger pot, place 1 cup butter, 4 cups sugar, 1 cup milk, and 2 teaspoons vanilla. Bring to a boil, stirring constantly, and time the boil to be 2 minutes long. Turn off the heat and add the marshmallow pieces. Stir until they are melted and add one batch of chocolate. Stir until melted and add second batch of chocolate. Stir until melted, well combined and shiny in color.
Pour into the waiting pan and allow to cool.
Cut and enjoy.
Store air tight like with any fudge.
Tags: Christmas Cookie
Submitted by: blyss on December 24, 2011