The best – and easiest – fudge recipe ever
Ever since I found this recipe and baked my first batch, I’ve associated the making of fudge with Christmas time. Whether you’re a chocolate-lover yourself or you’re looking for a present for someone who loves sweets (make a batch, wrap it in foil and place it in a tin canister with a ribbon around it…voila, instant present!) this fudge is easy to make and delicious.
*Full disclosure, apparently this recipe was created by NESTLE Carnation, maker of Nestle chocolate morsels and Carnation evaporated milk, although I found it years ago on a baking website. To give Carnation their proper due, however, I encourage you to buy their products, at least for this recipe [plug over].
Carnation® Famous Fudge
(makes 24 servings)
Ingredients
*1½ cups granulated sugar
*2/3 (5 fl.-oz. can) evaporated milk
*2 tablespoons butter or margarine
*¼ teaspoon salt
*2 cups miniature marshmallows
*1½ cups (9 oz.) milk chocolate morsels (feel free to substitute with butterscotch, peanut butter or semi-sweet chocolate morsels for different flavors)
*½ cup chopped pecans or walnuts (optional)
*1 teaspoon vanilla extract
Directions
*Line an 8-inch-square baking pan with foil.
*Combine sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat.
*Stir in marshmallows, morsels, nuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared baking pan; refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into 48 pieces.
Save with this simple Winter recipe
It snowed in Texas this week. Crazy, I know. Even crazier is the fact that the temperature went from 81 degrees to 31 degrees literally in the span of 24 hours. It really is true they do everything on a larger scale in Texas, apparently even temperature drops. Anyway, the quick change forced me to dig into my recipe drawer to find one of my favorite “winter warming” dishes, which I’m happy to share:
WHITE CHICKEN CHILI
(makes 9 cups)
Ingredients
*1 (4-oz.) can green chilis, diced
*1 large bell pepper, chopped
*1medium onion, chopped
*3 garlic cloves, minced
*2 Tbsp. olive oil
*2 (14.5-oz.) cans diced tomatoes
*3 cups roasted chicken, shredded
*1 (16-oz.) can navy beans
*1 (15-oz.) can black beans
*1 can chicken broth
*1 envelope white chili seasoning mix
Directions
*Saute first four ingredients in a large pot over medium-high heat for eight minutes or until vegetables are tender.
*Stir in diced tomatoes and next five ingredients.
*Bring to a boil.
*Reduce heat to low and simmer, stirring occasionally, for one hour.
*Serve with desired toppings, including sour cream, chives, diced avocado, cheddar cheese, etc.
Some Helpful Tips from Saver in the City
*Rather than roasting the chicken myself, I purchased a still-hot 2 lb. chicken from the deli at my grocery store and shredded it in less than 5 minutes!
*Navy beans are also sold as “Great Northern Beans” in the ethnic foods aisle. I had a little trouble finding them at first…
*To make this healthier, I use the 99% fat-free, low-sodium chicken broth and it tastes just fine.
All told, I spend about $18 to prepare this dish, which usually averages out to $2 per meal. Enjoy!
Filed under Food/Wine, Saving Ideas | Comment (0)