Here is the fudge recipe I make every year at Christmas time. The recipe I have given you is pretty much the same as the one on the back of the Marshmallow creme jar but I have changed it a smidgen. I only ever make fudge with the jet-Puffed Marshmallow creme because it is the best in my humble opinion.
I usually make (2) 9 x 18 sheets at one time which is a quadruple recipe but I have adjusted the recipe to (2) 13×9 pans or one of my huge cookie sheets because you probably won’t need as much fudge as me. I bake for everyone.
3 cubes of butter (1 1/2 cups)
6 cups of sugar
1 1/4 cup of evaporated milk
2 (7 ounces) jars of Jet puffed Marshmallow creme
3 cups of chocolate chips
3 teaspoons of vanilla
Line an 18 x 9 baking sheet with tin foil and spray with Pam. Set aside. In a large saucepan combine the butter, sugar, and milk and heat until boiling, about 10 minutes. Once the mixture is at a rolling boil, like shown below, stir continuously for 4 minutes. Literally set a timer for 4 minutes and stand there stirring. DON’T WALK AWAY OR LEAVE IT.
After the 4 minutes, turn off the heat and add the chocolate and marshmallow. Stir until everything is smooth, then add the vanilla and pour into the prepared pan. All done and super easy. Lots of people like their fudge cold, so that is an option if you like it that way.
And now to complete my trio of my Sweet Christmas recipes, the Magic Cookie bars!
I started making these bars as a kid with my neighbor Monica. As you know I have a huge sweet tooth and my Mom wouldn’t let me make stuff like this too often so we would go to her house to bake. So I think I have been making them for 35 years, WOW, I am aging myself.
Magic Cookie Bars
This recipe is for one 13 x 9 pan.
1 cube of butter
1 can of sweetened condensed milk
1 1/2 cups of graham cracker crumbs
2 cups of chocolate chips
7 oz of sweetened angel flake coconut
Line the pan with tin foil and stick the cube of butter in the pan. Pop it in the oven at 350 degrees until it melts. I do this because it preheats the oven and melts the butter at the same time. Once the butter is melted take out the pan and add the graham cracker crumbs. Mix them until they are all coated with butter and then press them into the pan evenly.
Then the coconut and press the whole thing down with the palm of your hand or a spatula.
DON’T FORGET THIS STEP or they will fall apart after you cook them. Bake for about 25 minutes or until the coconut starts to brown in spots. Wait to cut them until they cool and that’s it.
Here is what I made tonight in less than 2 hours. Now I have to plate it all and send it off with Lou to work and deliver to my friends and family. The plating and wrapping takes longer than the baking.
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