Fudge
The better the chocolate you use, the better the resulting fudge.
1 cup (6 oz.) semi-sweet chocolate chips
1 tsp. vanilla
2¼ cups sugar
1 stick unsalted butter (or half!)
¾ cup evaporated milk
16 large marshmallows
¼ tsp. salt
DIRECTIONS
Line an 8-inch square cake pan with foil. Get your handheld electric mixer at the ready. Also, have some oven mitts nearby.
To a large bowl, add chocolate chips and vanilla. Set aside. In a medium, 4-quart saucepan, add sugar, butter, milk, marshmallows, and salt. Stirring constantly with a wooden spoon, bring to a boil over medium heat. You want the marshmallows to be just about melted by the time the bubbling starts. If they’re not, reduce the heat a bit until they do. Bring mixture to a heavy boil and, always stirring, set the timer for 5 minutes. Careful—hot mixture can spatter. Use an oven mitt if necessary. After 5 minutes, the temperature should be in the soft ball range (235°F-240°F).
Remove pot from heat immediately, and carefully pour hot mixture over chocolate chips. On a low speed, blend with mixer until uniformly brown. Blending on high speed will introduce lots of air bubbles, which you don’t want. Quickly pour fudge into your prepared pan. Let cool until firm. Makes 2 lbs.
NOTE :
” Please note that some meals are better to be prepared every once in a while because of some ingredients like meat, cheese, lot of sugar, fats..etc.
Having meals with these ingredients all the time may damage your health. ”
