Ingredients
117
117 servings
- •1.5 (12 ounce) bags semisweet chocolate chips
- •1 (7 ounce) jar marshmallow creme
- •1 cup margarine
- •4.5 cups white sugar
- •1 (12 ounce) can evaporated milk
- •1 teaspoon vanilla extract
- •1 teaspoon peppermint extract
Instructions
- Put chocolate chips and marshmallow creme in a large mixing bowl with margarine.
- Combine sugar and evaporated milk in a large pot over medium-low heat. Stir constantly and bring to a rolling boil. Reduce heat to low. Continue to stir gently, making sure you do not scrape the edge of the pot. Use a candy thermometer to keep an eye on the temperature, and heat mixture to 240 degrees F (115 degrees C), 7 to 10 minutes. A small amount of syrup dropped into cold water should form a soft ball that flattens when removed from the water and placed on a flat surface.
- Pour hot sugar mixture over the ingredients in the mixing bowl; stir until combined. Stir in vanilla and peppermint extract until well combined.
- Line a 9x13-inch rimmed baking sheet with waxed paper. Pour in fudge mixture and cool in the refrigerator until completely set, about 2 hours.
- Remove fudge from the refrigerator. Run a sharp knife under hot water and cut fudge into 1-inch squares.
Nutritional Facts
Per 117 servings
- Calories: 74
- Carbohydrate: 12g
- Fat: 3g
- Fiber: 0g
- Protein: 0g
- Sugar: 11g
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