We’ve been making fudge for the holidays for years, and I was using the Famous “Fantasy Fudge” recipe that’s on the “Jet Puffed” Marshmallow jars. However last year my wonderful Neighbor (who is about the age of my mother would be) photocopied this recipe for me. And the fun thing is, is that it’s a recipe from years ago – as you can see from the names that are used “Morning Milk” & “Diced Marshmallows”. I tried to find this recipe on the Carnation web site – verybestbaking.com. They have three grood recipes, but not this one. This recipe leaves out the butter and it still tastes great – also saves money.
Morning Milk 5-Minute Fudge
FROM – my Wonderful Neighbor
Note: morning milk is evaporated milk
2/3 C (small can) undiluted Morning Milk = Evaporated Milk
1 2/3 C sugar
½ tsp Salt
1 ½ C (about 16 medium) Diced Marshmallows
1 ½ C ((1 ½ 6-ounce packages) Semi Sweet Chocolate Pieces(chips)
1 tsp Vanilla
Combine Morning Milk, sugar and salt in saucepan over medium heat. Bring to boil; and cook 4 to 5 minutes, stirring constantly. (Start timing when mixture starts to “bubble” around edges of pan.) remove from heat. Add marshmallows, chocolate, and vanilla. Stir vigorously for 1 minute (or until marshmallows are completely melted and blended). Pour into 8-inch square buttered pan. Garnish with nuts, if desired. Cool, cut in squares.
FOR PEPPERMINT FUDGE: Sprinkle ¼ cup coarsely broken peppermint stick candy over top of fudge in pan.
FOR UPSIDEDOWN COCONUT FUDGE: spread 1 cup flaked coconut on bottom of buttered 8-inch square pan. Top with fudge.
FOR NUT FUDGE: Add ?? Cup chopped walnuts, pecans or peanuts to fudge mixture before pouring into pan.