Chocolate Chip Fudge: The Best Chocolate Chip Fudge Recipe from Cook'n

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	Chocolate Chip Fudge

Serves: 36

Print this Recipe

   1 1/2 cups sugar
   3/4 cup half and half or evaporated milk
   2 1/4 cups semi-sweet chocolate chips
   1 1/2 cups miniature marshmallows
   1 1/2 tablespoons butter or margarine
   3/4 cup walnuts coarsely chopped or pecans (optional)
   36 walnuts small or pecan halves (optional)

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In a heavy 3-quart saucepan over medium heat, cook and stir sugar and half-and-half until mixture comes to a full boil. Stirring constantly, boil for 5 minutes. Remove from heat.

Stir in chocolate chips, marshmallows and butter until marshmallows are melted and no white streaks remain. Stir in chopped nuts if desired. Immediately spread mixture in an 8 x 8 x 2-inch baking pan. If desired, place nut halves on surface, pressing slightly.

Let stand at room temperature for 2 to 3 hours or until firm. Or, if desired, refrigerate until firm, about 1 hour, then remove from refrigerator.

Peanut Butter Fudge: Use 2 1/4 cups peanut butter chips in place of the chocolate chips. Use 1/2 cup chopped dry roasted peanuts in place of walnuts or pecans.

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