French Silk Fudge
Note: If you can't find super-fine sugar, simply process regular granulated sugar in the food processor until very fine. 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 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. Makes about 80 (1-inch) pieces of candy. Enjoy. Marilyn. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
