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Chocolate Fudge

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Cook Time 7 minutes
Total Time 2 hours 7 minutes

Ingredients
  

  • Sugar - 1 ½ Cups
  • Evaporated Milk - ⅔ Cups
  • Butter preferably at room temperature - 2 Tbsp
  • Salt - ¼ tsp
  • Semi-Sweet Chocolate chips - 1 ½ Cups
  • Chopped Nuts - ½ Cup I used macadamia nuts
  • Vanilla extract - 1 tsp
  • Mini marshmallows - 2 Cups

Instructions
 

  • First, line a 8 inch pan with aluminium foil and keep aside.

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  • Now, add the sugar, evaporated milk, butter and salt to a heavy bottomed pan on medium flame and stir well until everything dissolves and mixes well. Keep stirring frequently and bring the mixture to a rolling boil.

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  • Now, let the mixture boil for 4 mins. I used a stopwatch to measure exact 4 mins. Stir if needed.

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  • Turn off the flame. Add the choco chips, nuts, vanilla and marshmallows immediately to the mixture. Stir fast for about 1 min until the marshmallows is completely melted.

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  • Transfer the mixture to the pan. Refrigerate for about 2 hrs until it sets nicely.

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  • Remove the fudge from the pan along with the foil. Cut it into small pieces.

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  • Enjoy chilled.
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Notes | FAQ

- Let the butter be in room temperature, so that it mixes quickly and reduces the cooking time.
- If you feel the mixture has become too thick after boiling for 4 mins, add little more butter to the mixture and mix well.
- I had used macadamia nuts. You can totally skip it or use pecans / walnuts instead.
- Adjust the quantity of sugar as per your liking. While I was fine with the quantity added, RK felt that it was little too sweet.